Bufvada (Gujarati Falahari Cutlets)

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Bufvada (Gujarati Falahari Cutlets)


Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min


Serves : 4
  • 1/2 kgs potatoes boiled

  • 1/4 cups inghade ka atta (kuttu flour)

  • 1/4 cups roasted crushed peanuts

  • 2-3 nos green chillies finely chopped

  • 1 tsp white til (sesame seeds)

  • 2 tbsp coriander leaves chopped

  • 1 tsp amchur powder or 1 lemon juice

  • 1 tsp sugar

  • 1/2 tsp black pepper

  • 1 tsp rock salt or as per your taste

  • 1/4 cups singhade ka atta for coating

  • 300 ml oil for deep fry


  • 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