Monday, July 30, 2012

Soya Granules Batata Vada

Time 30 min
Potatoes 2 Big sized, boiled and peeled
Green Chillies 2
Garlic clove 2
Ginger 1/2 inch
Curry leaves 3-4
Coriander 2 tbsp
For tempering
Oil 1 tbsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric powder 1/2 tsp
For Batter
Soya granules / chura 1/2 cup
Chickpea Flour (Besan) 1/2 cup
Turmeric Powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste
Pinch of baking soda
1. Heat 2 cups of water in the pan, and 2 pinch of salt and soya granules, boil for 10 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya granules, add fresh water, again squeeze water, repeat 2-3 times. Keep it aside
2. Mash potatoes in such a way to keep chunks of potatoes arround 1/2 inch size.
3. Heat oil in pan. Then add mustard seeds, cumin seeds, curry leaves, green chili+ginger+garlic paste. Then add turmeric powder, salt to taste. Switch off the flame. Keep in mind to do tempering using low flame.
4. Then add mash potatoes and coriander leaves in the pan. Mix well. Cool it. Make balls of 2 inch size round in shape but little flat.
5. To make batter add soya granules, besan, turmeric powder, garam masala, salt, water and pinch of baking soda. Make batter not thin or thick.


6. Heat oil in wok. Add enough oil so that vada can be deep fried evenly. Dip the balls in batter. Make sure that balls are entirely coated by the batter. Fry till golden brown.
7. Serve with 3 in 1 Chutney or sweet chatney and chillies. Soya makes vada crispy and healthy.
U can apply these chutneys evenly on Pav / bun, insert soya vada and enjoy eating.

U can apply same batter to make break pakoda.


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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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