No Fry Buff Vada [Farali Pattice]
Try this delicious, no fry buff vada [farali pattice] recipe with the same flavors and crispiness. Enjoy these low-fat, guilt-free buff vada with some cilantro chutney and a cup of chai!
Ingredients
FOR THE OUTER LAYER
- 4 medium potatoes, boiled and peeled (about 2 cups mashed potatoes); reserve ¼ cup mashed potatoes for the stuffing
- 2-3 tablespoon arrowroot flour
- ½ teaspoon Pink Himalayan salt or sendha namak, to taste
- 1 teaspoon oil
FOR THE STUFFING
- ¼ cup reserved mashed potatoes
- 2 tablespoon grated or mashed paneer
- 8-10 cashews, chopped
- 2 tablespoon raw peanuts
- 1 tablespoon golden raisins, chopped
- 3-4 pitted dates, chopped
- ½ teaspoon sugar (optional)
- 2 tablespoon fresh or desiccated coconut
- 2 tablespoon fresh coriander, chopped
- 1-2 teaspoon roasted sesame seeds
- ¼ inch ginger, chopped or grated
- 2-3 green chili, chopped; adjust to taste
- 1 teaspoon fennel seeds (saunf), roughly crushed
- pinch Pink Himalayan salt or sendha namak, to taste
- 1 teaspoon freshly squeezed lemon juice, adjust to taste
- 2-3 teaspoon ghee or peanut oil for shaping vada
- 2-3 teaspoon of ghee or peanut oil for air frying
- 3-4 tablespoon ghee or peanut oil for shallow frying (optional)
Instructions
PREP FOR BUFF VADA
- Grate the boiled potatoes, and make sure there are no lumps.
- Grate or mash the paneer.
- Heat a small pan. Dry roast fresh or desiccated coconut for a couple of minutes. Transfer the roasted coconut powder to a plate.
- On medium to low heat, dry roast the peanuts till slightly charred. Transfer the peanuts onto a clean kitchen towel and let it cool completely. Remove the husk from the peanuts. Using a mortar and a pastel, or a rolling pin, slightly crush the peanuts to a coarse texture.
- Using mortar and pestle, coarsely grind the fennel seeds.
- Finely chop nuts – cashews, raisins, and dates.
PREPARE THE DOUGH FOR THE OUTER LAYER
- In a large bowl, add grated potatoes, arrowroot flour, and salt to taste. Mix well to form a smooth dough.
- Add 1-2 teaspoon of oil. With your palm, massage the dough for a few minutes.Note: This helps smooth out the dough well.
- Divide the potato mixture into 14-16 portions (medium size) and roll it into a ball. Keep it aside.
PREPARE THE STUFFING
- In a small bowl combine, ¼ cup of mashed potatoes, mashed paneer, chopped nuts (cashews, peanuts, raisins, dates), desiccated coconut powder, roasted sesame seeds, ginger, green chili, cilantro, freshly squeezed lemon juice, and salt to taste. Mix well.
- Divide the stuffing into 14-16 equal portions and roll it into a small ball. Keep it aside.
SHAPE THE BUFF VADA [FARALLI PATTICE]
- Grease your palms with some oil.
- Take a potato ball, and make a well in the center of it. Take a stuffing ball and place it in the center of the potato ball. Gather all the edges of the potato ball and press at the top to seal. Roll to form a smooth, crack-free ball.
- Dust the ball lightly in the dry arrowroot flour.
- Repeat the process with the remaining dough balls.
AIR FRYER BUFF VADA [NO FRY FARALI PATTICE]
- For even air frying, flatten the vada into a small disc.
- Spray or grease the air fryer basket with some cooking oil. Arrange the vada or pattice in the air fryer basket, in a single layer.
- Spray some cooking oil on top of the vada or pattice. You can place around 7-8 vada or pattice.
- Air fry the vada or pattice at 350 degrees Fahrenheit for 12-15 minutes, turning halfway through.
- Check if the vada is done. If required add a few more minutes of cooking time in increments of 1-2 minutes. Remove the vada on a serving plate.
- Enjoy these vadas with some Imli ki Chutney (tamarind chutney) and spicy Mint Cilantro Chutney (green chutney). or ketchup.
- This recipe yields around 14-16 medium size vada or pattice.
SHALLOW FRY BUFF VADA [FARALLI PATTICE]
- Line a plate with a paper towel.
- For even shallow frying, flatten the vada into a small disc.
- In a cast iron pan or skillet, heat some oil or ghee to shallow fry.
- Carefully, place a few vadas in the pan and shallow fry on medium heat. Fry for 2-3 minutes on each side, gently turning for even browning.Note: Do not overcrowd the pan, work in batches.
- Remove the vada to a plate when it turns light brown on all sides.
- Serve buff vada warm with some sweet Imli ki Chutney (tamarind chutney) and spicy Mint Cilantro Chutney (green chutney). or ketchup.
- This recipe yields around 14-16 medium size vada or pattice.
Notes
Please refer to the post for the following:
- Tips For Delicious No Fry Buff Vada
- FAQs
Nutrition
Nutrition Facts
No Fry Buff Vada [Farali Pattice]
Amount per Serving
Calories
103
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
115
mg
5
%
Potassium
306
mg
9
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
5
IU
0
%
Vitamin C
5
mg
6
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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