Masal Vadai

Masal vadai generally means dal vadai with Onion. But some call the onion medu vadai also as Masal Vadai.

The recipe today I am going to share is the Masal Vadai using Toor Dal and Channa Dal. This makes it an excellent snack.

For those who don't like onioin , the 'without onion' version is HERE . Else, also you can just skip onion in the recipe given below and add other ingredients as specified.

The process is the same as Dal Vadai.

Before reading the recipe, giving you few tips to make crispy vadai.

Tips to make Crispy Vadais :-

1. use Toor dal
2. Grind without adding water or little water only.  Less the water, crispier the vadais.
3. Fry in hot oil in medium to low flame by pushing them down frequently.

Now let's start!

Ingridients :

1. Channa Dhal - 1/2 tea cup
2. Toor Dhal  - 1/2 tea cup
3. Asafoetida  powder - 1/2 tsp
4. Dried Red Chillies - 6 nos
5. salt to taste
6. Curry leaves - 3 sprig
7. Onion - 1 No (big)
8. Fennel Seeds (Saunf) - 1 tsp
9. Oil for deep frying

Procedure :

• Soak the lentils (dhals) for 2 hours
• Grind the soaked dhal along with curry leaves, red chillies, Salt, Asafoetida Powder - to a coarse paste without water. Incase, if you feel you need and then add only little water - a tsp or 2 only, max.
• Transfer it to a bowl, Add chopped onions and mix well
• Divide them into equal portions of balls and flatten them
• Deep fry in hot oil on a medium to sim flame and out them on an absorbent paper or in a colander to drain the excess oil.
• Crispy, tasty Masal Vadai is ready!!

Crispy Pattice

Hi There!

Yesterday I was remembering my good old days... then I was going through my old diary and I came across this recipe which was shared by my friend during my college days. She used to bring this along with a yummy onion based chutney in her snack box and I always savoured it a lot!  I had made it few times and it stole the limelight when guests visited us as it made a wonderful starter dish or tea time snack or for snack box.

I realised that I am yet to share it with you all. Hence today I am sharing the recipe for this crispy snack with you.

It is easy to make and delicious too. You can serve it with Tomato ketchup or sauce or the tamarind -dates (tangy sweet) chutney or with green spicy chutney.  

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients :-

For the rava :-

1. Rice - 8  portions
2. Toor dal (Pigeon Pea) - 1 portion
3. Channa dal (Split bengal gram) - 1 portion

Other ingredients :-

1. Salt to taste
2. Curry leaves - 8 nos finely chopped (Optional)
3. Green Chillies - 2 nos finely chopped (or as preferred) - Optional
4. Water -  For 1 cup rava add 1.5 cups of water
5. Oil for frying

• First measure and take the ingredients given for Rava and dry grind it together in a mixer to fine Rava (semolina)  consistency. This will add to the cirspness of the snack.
• Measure the Rava in a cup.
• We will use 1.5 cups of water for 1 cup Rava
• In a pan pour the measured water and bring it to boil.
• Add salt to taste, green chillies and curry leaves.
• Add the rava and mix it well till it becomes thick dough.
• Turn off the gas and let the mix cool down.
• Make small pedas out of it and keep it ready.
• Heat oil and reduce the flame to medium heat and fry the rava pedas in batches slowly till they turn golden in color and crispy (you can feel it thru the sound it makes while you try to take them in the perforated laddle).

Yummy Crispy Patty is ready!

• Store in an air tight container and they stay crispy for long time. That is why this dish make a nice snack or starter as you need not wait and fry them especially when you have guests visiting.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Two show you the crispiness, I have made a small video... at the end of the video you will hear them crushing with the same crispiness under my teeth ;-D :-D

Suggestion :- You can make a bigger patty. Just add Boiled carrots and green peas and green chillies. and use this as a crispy burger patty in burgers. 

