How to make Beetroot Vade - Beetroot gives these vade both colour and nutrients
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Beetroot (चुकन्दर ), Onions (प्याज़ )
Cuisine : Indian
Course : Snacks and Starters
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Beetroot Vade Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Beetroot Vade checkout Beetroot Amle ki Tikki, Chukandar Ki Galouti, Beetroot And Yogurt Cheese Piles, Chukandar aur Chickpea Kebabs . You can also find more Snacks and Starters recipes like Healthy Fish Patty In Bun , Caramel Chicken Wings, Toasted Cheese Sandwich, Tan-Ta-Tan Toast.
Prep Time : 3.30-4 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Beetroot Vade Recipe
Beetroot boiled and peeled 1 large
Onions 2 medium
Split Bengal gram (chana dal) soaked for 4 hours and drained 1 cup
Ginger peeled and sliced 1 inch
Garlic cloves 4-5
Dried red chillies broken 2
Fennel seeds (saunf) 1 teaspoon
Curry leaves 10-12
Salt to taste
Rice flour 2 tablespoon
Oil for deep-frying
Method
Step 1
Grate beetroot into a bowl. Roughly chop onions.
Step 2
Grind Bengal gram, ginger, garlic, dried chillies, fennel seeds, curry leaves, salt and 2 tbsps water to a coarse mixture.
Step 3
Add the ground mixture to the beetroot. Add onions and rice flour and mix well.
Step 4
Heat sufficient oil in a kadai.
Step 5
Dampen palms with water, divide the beetroot mixture into equal portions and pat them with finger tips into round vadas.
Step 6
Deep-fry vadas in hot oil till brown and crisp on both sides. Drain on absorbent paper.
Step 7
Transfer the vadas on a serving plate and serve hot.
