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  • Writer's pictureKomal Soni

Farali Mini Packed Potatoes


For Potatoes & Paste:

  • 20-25 mini potatoes, boiled and peeled

  • 2 tablespoons chilli powder

  • 1 tablespoon salt

  • Juice of 2 lemons

  • 1 tablespoon water

  • Oil for frying

Combine the following in a bowl to make a smooth batter:

  • 3 tablespoons moraiya flour

  • 2 tablespoons singhoda flour

  • 2 tablespoons rajagra flour

  • Salt to taste

  • 1/4 teaspoon chilli powder

  • 1/4 teaspoon turmeric powder

  • 1 tablespoon coriander, finely chopped

  • Water as needed


  • Combine salt, chili powder, and lemon juice to make a thick paste. Add little water if it's too thick or hard to mix.

  • Halve each of the mini potatoes and sandwich the two pieces together with 1 teaspoon of paste.

  • Heat the oil in a deep pan. Take potatoes one by one, dip it in the batter until it’s coated well then place them in the oil.

  • Make sure not to overcrowd the pan.

  • Cook them until golden brown and drain in paper towels.

  • Serve hot with your favorite chutney.

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