Sukha Bhel - Dry Bhel

Sukha Bhel is one of the snack that you enjoy as a street food in the city of Mumbai. Sukha means dry... unlike the bhel puri where the tamarind and green chutneys are added to it, this has a humble green chilly chutney mixed with herbs to make the bhel more interesting.

In the Gas Station here, there is always a big queue for filling and waiting is definitely not an interesting thing until the arrival of Bhel Wala. Few hesitate and few like me just get out and explore the taste of the street food.  This tasty bhel help time pass till our turn arrives. I tasted it again and again and I tried to find the different flavours that comes in the bhel and experimented in my kitchen lab and finally presenting the nearest one to the authentic bhel recipe.

What you need for the Bhel :-

1. Bhel (Murmura / Pori / Puffed Rice)
2. Coriander leaves - finely chopped
3. Onion - finely chopped
4. Tomato (optional) - finely chopped
5. Fine sev
6. Roasted channa dal
7. Lemon
8. Green Chutney for sukha bhel

For the sukha bhel Green chutney :-

1. Finely chopped Onion - 1 tbsp
2. Garlic pod - 1 no. (big)
3. Finely chopped coriander leaves - 1 tbsp
4. Curry leaves - 6 nos
5. Green Chillies - 10 nos. (or as per your preference)
6. Chat masala - a pinch
7. Lemon juice - 1/4 tsp
8. Salt - use only a little as the puffed rice, roasted gram and the sev has some salt
9. Roasted gram (chutney dal / pottu kadalai) - 2tbsp

Grind together the ingredients mentioned except lemon juice... add little bit of lemon juice and give a final grinding.

For making the Bhel :-

Keep the ingredients ready and Mix them just before serving.

In a mixing bowl, add the ingredients given for the Bhel and mix well. 

You can serve in a bowl or roll a cone out of paper or the pamphlets and make it more intereting.

Garnish by squeezing few drops of lemon juice and sprinkle little coriander leaves and the roasted gram and little sev on top.

Tasty and flavourful Sukha Bhel /Dry Bhel is ready!!! 

Masal Vadai

We had a pot luck lunch today and I prepared some masal vadai and joined my buddies for this event. It was very interesting as it was the first pot lunch event in my life.  We had a variety of delicious spread in front of us in the lunch table viz., Sindhi Curry, Dahi Balla, Dahi Vada, Soft rotis, Rice, Ladies finger curry, cauliflower, potato curries, two varieties of dal vadais, two varieties of milk kheer, Besan Ladoo, garlic chutney, etc.  Each dish had a unique touch of the person who prepared it, thus making it very special.  It was droolicious. I wish I had taken photo of the same. But the foodie inside me was more eager to taste them so I just got busy in helping myself with the goodies :p

Masal vadai is a flavourful form of dal vada (paruppu vadai / parippu vadai) which make the otherwise normal dal vada even more interesting. 

I used a bit of yellow peas dal (pattani parippu) which  makes it crunch rather than the regular soft vadais. Use of toor dal add to its taste than the regular mono channa dal.

Let us get on to the making of crunchy and tasty masala vadai.

You will need :- (makes approx. 30 meidum sized vadais)

1. Toor Dal - 1 Cup
2. Channa Dal - 1/4 Cup
3. Peas Dal - 1/4 cup
4. Urad dal - 1 tbsp
5. Salt to taste
6. Curry leaves - 12 Nos.
7. Coriander leaves - 2 tbsp
8. Red chillies - 5 Nos. (or as per taste)
9. Onion - 2 Nos (medium)
10. Ginger - 1.5" piece
11. Garlic - 3 pods (big)
12. Asafoetida powder - 2 pinches
13. Fennel seeds - 2 tsp
14. Oil for frying

Procedure :-

• Soak the dals together for 2 hours along with red chillies.
• Drain the water. Take a tbsp of the soaked dal, put it in a mixing bowl and keep it aside.
• Finely chop Onion, Coriander leaves, Curry leaves, ginger, garlic pods
• In a blender grind the dal coarsely along with chillies, chopped ginger and garlic pods.
• Transfer the coarsely ground dal mixture to the mixing bowl.
• Add chopped onion, coriander leaves, curry leaves, fennel seeds, asafoetida powder, salt to taste.
• Mix well.
• Divide into equal portions.
• Roll and flatten them. 

