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| Main ingredients | Barnyard millet (samo) flour, Ghee, Rock salt, Cumin seeds, White sesame seeds, Roasted unsalted peanut powder, Green chillies, Fresh coriander leavs, Ginger, Potato |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup barnyard millet (samo) flour
- 1 teaspoon ghee
- Rock salt (sendha namak) to taste
- 1 teaspoon cumin seeds
- 1½ tablespoons white sesame seeds
- 2-3 tablespoons roasted unsalted peanuts powder
- 2-3 green chillies, chopped
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon grated ginger
- 1 large potato, boiled, peeled and grated
- Oil for deep frying
- Yogurt to serve
Method
- Pour 1 cup water in a deep pan, add ghee, rock salt and cumin seeds, mix and bring the mixture to a boil. Add barnyard millet flour and mix till well combined. Sprinkle 2-3 tablespoons water, cover and cook for 3-4 minutes. Transfer the mixture into a large bowl and allow to cool slightly.
- Add white sesame seeds, peanut powder, green chillies, coriander leaves, ginger, and potato and mix well. Take small portions of the mixture and shape each portion into a ball. Flatten it slightly to shape it like a vada.
- Heat sufficient oil in a kadai. Gently slide in the vadas, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the vadas on a serving plate. Serve hot with yogurt.
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