Vada

Puff Vada

A twist to a vada, give this vada a try in your kitchen.

Ingredients:

3 cups cornmeal flour( I used the fine version),

2 cups dhokra flour,

1/2 cup wheat flour (rotli flour),

1/2 cup semolina (sooji),

2 cups sour yogurt,

6 tbsp oil to mix in the flour,

1/2 tsp soda bi carbonate,

1/2 tsp eno (fruit salt),

1 tbsp green chilli paste

1 1/2 tbsp ginger paste,

1 1/2 tsp garlic paste (optional),

2 cups boiling hot water,

1 tsp ajwain seeds,

2 tbsp sesame seeds (tal),

1/2 tsp tumeric powder (haldi),

Salt and sugar to taste,

2 to 3 tbsp chopped coriander leaves,

Oil for deep frying

Method:

Boil the kettle, then in a big bowl add all the flour. Add in 2 cups of the boiling water and mix with a spoon and leave aside for 5 minutes. (the mixture looks like a crumbling mix, now add salt, turmeric powder, sugar, coriander leaves, ajwain, tal, ginger, chilli and garlic paste. Now add the oil, soda bi carbonate, and eno.

Lastly as add the yogurt and mix well and make a soft dough. Keep this mix in a warm place for about 1/2 to 1 hour.

In a deep frying pan heat oil, Make small balls of the dough, Place on a plastic sheet then press the dough balls with the first three fingers and flatten them like puri and sprinkle sesame seeds and press lightly.

Fry them two at a time, while frying gently press the Vada with the frying spoon (jaro) so in a few minutes, the vadas will start to puff up...this is a good sign!

Turn the vadas once it's golden brown on the bottom and cook the other side. Take out once it's golden and crisp. Transfer the Vada on a plate lined with kitchen towel for removing excess oil.

Serve the Gujarati Vada along with Doodh Pak. Also goes really well with morning cup of tea.

Other variations with this:

Add Coriander or Methi leaves for a nice change.