 I used to flatten with just one hand, by placing the ball on the four fingers and placing the thumb over it as shown in the above picture. thus you get a nice impression of your fingers on the back side while the other side reminds flat.

• Heat the oil in a wok. Put a piece of dal mix. If it rise immediately, then oil is ready for frying. If not, wait for some more time.
• Fry each flat vadais in hot oil on medium flame, by turning them in between so that they get friend equally. 

• Fry till they are nice golden in color.

• Drain them, transfer on a paper to remove excess oil.
• Store in an air tight container when cools down.
• Crunchy and tasty, flavourful masala vadai is ready to go as a snack or as an accompaniment with hot tea or coffee.

Vada Pav - The Indian Burger

The famous street food of Mumbai - Vadapav. Also known as Indian Burger / Poor Man's Burger is a quick n fillling snack which you get most of the places in Maharashtra and more in Mumbai city.  

You get down the street, take a walk through it.....the familiar smell floats in the air which leads you to the near by vadapavwala..... The small cart on a corner, surrounded by many hungry mouths.... An experienced hand quickly dips the potato balls into the batter and put it into the hot oil.... it bubbles and get nicely fried, comes out the hot vada in golden color, ready to get inside the soft bread called 'Pav', which is cut into two and on which is applied the sweet chutney, the green chutney and the garlic chutney as per your choice, closed and kept on a paper plate accompanied by few glazing fried green chillies sprinkled over the top of it is some salt..... steaming hot... you take a bite... the taste and flavour it throws into your mouth....get lost into the absolute foodie bliss...... ohooooo..... I am badly drooling..... m... let me now serve you the virtual vadapav with some details on how it is made.

I have already shared the recipes separately for the potato vada, sweet chutney. Green chutney and Garlic chutney is left out which I will be posting soon.

Get a ladhi pav bread

For the Potato Patis / Batata Vada recipe please click here

For the Garlic Chutney  I will give detailed proportion in a separate post. If you would like to give it a quick try, here it is :- You need 8 Nos. of garlic pods, 1/2 cup Grated dry coconut (kopra) and 4 Nos. of dried red chilli, Salt to taste. First grind the garlic pods, salt and dried red chilli together. Then add the grated dried kopra and using whipper grind it by giving frequent break so that oil doesn't ooze out. In the picture the chutney may be in bigger chunks because my garlic chutney stock got over and instead of grating, I add the slices of dried coconut directly to the blender (which is not a good option to get the texture, though there is no compromise in taste).

For the Sweet chutney please click here

For the Green chutney :- (will make a detailed post later) Coriander leaves a  cup, two green chillies, 1/2" ginger, salt to taste. blend all to a smooth paste.

Here is how vadapav is arranged and served. 

and the vadapav is ready!

Ginger n Chilli Thattai

Thattai - an yummy southindian snack....Thought of giving it a hand as I never attempted this dish though my mother and aunts make them. As only sweet lovers are there here, i hardly make savouries except the festival days. So with the oncoming diwali, i thought why not give it a hand instead of the regular ribbon pakoda etc.

The thattais were given a ginger n green chilli flavour and they came out yummy as well as crispy though didn't get the perfect round shape. 

Thattai making becomes easy if you have things in hand and I was fortunate when I checked my stock that I had processed rice flour. In a Jiffy, i am into my kitchen, all eager to make the thattais.

This is what you will need :-

1. Processed Rice Flour - 1 cup
2. Besan (gram flour) - 1 tbsp
3. Soaked chana dal - 1 tbsp (if you are in a hurry, can use roasted groundnut instead)
4. White sesame seeds - 1 tsp
5. Ginger - 1" piece
6. Green chilli - 2 Nos.
7. Curry Leaves - 6 Nos.
8. Asafoetida powder - 1/4 tsp
9. Ghee - 2 tsp
10. Salt to taste
11. Water to knead the dough
12. Oil for frying

Procedure :-

• If you are going to use chana dal, soak them for 2 hours. Drain and keep side.

