Mixed Vegetable Vadai

There are only a few things yummier, more nutritious and wholesome than a vegetable dish or a vegetable cutlet, and the mixed vegetable vada falls right in. The South Indian snack has the palatable pleasure of a vada coupled with the goodness and delicious flavors of mixed vegetables.

Dipped in a tangy mint-coriander chutney or simple some ketchup, the vada brings out the best of every teatime. Follow this recipe fry up some.

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Veg Out!

Batter fried mashed veggies.

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Prep Time

10 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

For Filling

• 2 potatoes
• 1 capsicum
• 1 cup cabbage
• 1 carrot
• cup ½French Beans
• cup ¼green peas
• salt to taste
• 1 tsp grated ginger
• 1 tsp grated garlic
• tsp ½cumin seeds
• 1 onion
• 1 tsp red chili powder
• tsp ½garam masala powder
• cup ¼chopped coriander leaves

For Batter

• 2 cups chickpea flour besan
• 1 tsp red chili powder
• Sal to taste
• Oil for deep frying

Prep Time 10 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients For Filling 2 potatoes 1 capsicum 1 cup cabbage 1 carrot cup ½French Beans cup ¼green peas salt to taste 1 tsp grated ginger 1 tsp grated garlic tsp ½cumin seeds 1 onion 1 tsp red chili powder tsp ½garam masala powder cup ¼chopped coriander leaves For Batter 2 cups chickpea flour besan 1 tsp red chili powder Sal to taste Oil for deep frying

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Instructions

1. Wash, clean and chop all the vegetables into small pieces and pressure cook it for about 4-5 whistles.
2. Now pulse the cooked vegetable in a blender.
3. Heat the oil in a wok and sauté grated ginger, garlic and cumin seeds.
4. Add in onion and cook it until light golden in color.
5. Add red chili powder, salt, garam masala powder and ¼ cup water. Cook the spices until oil shows separately.
6. Add in mashed vegetables, coriander leaves and mix it well.
7. Make small size ball from the mixture.
8. In a medium bowl, add chickpea flour, red chili powder, salt and 1/2 cup water to make batter.
9. Dip vegetable balls into batter to coat from all the sides.
10. Heat the oil in a wok and deep-fry the balls until golden and crisp.
11. Drain excess oil on tissue paper.
12. Serve hot with your favorite sauce.