Chutney Vada

Published On May 18, 2024
In Article
By Guest Author
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Prep Time
5 minutes
Cook Time
7 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING VADA :
Nutrica Pro Fitness Oil - 1 tbsp + For frying
Mustard Seeds / Rai - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Catch Asafoetida / Hing - A pinch
Fenugreek Seeds / Methi Dana - A few
Split Black Gram / Urad Dal - 1/2 tsp
Carom Seeds / Ajwain - 1/4 tsp
Ginger-Green Chilli-Garlic Paste / Adrak-Hari Mirchi-Lahsun Paste - 1 tsp
Salt - As per taste
Turmeric Powder / Haldi Powder - 1/2 tsp + 1/2 tsp
Boiled Potato / Uble Hue Aloo - 2 to 3 Peeled and mashed
Coriander Leaves / Hara Dhaniya - A handful
Gram Flour / Besan - 1 Cup
Rice Flour / Chawal Ka Aata - 2 to 3 tsp
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
Water - As required
FOR PREPARING CHUTNEY :
Coriander Leaves / Hara Dhaniya - A handful
Fresh Coconut / Nariyal - 1/4 Cup chopped
Salt - As per taste
Lemon Juice / Nimbu Ka Ras - Of 1/2 Lemon
Sugar - 1/2 tsp
Cumin Seeds / Jeera - 1/2 tsp
Water - As required
Nutrica Pro Fitness Oil - 1 tsp
Mustard Seeds / Rai - 1/4 tsp
Cumin Seeds / Jeera - 1/4 tsp
Catch Asafoetida / Hing - A pinch
FOR SERVINGS :
Catch Chaat Masala - As required
Coriander Leaves / Hara Dhaniya - For garnishing
Onion / Pyaz - Finely chopped for garnishing
Nylon Sev / Zero Number Sev - For garnishing
Bun / Pav - 1
Dr. Oetker Veg Tandoori Mayonnaise - As required
Green Chutney / Hari Chutney - As required
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING VADA :
Heat Nutrica Pro Fitness oil in a prestige Hard Anodized pan. Add mustard seeds, cumin seeds, Catch asafoetida, fenugreek seeds, urad dal, carom seeds, and ginger-green chilli paste. Mix well.
Saute it for 1 to 2 minutes on medium flame. Stir it occasionally. Then add salt and 1/2 tsp of turmeric powder. Mix well.
Add the prepared tadka to the boiled potato mixing bowl. Add coriander leaves and little salt. Mix well.
Take a small portion of the mixture on the palm. Prepare a nice round vada-shaped ball. Likewise, prepare all vada from the mixture. Keep it aside.
Take gram flour in a bowl. Add rice flour, salt, red chilli powder, and 1/2 tsp of turmeric powder. Mix well.
Then add water gradually to make medium-thick consistency batter.
Meanwhile, heat Nutrica Pro Fitness oil in a prestige cast iron pan over medium flame. Dip the prepared potato balls into the gram flour batter and coat them evenly. Place it into the hot oil. Fry them on medium flame.
Deep fry them until they become crispy and golden brown from all sides. Then, take them out on a plate using a slotted spoon.
FOR PREPARING CHUTNEY :
Take coriander leaves, fresh coconut, salt, lemon juice, sugar, cumin seeds, and little water. Grind it for a few seconds to prepare its chutney. Once done, take it out in a bowl.
Heat Nutrica Pro Fitness oil in a tadka pan. Add mustard seeds, cumin seeds, and Catch asafoetida. Mix well and turn off the flame.
Add the prepared tadka to the chutney bowl. Mix well.
SERVING SUGGESTIONS :
1) Take the prepared vada to the serving bowl. Add 2 to 3 tbsp of the prepared chutney on it. Sprinkle Catch chaat masala on it. Garnish it with coriander leaves, onion, and nylon sev.
2) Cut the pav from between. Spread Dr. Oetker Veg Tandoori Mayonnaise on lower side and green chutney on upper side of it.
Put a vada on lower part of pav. Sprinkle Catch chaat masala on it. Cover it with the upper pav. Slightly press it.
'Chutney Vada' is ready to be served.