• Grind Green Chillies, Ginger and Curry leaves into a coasrse form (without adding water)

• In a mixing bowl, add the Rice flour, Gram flour, Salt, Sesame seeds, ground paste, soaked chana dal / roasted groundnut, asafoetida powder, ghee. Mix well.

• Sprinkle water little by little and prepare a hard dough.

• Make small equal balls out of the dough

• You can flatten  it on a clean cloth or use a plastic sheet greased with little oil.

• Keep two tsp of water in a small plate and keep touching (just enough water) it to pat  and shape the thattais. But see to that the thattais are not dampened. Touch just enough water to pat the thattais. You can use oil as well for greasing your finger and shaping thattai. .

• Heat oil in a wok and put them one by one in a batch so that they don't curl but remain flat.

• Fry both sides till they turn crispy (This thattai will be pale golden in colour as we use rice flour) hence check the bubbles, if it fades, lift it in the spatula you will feel the crispy sound it makes.  

• Thattais are now perfect to drain. Remove them from oil and put on an absorbent paper.

• In a clean air tight container, put some paper on the base and arrange the thattais over it and store it..

• Yummy crispy flavourful thattai is ready!

Mexican Corn Chilly Toast

A simple crispy toast which can make a good breakfast or a light snack with evening Coffee / Tea.

Makes : 8 toasts

Ingredients :- 

1. Onion - 1 No. (finely chopped)
2. Tomato - 1 No (finely chopped)
3. Capsicum - 1No.(finely chopped)
4. Green Chilli - 2 Nos. (finely chopped)
5. Sweet Corn - 1 No.
6. Coriander leaves  - 3 tsp (finely chopped)
7. Oil- 1 tbsp
8. Salt to taste
9. Cheese Cube - 1 No (finely grated)
10. Brown Bread - 4 Nos.
11. Butter to apply on bread slices

Procedure :-

• Remove corn kernels from the cob, steam it and keep aside

• Heat oil in a wok, add onions and fry well

•  Add capsicum and green chillies and fry for a minute

• Add tomatoes, boiled corn, coriander leaves and salt. Mix well. Cook for two minutes

• Remove from fire. Immeditely add grated cheese, mix well.

• Heat a non-stick tava

• gently Cut each bread slice into two

• Apply little butter and roast it on tava till it turn crisp.

• On a serving plate arrange the bread pieces, spread in a spoon of the prepared corn mixture. 

• Serve immediately

PS: 

1.  to avoid butter you can use pop up toaster and toast till crisp
2. You can cut the slices after toasting it on tava incase it breaks. in that case, use a kitchen scissor to cut it to exact shape.

Banana Chips (nendran kaai varathadu)

Crispy Chips always give you a good company whether you chat or watching your favourite programme in TV.  An all time favourite to one and all.

Made some crispy chips using raw banana (nendran variety) - big kela.

The speciaility of this chip is it is made using a special banana called 'nendran' (big kela), bright yellow in colour and fried in coconut oil which makes it even more attractive, flavourful & tasty which makes you crave for more, more and more...........

Ingredients :

1. Raw banana - 4 nos
2. Water - 1/4 cup
3. Salt - 1.5 tsp
4. Turmeric Powder - 1/2 tsp
5. Oil for frying

Procedure :-

• Wash and pat dry the banana. Peel (preserve this as we can make a nice & yummy dry subzi / Thoran out of it)

• Dissolve Turmeric Powder and Salt in 1/4 cup water

• Make thin round slices using a chips grater. the pieces will stick to each other. separate them and keep 10 - 15 pieces ready for each batch to fry or you can put them in water, then drain, spread on a clean kitchen towel, let it dry and then fry them.

