Festival Special - Vada (Kali Chaudas)

Smruti Shah
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gujarati vada
mix vada
kali chaudas


1 cup yellow corn flour (Makki ka atta)

½ cup Millet flour (bajra flour)

½ cup Gram flour (besan)

¼ cup Semolina

¼ cup wheat flour

½ cup sesame seeds

½ teaspoon turmeric powder

5 green chillies

5 garlic cloves (optional)

1 inch ginger

1 table spoon lemon juice

2 tablespoon chopped coriander

3 tablespoon oil

 curd to make dough

1/2 cup jaggery 

Salt to taste

Oil for deep frying

Cooking Method:

1. Chop the chillies, garlic cloves and ginger. Blend them along with chopped coriander and lemon juice to make coarse paste.

2. Heat 3 tablespoon oil in a pan. Add sesame seeds. When sesame seeds crackle, add the chilli coarse paste and turmeric powder. Fry for 30 secs and turn the heat off.

3. Mix all the flours together in a mixing bowl. Add the jaggery and salt. Mix well.

4. Add the sesame seeds mixture to the flour. Mix well.

5. Add the curd as require and knead the stiff dough like chapatti dough.

6. Take small portion of dough (like puri dough ball) and roll to make small puri shape 

8. Heat the oil in a pan. When oil heated, deep fry vada in hot oil on medium heat.

9. Make sure to flip the vada when the vada is puffed. So the  vada will be evenly cooked and turn to golden brown colour.

10. Drain excess oil in kitchen paper. Store them in an air tight container, once they cooled off.

Serve the gujarati vada hot with tea or curd chutney.