Phalahari potato dahi vada | vrat ka dahi vada
Every family has their own rules about what can be eaten during fasts. Please check with your family elders and adjust the ingredients accordingly.
Servings Prep Time
4vadas 10minutes
Cook Time
5minutes
Servings Prep Time
4vadas 10minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Peel and grate or mash the potatoes properly. Grating the potato makes it very smooth, the reason why I prefer it.
  2. Add water-chestnut flour (singhare ka atta) to it. Also add chopped green chilies, chopped ginger, resins (kishmish), and rock salt according to your taste. Also add chopped coriander leaves (cilantro), keeping aside a part of it to be sprinkle over prepared dahi vadas. Mix everything properly with your hands.
  3. Make four equal sized balls from this potato mixture. Shape then into patties and make a small hole in the centre as you do while making vadas. (please check the embedded video in the post )
  4. Heat oil in a kadhai or pan. When the oil becomes hot, lower the heat to medium and fry vadas in this oil. Take them out when they turn golden brown.
  5. Take two cups of water in a bowl. Put these fried vadas in water. Meanwhile prepare dahi (yogurt) for the vadas. For this pass yogurt through a sieve or muslin cloth. By doing this yogurt gets a smooth consistency. Add rock salt (sendha namak) according to taste. Also add roasted cumin powder. Mix well.
  6. Take out soaked vadas from water. Gently press them one by one between your palms to remove excess water. Place them in a serving dish. Gently pour yogurt (dahi) over the vadas. sprinkle some cumin powder over this yogurt. Also drizzle some imli chatni over dahi vada.
  7. Decorate with chopped coriander leaves (cilantro) and pomegranate seeds. Dahi vada is ready to be served.