• Heat coconut oil (don;t take it to smoking point)

• spread kitchen towel or newspaper into a basin & keep ready

• Keep in medium flame & deep fry the grated bananas when they turn 1/2 crisp, sprinkle some turmeric water into it and fry till water evaporates completely & chips becomes crisp and put them over the kitchen towel for the excess oil to get absorbed into the towel.

• Yummy banana chips is ready! Store it in an air tight container by spreading a piece of paper at the bottom.

Now sit back, relax and enjoy the crispy chips that melts into your mouth :D

Moongphali chat / kadalai sundal / Groundnut salad

Groundnut belongs to legume family and not a nut as the name suggests.  It helps to fight malnutrition, by providing 30 essential nutrients & minerals, no transfat.

So if your child is a poor eater, please go ahead and give this wondernut in various forms.

1. You can boil & give them in a chat form as I have shared here.
2. Roasted peanut with little salt sprinkled over it.
3. Soak it along with other ingredients of adai & make nice adai dosai
4. Make peanut powder chutney & use it as a side dish even for rice.
5. Make masala pea nut but if you bake it instead of frying it is very good for health.
6. Roast & coarsely powder peanut, add it to the dry vegetable dishes
7. Chikkis (burfi)

and many more recipes.....

As we are experiencing pre-monsoon showers, hot beverages & snacks are in our monsoon recipe list.

Sharing with you a  healthy & simple recipe to make a nice colourful  Nutritious evening snack.

Ingredients :-

1. Ground nut - 1 cup (Fresh ones)
2. Onion - 1 no. (finely chopped)
3. Cucumber -1 tbsp (finely chopped)
4. Carrot - 2 tbsp (grated)
5. Raw Mango - 1 tbsp (optional)
6. Green chilli - 1 no. (optional)
7.  Lemon juice - few drops
8. salt to taste
9. Coriander leaves -2 tsp (finely chopped)

Procedure :-

• Pressure cook the groundnuts with skin adding water & salt
• Remove the pearls & discard the shells
• To the pearls add chopped onion, cucumber, raw mango, grated carrot, finely chopped green chilli, coriander leaves, salt, lemon juice and mix well
• Yummy & nutritious snack is ready to eat.
• Tastes best when served hot. So keep all the other ingridients ready, steam the nuts. Then add the other ingredients, mix & serve hot. 

Serving suggestion :-

To make the snack more interesting, serve it hot by steaming the pearls so that it stays hot and keep the other ingridients ready to be added to the groundnut before serving.

If you don't have fresh ones, then you can soak the dried ones & pressure cook it.

Fried Wonton Strips - an yummy evening snack

An easy to make snack recipe for tea time.

Wonton are in different shapes. Used in two versions. Steamed & used in soups or Fried.

Sharing with you the flat noodle version, sprinkled with honey & sesame seeds.

Ingridients :

1. All purpose flour (maida) - 1 cup
2. Salt to taste
3. Water to knead a stiff dough
4. White Sesame seeds  - 1 tsp
5. Honey - 2 tbsp
6. Oil for frying

Procedure :

• In a bowl, mix the all purpose flour, salt & slowly adding water knead a smooth & stiff dough.
• cover and keep it aside for 10 minutes
• after 10 minutes Knead it again, divide into equal portions
• Dust the board and using rolling pin, make thin flat round shaped puris.
• sprinkle some flour on both sides to prevent it from sticking.
• Make recumbent fold (like how you fold for making paper fan) 

 

• Using a knife cut it as shown in the picture
• now pick up each piece which will unfold into thin flat strips.
• Heat oil, fry the strips till they turn golden & crisp.
• in a big mixing bowl pour some honey, add in sesame seeds, put the fried wontons, mix well
• Yummy crispy wonton snack is ready.

Serving suggestion :-

1. You can sprinkle some maple syrup or plum sauce instead of honey.
2. Goes well with ice cream to make a wonderful dessert. Put a scoop of ice cream and arrange the fried wontons around it & serve.

