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| Main ingredients | Yogurt, Gram flour, Ginger-green chilli paste, Mustard seeds, Cumin seeds, Fenugreek seeds, Cloves, Curry leaves, Dried red chillies, Onion, Asafoetida, Potatoes, Crushed ginger-garlic-green chillies, Fresh coriander leaves, Red chilli powder, Baking soda |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Kadhi
- 1½ cups yogurt
- 2 tablespoons gram flour (besan)
- ½ teaspoon turmeric powder
- 2 teaspoons ginger-green chilli paste
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 3-4 cloves
- 8-10 curry leaves
- 3 dried red chillies
- 1 large onion, sliced
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- Vada
- 3 medium potatoes, boiled, peeled and mashed
- 2 tablespoons oil + for deep frying
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 6-8 curry leaves
- 1½ tablespoons crushed ginger-garlic-green chillies
- 1 teaspoon turmeric powder
- Salt to taste
- 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
- 1½ cups gram flour (besan)
- ¾ teaspoon red chilli powder
- ¼ teaspoon baking soda
- Spicy sev to sprinkle
Method
- Take yogurt in a bowl, add gram flour, turmeric powder and ginger-green chilli paste and whisk well. Add 3 cups water and mix well.
- For tempering, heat oil in a deep pan, add mustard seeds and once they start to splutter, add cumin seeds, fenugreek seeds, cloves, curry leaves and red chillies and mix well. Add onion and asafoetida, mix and sauté for 1 minute.
- Add yogurt mixture and salt and mix well. Once the mixture comes to a gentle boil, lower the heat and cook for 10-12 minutes.
- For vada, heat oil in a non-stick shallow pan, add mustard seeds and once they start to splutter, add asafoetida, curry leaves and crushed ginger-garlic-green chillies, mix well and sauté for 30 seconds.
- Add ½ teaspoon turmeric powder and mix well. Add potatoes and salt, mix well and cook for 2-3 minutes.
- Add coriander leaves and mix well. Take the pan off the heat and allow to cool.
- Take gram flour in a bowl, add remaining turmeric powder, red chilli powder, salt and baking soda and mix well. Add 2 cups water and whisk well to get a thick and smooth batter.
- Heat sufficient oil in a kadai. Divide the potato mixture into equal portions and roll into balls. Flatten them lightly.
- Dip the vadas in gram flour batter, slide into hot oil and deep-fry till golden brown. Drain on absorbent paper.
- Place 2 vadas in each serving plate and pour the kadhi over. Sprinkle sev and coriander leaves on top and serve hot.
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