If you want a filling snack during Navratri, try these singhare atta aloo vadas. They have a soft potato centre and a golden coating that tastes best straight from the kadai.
Mash boiled potatoes and briefly cook them with cumin, green chilli, black pepper and sendha namak to remove excess moisture. Cool and shape the mixture, then coat it in singhare ka atta batter. Fry until crisp and serve with plain curd or a suitable green chutney.
The filling can be prepared ahead and refrigerated. Shape, coat and fry the vadas shortly before serving so the outside stays crunchy. Check any additional seasonings against your household’s fasting customs.
Use the full crispy vrat wale aloo vada recipe for the complete method.
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