Aromatic flavorful tasty Vada

Name: Aromatic flavorful tasty Vada
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Pinch asafetida; 1 tsp dried ginger powder; 1 tsp Pepper powder, freshly ground; 2 tbsp corn starch; As required vegetable oil, preferably peanut oil; As needed Salt; 2 cups Potatoes, steam cooked, peeled and mashed; 2 inches peeled ginger, grated; 4 cloves, Garlic, grated, optional; 1/2 cup finely chopped onion; 2 Green chilies, finely chopped; 1/4 cup Curry leaves, finely chopped; 1/4 cup Coriander leaves, finely chopped; 1/4 c Italian curly kale, finely chopped; 1/4 c Italian curly Kohl Rabi leaf, finely chopped; 1/2 c Peas plus carrots, frozen; 1 tsp Cumin powder; 1 tsp carom powder; 1 tsp Chili powder; Pinch baking soda; 2 Tablespoons chickpea flour starch; vada

Lakshmi Sridharan Ph D @cook_19872338

USA

Easy to make aromatic spicy flavorful and tasty vadas for the festival of lights. Vada is one of the must items in festival menu in Tamilnadu. Unlike the methu vada most people make, my vada is healthier and tastier with healthy vegetable ingredients such as potato, curly kale, Kohl Rabi, peas and carrots. I use peanut oil for deep frying. #DDC

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

4 servings

Pinchasafetida
1 tspdried ginger powder
1 tspPepper powder, freshly ground
2 tbspcorn starch
As required vegetable oil, preferably peanut oil
As neededSalt
2 cupsPotatoes, steam cooked, peeled and mashed
2 inchespeeled ginger, grated
4cloves, Garlic, grated, optional
1/2 cupfinely chopped onion
2Green chilies, finely chopped
1/4 cupCurry leaves, finely chopped
1/4 cupCoriander leaves, finely chopped
1/4 cItalian curly kale, finely chopped
1/4 cItalian curly Kohl Rabi leaf, finely chopped
1/2 cPeas plus carrots, frozen
1 tspCumin powder
1 tspcarom powder
1 tspChili powder
Pinchbaking soda
2 Tablespoonschickpea flour starch
vada

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Steps

20 mins

1

Prepare a checklist; Keep the necessary items near the cooking area
2

Steam cook potato in a pressure cooker. Peel and mash the cooked potato in a bowl. Combine all the vegetables, spice powders, besan, corn starch in a large bowl and mash with a potato masher or use your knuckle. Add 1 tablespoon oil, baking soda. Mix together. Salt to taste. No need to add water. Take 1/4c batter to make small balls
3

Apply some oil on the palm and pat and flatten the ball.. Make a hole in the middle. If you are afraid of dropping the vada directly into oil, you may flatten the ball on slotted spoon and then slide it into hot oil.
Heat oil in a pan on medium flame. I used a heavy kadai. Add the vadas one by one to the hot oil. Flip after a minute. Press lightly with a slotted spoon. Both sides should turn golden brown.
4

You can tell if a vada is cooked or not by breaking it open. Adjust frying time accordingly. Remove the fried vadas with a slotted spoon after draining the oil into the kadai. Place them on a paper towel to remove the oil on the surface. Transfer to a serving plate. Taste and serve with ketchup or chutney

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Lakshmi Sridharan Ph D @cook_19872338

on November 07, 2023 20:50

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography