7 Types Of Vadas To Try This Monsoon Season
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Monsoon season means a cup of tea and a hot crispy savoury snack. This combination is well known and enjoyed in all parts of the country. Even though the season is gloomy and slightly soggy, the snack variety should never resemble the weather. Like contrast is important in everyone’s life, similarly, the monsoon season also needs a twist of crispy snacks to contrast the gloom. Throughout the country, various types of vadas burst with distinctive flavours and textures.

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Vadas are quintessential Indian snacks, renowned for their crispy exterior and soft, flavorful interiors. They come in various forms, each originating from different regions of the subcontinent, reflecting the diversity of Indian culinary traditions. Whether you're in the bustling streets of Mumbai, the vibrant markets of Chennai, or the cosy corners of a South Indian home, vadas are a culinary delight that transcends boundaries and brings people together.

Mirchi Vada

This popular Rajasthani snack features large green chillies stuffed with a tangy potato filling, seasoned with aromatic spices like cumin, coriander, and chaat masala. The stuffed chillies are dipped in a gram flour batter and deep-fried until golden and crispy. The result is a delightful contrast of crunchy exterior and soft, spicy interior, offering a warm, comforting bite that's perfect for rainy days. 

Batata Vada

This popular Indian snack consists of spiced mashed potatoes, mixed with ginger, garlic, green chilies, and aromatic spices like turmeric and mustard seeds. The potato mixture is shaped into balls, dipped in a gram flour or besan batter, and deep-fried to golden perfection. The result is a crispy exterior encasing a soft, savoury interior. Served hot with tangy chutneys, Batata Vada's comforting warmth and vibrant flavours make it a perfect companion for rainy days.

Sabudana Vada

Made from soaked tapioca pearls or sabudana, mashed potatoes, and crushed peanuts, these vadas are seasoned with green chillies, cumin seeds, and fresh coriander. The exterior crisps up to a golden brown, while the inside remains soft and chewy. Each bite delivers a harmonious blend of nutty, spicy, and savoury flavours, with a hint of freshness from the herbs.

Kacha Posto Bora

Kacha Posto Bora, a must-try vada during the monsoon, delights with its unique blend of flavours and textures. Made from ground poppy seeds (posto) mixed with grated coconut, green chillies, and a hint of turmeric, these vadas offer a nutty, mildly spicy taste. The crispy exterior contrasts beautifully with the soft, flavorful interior, creating a satisfying bite. Fry them until golden brown for a perfect crunch. 

Medu Vada

Medu Vada, a must-try during the monsoon season, entices with its crispy exterior and soft, fluffy interior. Made from urad dal batter blended with ginger, green chillies, and curry leaves, each vada is shaped by hand before frying to golden perfection. The aromatic spices infuse the vada with a savoury flavour, complemented by a hint of tang from yoghurt or coconut chutney. Its crunchy texture outside gives way to a melt-in-your-mouth centre.

Chana Dal Vada

Chana Dal Vada is a monsoon must-try, boasting a crunchy exterior and soft, flavorful interior. Made from soaked and ground chana dal (split Bengal gram), it's seasoned with ginger, green chillies, and curry leaves for a spicy kick. The mixture is shaped into patties and deep-fried to golden perfection, creating a crispy texture outside while staying tender inside. Each bite offers a burst of earthy dal flavour complemented by aromatic spices.

Sujji Vada

Sujji Vada is a must-try during the monsoon season, offering a delightful blend of flavours and textures. Made from semolina (sooji), these vadas are crispy on the outside and soft inside, infused with a mix of spices like cumin, ginger, and green chillies. The batter's yoghurt adds a tangy twist while enhancing the vada's moistness. After frying to golden perfection, they're served hot with mint chutney or tangy tamarind sauce, perfect for dipping.