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Come monsoons and we all want to indulge in some deep fried delights. These fried food delights could be it padoka, samosa bahjiyas or anything they simply lift up the spirit. The rainy season is a treat to all the deep-fried preparation and Chef Gaurav Ramakrishnan, Head Chef of Hyatt Centric Bangalore has shared two recipes apt for the monsoon evenings.
Piping hot, crispy wadi or wada served with a kadak cup of tea is surely a match made in heaven.
2 Ways Methi and Kothimbir Wadi - A twist with fresh fenugreek/methi leaves
Prep Time – 15 mins, Cooking Time – 30 mins, Serving - 4
Ingredients
• 2 cups methi leaves (finely chopped)
• 1 cup coriander leaves (finely chopped)
• 1 cup besan / gram flour
• 1 tsp ginger-garlic paste
• ½ tsp kashmiri red chilli powder
• ½ tsp turmeric
• 1 green chilli (finely chopped)
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp white sesame seeds
• 1/4th cup crushed roasted peanuts
• ¼ tsp garam masala powder
• salt to taste
• 1 tsp lemon juice
• ¼ cup water (or as required)
• oil to deep fry
Method
• Firstly, in a large mixing bowl take 2 cups of chopped methi and chopped coriander leaves.
• Also add 1 cup of besan.
• Additionally add 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, 1 tsp sesame seeds, roasted crushed peanuts, salt and 1 tsp lemon juice.
• Combine well making sure all the spices are mixed well.
• Squeeze and mix making sure the coriander leaves are squeezed well, further add water as required and begin to knead.
• Knead to soft dough.
• Shape the dough to cylindrical shape greasing hand with oil.
• Steam the dough for 15-20 minutes.
• Cool the dough completely and cut them into thick slices. Any shape as desired would do.
• Further, deep fry or shallow fry in hot oil.
• Stir occasionally till the wadi turns crisp and golden brown.
12. Finally, serve kothimbir vadi garnished with coriander leaves along with cutting chai. Can also be eaten just steamed which is equally delicious.
13. Bon appetit.
Chicken Kheema stuffed Sabudana Wada- A delicious twist with a humble classic tea time snack
Prep Time – 30 mins, Cooking time – 10 mins, Servings - 3
Ingredients
• 250 grams chicken mince
• 1 /4th cup coriander leaves (finely chopped)
• 2 cups soaked Sabudana (3-4 hours soaking )
• 1 tsp ginger-garlic paste
• 100 grams chopped onion (finely chopped)
• 1 medium boiled potato
• ½ tsp kashmiri red chilli powder
• ½ tsp turmeric
• 1 green chilli (finely chopped)
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1tsp chopped curry leaves
• 1/4th cup crushed roasted peanuts
• 1 tsp garam masala powder
• salt to taste
• Oil for deep frying
Method
• Heat oil in a pan. Add chopped onion, saute for a while until light brown. Add the ginger garlic paste, saute for a bit
• Add the chicken mince, add some salt. This will help in letting out the water fast from the mince. Cook for a while.
• Add turmeric, chili powder, coriander, cumin and garam masala powder. Saute and cook until the chicken mince is thoroughly cooked. Should take around 12 mins roughly. Do not add any water to the mixture, as it needs to be dry for stuffing.
• Add the final seasoning, chopped coriander, and mix well. Off the flame and cool down the mixture completely.
• Meanwhile in a bowl, put the soaked Sabudana. Add chopped green chilies, curry leaves, chopped coriander, boiled potato, roasted crushed peanuts, salt and mix well till the mixture is blended.
• Now for the wada. Take some Sabudana mixture in the hand, flatten it, stuff a good amount of the chicken mixture and encase it. Repeat the process for the other wadas too. Suggest to oil the hand a bit before every wada, which avoids sticking.
• Heat oil in a kadhai. Deep fry the wadas until golden brown and crispy. Add few wadas at a time depending on the size of the kadhai, as Sabudana has a tendency to stick to each other.
• Serve hot with sweet curd and mint chutney
