Beetroot Vade Beetroot gives these vade both colour and nutrients This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Apr 2015 in Recipes Course New Update Main Ingredients Beetroot, Onions Cuisine Indian Course Snacks and Starters Prep Time 3.30-4 hour Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Beetroot Vade 1 large Beetroot boiled and peeled 2 medium Onions 1 cup Split Bengal gram (chana dal) soaked for 4 hours and drained 1 inch Ginger peeled and sliced 4-5 Garlic cloves 2 Dried red chillies broken 1 teaspoon Fennel seeds (saunf) 10-12 Curry leaves to taste Salt 2 tablespoon Rice flour for deep-frying Oil Method Grate beetroot into a bowl. Roughly chop onions. Grind Bengal gram, ginger, garlic, dried chillies, fennel seeds, curry leaves, salt and 2 tbsps water to a coarse mixture. Add the ground mixture to the beetroot. Add onions and rice flour and mix well. Heat sufficient oil in a kadai. Dampen palms with water, divide the beetroot mixture into equal portions and pat them with finger tips into round vadas. Deep-fry vadas in hot oil till brown and crisp on both sides. Drain on absorbent paper. Transfer the vadas on a serving plate and serve hot. Nutrition Info Calories 913 Carbohydrates 154.2 Protein 46.9 Fat 12.3 #Beetroot #Curry leaves #Dried red chillies #Fennel seeds (saunf) #Garlic cloves #Ginger #Oil #Onions #Rice flour #Salt #Split Bengal gram (chana dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article