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Main Ingredients | Dried coconut ( khopra), Oil |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- ½ cup dried coconut ( khopra), grated
- 4 tablespoons oil
- 2 medium onion sliced
- 1 inch ginger sliced
- 5-6 cloves garlic
- Salt to taste
- ½ teaspoon turmeric powder
- ½ tablespoon red chilli powder
- Sev for sprinkling
- Onion chopped to serve
- Lemon wedges to serve
- Bread slices to serve
Vada
- 3 medium potatoes, boiled and mashed
- 1½ cups gram flour (besan)
- 1 tablespoon rice flour
- 1 tablespoon oil + for deep frying
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida
- 4-5 curry leaves, chopped
- 2 teaspoons ginger-garlic-coriander leaves, crushed
- Salt to taste
- ½ teaspoon turmeric powder
- 1½ tablespoons fresh coriander leaves, chopped
- ¼ teaspoon red chilli powder
- A pinch of baking soda
Method
- Heat 2 non-stick pans. Add 2 tbsps oil in one non-stick pan, add onions, ginger and garlic, mix and sauté, stirring occasionally, till the mixture turns golden brown.
- Add coconut to the second pan and dry roast, stirring occasionally, on low heat till it turns golden brown.
- Transfer both the mixtures into a blender jar, and add ½ cup water and blend to a fine paste.
- Heat the remaining oil in a deep non-stick pan, add the ground paste and mix well. Saute till the mixture is thick and the oil separates.
- Add salt, turmeric powder and red chilli powder and mix well. Add 3 cups hot water and mix well. Allow the mixture to come to a boil.
- Meanwhile for the vada, heat 1 tbsp oil in a non-stick shallow pan. Add mustard seeds and let them splutter. Add ¼ tsp asafoetida, curry leaves and crushed ginger-garlic-coriander leaves, mix and saute for 2-3 minutes or till the raw smells go away.
- Add salt and ¼ tsp turmeric powder, mix well and sauté for 1 minute.
- Add potatoes and mix till well combined. Add coriander leaves and mix. Transfer the mixture into a plate and spread evenly to cool down.
- Heat sufficient oil in a kadai.
- To make the batter, take gram flour, and rice flour in a bowl, add rice flour, remaining asafoetida, salt, remaining turmeric powder, red chilli powder and baking soda and mix well.
- Add sufficient water and mix well to make a smooth batter of coating consistency.
- To make vada, divide the potato mixture into equal portions shape them into balls and slightly flatten them.
- Dip each vada in the batter and slide it into the hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
- For each portion, place a vada in a serving bowl, pour the hot kat over it, sprinkle sev on top and serve hot with chopped onion, lemon wedges and bread slices.
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