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Preparation Time : 20
Cook Time : 15
Total Time : 35
potatoes Boiled 1/2 kgs
inghade Ka atta (kuttu flour) 1/4 cups
roasted crushed peanuts 1/4 cups
green chillies finely chopped 2-3 nos
white til (sesame seeds) 1 tsp
Coriander leaves chopped 2 tbsp
amchur powder or 1 lemon juice 1 tsp
sugar 1 tsp
Black pepper 1/2 tsp
Rock salt or as per your taste 1 tsp
singhade Ka atta for coating 1/4 cups
oil for deep fry 300 ml
Peel off skin of potatoes. Mash them. Combine all ingredients in a mixing bowl (except oil & singhade Ka atta taken for coating.)
Mix all and make a dough.
Make heart shape cutlets roll them in dry singhada flour.
Make all bufvada in same way.
Heat oil in a Kadhai. Drop bufvada one by one in hot oil. Deep fry them on medium flame until golden brown.
Transfer them in plate. Bufvada are ready to serve
Serve hot with tomato sauce & green chutney.
For falahari tomato sauce : add tomato puree, rock salt, black pepper and sugar in a pan. Cook until thick
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