Aloo Vade for Upwas

In North India for UPWAS(Religious Fast)singada(waterchestnut), rajgira(Amaranth), kottu(buckwheat) flour is used because people don't eat regular rice ,wheat and lentil during fasting days. Another popular upwas ingredients are sabudana and  bagar. For frying up upwas aloo vada/pakoda, flours  like singada , rajgira or kottu can be used. I use a combination of sindaga and rajgira flour for my vade at home. The recipe here is for aloo vade or aloo bonde .

For Filling

Potato  - 2 cups , boiled and mashed

Cumin Seeds /Jeera - 1/2 tsp

Hot green ghilli - 2 tsp , chopped fine

Salt to taste

For Batter

Rajgira Flour - 1/2 cup

Singada Flour - 1/2 cup

Red Chilli Pw - 1 tsp

Salt to taste

Oil for frying

1. Mix potato,cumin,chilli,salt and keep aside.

2. Mix rajgira,sindada flour,chilli and salt .

3. Add 1/4 cup water to the flour mix.

4. If needed more water 1 tbsp at a time to make cake or idli like thick batter.

5. Keep aside for 15 minutes.

6. Heat oil in a deep pan to 340 F.

7. Pinch a piece of potato mixture and form a ping pong ball size round.

8. Dip it into the batter and drop it to the hot oil and cook till golden brown.

9. Serve it with fresh beaten curd.