I prefer it with a scoopy of strawberry ice cream as the combination not only tastes yummy, the pink & golden brown combination is very appetizing.

Beetroot Cutlet / Beetroot Tikki

Indian Coffee House @ Kozhikode is very famous for its yummy cutlets. The speciality is that they use beetroot as one of the ingridient for the cutlet which is accompanied by Beetroot based sauce. The waiters in their traditional uniform with a fanned turban on head moves swiftly catering to the needs. You cannot expect a good ambience but decent & cozy place which serves you food at nominal rates.

This unique recipe with its combination of spices, colour, delicious taste leave you drool and crave for more. I tried to make the cutlet many a times at home and finally got somewhat similar to that yet delicious in its own way.

Sharing with you an interesting recipe for this yummy cutlet. I used brown bread as an healthy option.

Ingridients :- (makes 7 nos)

1. Beetroot - 1 No. (small)
2. Potato - 2 Nos. (medium)
3. Onion - 1 No. (big)
4. Ginger - 1" Piece
5. Garlic - 4 pods (medium)
6. Brown Bread - 5 slices
7. Chopped mint leaves - 1 tsp
8. Chopped coriander leaves - 2 tsp
9. Green Chillies - 3 nos. or as per preference
10. Cinnamon - 1" stick
11. Cardamom - 1 No.
12. Cloves - 3 Nos
13. Bay leaf - 1 No. (small)
14. Coriander Powder - 1 tsp
15. Cumin Powder - 1/2 tsp
16. Salt to taste
17. Oil for sauteing and tempering

 Procedure :-

• Pressure cook Potato and beetroot till 3 whistles
• Dry roast, cinnamon, cardamom, bay leaf and cloves, powder it & keep ready
• Finely chop ginger, garlic, onion, green chillies, mint leaves and coriander leaves
• Sprinkle water over the brown bread, leave it for a minute, then nicely knead it like you do with chapathi dough, keep ready.
• Heat a tsp of oil in a wok, add chopped onion, fry till it becomes transparent, then add ginger, garlic and saute well for two minutes, cool down and grind it to a paste
• Peel the potatoes. Dice the beetroot and one & half potato
• Grate the remaining half of potato and few diced cubes of beetroot
• To that add salt, mix well
• Heat 3 tsp oil, add the ground paste, powdered masala, Coriander powder and Cumin Powder and fry for a minute
• Add the potato beetroot mixture and fry for a minute
• Add chopped mint leaves and coriander leaves, mix well
• Keep it covered and cook for 5 minutes (by removing and stirring it occasionally to prevent burning)
• Allow the mixture to cool

• Make equal sized balls
• now take a portion of the bread dough, like paratha stuffing, make a bowl shape, place a portion of beetroot stuffing, close, roll and slightly flatten
• Grease a non-stick pan or tava,  place the prepared cutlets or tikkis over it, pour a tbsp of oil around it, cook over medium flame.
• When one side is done, flip it and cook the other side too till the crust turns golden brown in colour.

 

Method - II

• If you don't have ready stock of brown bread, then prepare the beetroot stuffing as mentioned above.
• In a plate spread some cornflour (corn starch)
• lightly coat the shaped cutlets with the corn starch and roast it on tava as mentioned above.

Kutchi Daabeli

Daabeli originated in the Kutch region of Guajarat. It is a salty, spicy, tangy, sweet snack. Aloo masala is stuffed inside the ladi pav, garnished with onion, coriander leaves, pomegrante seeds and sev. Buttered & roasted crispy on tawa top.

Dabeli will not be good in all shops. If you keep hunting, if you are lucky you will end up finding a good one. Most of the shops sell only the sweetest ones. So tried to prepare at home suiting to our taste with an equal ratio of the different tastes and flavour. sharing with you the recipe.

