Bufvada (Gujarati Falahari Cutlets)

Bufvada (Gujarati Falahari Cutlets)

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35

Ingredients

Serves 4

  • 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

Directions

  • 01

    Peel off skin of potatoes. Mash them. Combine all ingredients in a mixing bowl (except oil & singhade Ka atta taken for coating.)

  • 02

    Mix all and make a dough.

  • 03

    Make heart shape cutlets roll them in dry singhada flour.

  • 04

    Make all bufvada in same way.

  • 05

    Heat oil in a Kadhai. Drop bufvada one by one in hot oil. Deep fry them on medium flame until golden brown.

  • 06

    Transfer them in plate. Bufvada are ready to serve

  • 07

    Serve hot with tomato sauce & green chutney.

  • 08

    For falahari tomato sauce : add tomato puree, rock salt, black pepper and sugar in a pan. Cook until thick

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