This recipe is from a marathi magazine. I, have been following this recipe and its has never failed. If you keep the flour ready in advance then you can make them quickly. This vade can be had with Masoorachi aamti, Kombdi Vade or Sukhe Chicken and Tambda Rassa, its a mouth-watering combination. When I discussed this recipe with a friend of mine she shared her way of making these vade so that they remain soft and taste delicious. This I, am going share with you i.e. adding onion paste and dungar or smoke to the dough.
Ingredients
1 Cup Rice flour
1/4 Cup Urad Dal Four
1/4 Cup Chickpea Flour ( Besan)
1/4 Cup Jowar Flour
1/4 Teaspoon Coriander Seeds - lightly roasted
1/4 Teaspoon Cumin Seeds - lightly roasted
1/4 Teaspoon Fenugreek seeds - liggtly roasted
1/4 Cup Onion Paste
1/2 Teaspoon Salt
A Teaspoon oil
Water as needed
Oil for frying
Method
Grind the coriander, cumin and fenugreek seeds to a fine powder and mix it with the flour. Seive all the flours together.
In a bowl add the onion paste, salt, flour and keeping adding little water at a time and knead it to a little stiff dough. Add oil and knead again.
1/4 Cup Chickpea Flour ( Besan)
1/4 Cup Jowar Flour
1/4 Teaspoon Coriander Seeds - lightly roasted
1/4 Teaspoon Cumin Seeds - lightly roasted
1/4 Teaspoon Fenugreek seeds - liggtly roasted
1/4 Cup Onion Paste
1/2 Teaspoon Salt
A Teaspoon oil
Water as needed
Oil for frying
Method
Grind the coriander, cumin and fenugreek seeds to a fine powder and mix it with the flour. Seive all the flours together.
In a bowl add the onion paste, salt, flour and keeping adding little water at a time and knead it to a little stiff dough. Add oil and knead again.
Now give dungar (smoke) to this. Place a small piece of charcoal on the gas flame and when it burns. Place in a small bowl in the dough container and keep the charcoal, pour a teaspoon of ghee over it, cover the bowl with a lid for 5 minutes so that smoke gets infused with the dough. After 5 minutes remove the charcoal bowl and place the lid keep the dough covered for 2 to 3 hours.
Heat oil in a kadai for frying. Grease your hands with little bit of oil. Take a small ball of dough make it into a round ball. Slightly wet a plastic sheet and place the ball of dough on it. Now pat it evenly from all sides to form a circle which it slightly thick ( like a puri).
Put in hot oil and when it rises to the surface of the oil reduce the flame and press it with a slotted spoon till it puffs up. Turn and let it cook on both side till brown in colour. Take it out on a paper towel. Serve hot, the flavour of the smoke in the vade is so awesome. We had this with Masoorachi Amti.
Heat oil in a kadai for frying. Grease your hands with little bit of oil. Take a small ball of dough make it into a round ball. Slightly wet a plastic sheet and place the ball of dough on it. Now pat it evenly from all sides to form a circle which it slightly thick ( like a puri).
Put in hot oil and when it rises to the surface of the oil reduce the flame and press it with a slotted spoon till it puffs up. Turn and let it cook on both side till brown in colour. Take it out on a paper towel. Serve hot, the flavour of the smoke in the vade is so awesome. We had this with Masoorachi Amti.
Few were remaining, the next day we had this with jam for breakfast. You make these and Enjoy !
Note : These remain soft the next day too. This recipe makes about 15 - 16 medium size vadas.
Lables: Vade, Vegan, Breads, Indian, Gluten free, Puris, Maharashtra, Maharastrian Cuisine, Healthy, Vegetarian
Note : These remain soft the next day too. This recipe makes about 15 - 16 medium size vadas.
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