Prepare the Daabeli Masala Powder

Ingridients :- (makes 3 Nos)

1. Potato - 2 medium sized
2. Jeera - 1/2 tsp
3. Butter / ghee / oil - 2 tbsp
4. Daabeli Masala - 1 tsp
5. Salt to taste
6. Water
7. Onion - 1
8. Pomegranate seeds - 2 tbsp
9. Coriander leaves - 3 tbsp
10. Sev - 2 tbsp (optional)
11. Garlic Groundnut chutney
12. Tamarind Chutney
13. Green spicy chutney
14. Pav bread

Procedure :- 

• Boil, peel and mash potatoes completely
• Heat oil in a wok, add jeera, daabeli masala and saute for 10 seconds
• Add mashed potatoes, salt and water and cook the mixture well to let the masala blend.
• Cook till water is absorbed completely and the masala becomes dry and thick
• Add pomegranate seeds, chopped coriander leaves, mix well and keep aside
• Take the pav, cut it in 'L' shape (i.e.) slit two sides keeping the other two intact.
• Apply tamarind chutney, garlic groundnut chutney, green chutney
• sprinkle some onion, stuff potato mixture
• heat a tawa, apply some butter, roast both sides of the pav till they become crisp
• sprinkle sev and chopped onions on the sides, yummy daabeli is ready to be relished!

If you don;t have time to make the chutneys separately, you can grind them together.  

1. Tamarind - lemon sized (soak till they become tender)
2. Dates - 8 nos (soak along with tamarind)
3. Jaggery - 3 tbsp
4. Green chillies - 5 nos
5. red chilli powder - 2 pinch
6. Coriander leaves - 1/2 cup
7. Mint leaves - 1/4 cup
8. Salt to taste

Grind the above ingridients together and use for daabeli and other chat items too.

Batata Vada / Potato Vada

A Potato based flavourful & filling snack which also forms the patis for the famous Indian Burger aka Vada Pav.

Potato combined with spices, seasoned is shaped into balls and dipped in batter and deep fried in oil.  

Those who don't have time to sit for a detailed lunch, buy a vada plate or vada & pav, munch and go. A filling and delicious snack.

Ingridients :- (makes 5 to 6 Nos.)

1. Potatoes (medium) - 2 Nos
2. Ginger - 1" piece
3. Garlic - 5 big pods
4. Green chillies - 2 Nos
5. Coriander Leaves finely chopped - 2 tbsp
6. Salt to taste

for tempering :-

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1/2 tsp
4. Turmeric Powder - 1/4 tsp

For the batter :-

1. Gram flour - 2 tbsp
2. Rice flour - 1/2 tbsp (optional. you may use completely gram flour too. but this gives crispiness)
3. salt to taste
4. Turmeric powder -1 pinch

Procedure :-

• Boil, peel and mash the potatoes coarsely (leaving some chunks)

•  Finely chop coriander leaves and green chillies

• Peel and grate garlic as well as ginger

• Heat oil in a wok, add mustard seeds when they splutter, add jeera. 

• When it turns colour, add grated ginger-garlic and green chillies

• Saute for a minute

• Add turmeric powder, salt and the mashed potatoes

• mix well, cover and cook for 3 to 4 minutes by stirring in between.

• Remove from flame, let it cool

• Divide into equal portions 

 

• make small balls and slightly flatten them.

• Heat Oil for frying

• In a bowl add the gram flour, rice flour, salt, turmeric powder.

• Adding water little by little make a batter of dosa batter / cake batter consistency (i.e. should be slightly more than dropping consistency)

• When the oil is hot, dip the potato balls into the batter and put it in oil and deep fry till they turn golden brown.

• Transfer into an absorbent paper to remove excess oil

• Serve with the garlic groundnut chutney powder

Note :

1. Prepared the batter after putting the oil to heat up as it will avoid excess oil absorbtion.
2. The garlic chutney powder can be served as it is or in a little oil, fry some power, which will make them taste more crisp and then serve.
3. Even without chutney, the vadas taste good.

For Vadapav, serving proceudre, click here