New Update
Main ingredients | Refined flour, Gram flour, Turmeric powder, Red chilli powder, Carom seeds, Oil, Kala masala, White sesame seeds, Dried coconut, Poppy seeds, Roasted peanuts, Raisins, Fresh coriander leaves, Salt |
Cuisine | Maharashtrian |
Course | Snack |
Prep time | 40-45 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- ½ cup refined flour (maida)
- ½ cup gram flour (besan)
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ teaspoon carom seeds (ajwain)
- 2 tablespoons + ¼ cup oil + for greasing + for deep frying
- Salt to taste
- 1 teaspoon kala masala
- Stuffing
- 2 tablespoons white sesame seeds
- ½ cup grated dried coconut
- 1 teaspoon poppy seeds (khus khus)
- 2 tablespoons oil
- ½ teaspoon red chilli powder
- 1 teaspoon kala masala
- ¼ cup coarsely crushed roasted peanuts
- 1 tablespoon chopped raisins
- 1½ tablespoons chopped fresh coriander leaves
- Salt to taste
Method
- Take refined flour in a large bowl, add gram flour, turmeric powder and red chilli powder. Crush the carom seeds and add.
- Heat 2 tablespoons oil in a pan. Once heated, take it off the heat and pour it into the flour mixture. Add salt and mix well. Add ½ cup water and knead into a stiff dough. Cover and set aside for 10 minutes.
- To make oil mixture, take ¼ cup oil in a small bowl, add kala masala and mix well.
- To make the stuffing, heat a pan, add white sesame seeds, dried coconut and poppy seeds, mix and dry roast till they turn golden. Take the pan off the heat and allow the mixture to cool slightly.
- Transfer the roasted mixture into a grinder jar and grind to a coarse powder.
- Heat 2 tablespoons oil in a pan, add red chilli powder and kala masala and mix well. Switch the heat off. Add roasted peanuts and ground powder and mix well. Add raisins and mix well.
- Take coriander leaves in a large bowl, add the peanut mixture and mix well. Add salt and mix till well combined. This is the stuffing.
- Divide the dough into small equal and shape each portion into a ball.
- Grease the worktop with some oil, place the dough balls on it, one at a time, and roll it into a disc. Drizzle 1 teaspoon of the prepared oil mixture over the disc and spread it evenly. Place a portion of the stuffing in the centre. Fold the sides to make a parcel. This is vadi.
- Heat sufficient oil in a kadai. Gently slide in the vadis, a few at a time, and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper.
- Arrange the vadis on a serving platter and serve.
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