WADA

 

WADA

 

 

It is traditional amongst us Guajarati’s to make vadas on Narak Chaturdasi (Kali Chaudas). Not certain how this tradition was started but it is apparently something to ward off negativity from the household.

In our home, we don’t follow this ritual as mostly we are stuffing ourselves with other delicious delicacies at the home of one of my nephews or friends and we also  believe a clear conscience and good thoughts promote positivity;  not throwing vadas at a junction (waste of good food that could feed someone).

Vada for the Vithlani’s are not associated with negativity. They are a delicious morsels to dip into kadak masala chai, or a snack eaten with lasan ni chutney and dahi but I thought I’d still share my recipe for Vada with you all in case anyone follows the Kali Chaudas vada making tradition.

 

1 cup wada mix ( same as dhokra mix)

1 1/2 tea spoons  salt

3/4 turmeric powder

1/2 cup yogurt

1/2 teaspoon  garlic paste

1 teaspoon chili paste

cilantro

2 tablespoon wheat flower  + 1 tablespoons oil. ( Mix together)

oil for deep frying.

 

The mixture of the rice/lentil flour (readily available in most Indian stores) is mixed with sharp tangy yoghurt and left to marinate overnight.  Spices, garlic cilantro, chill paste and a tablespoon of oil are added to this firm paste and blended with a spoon or by hand (the texture is rather dough like).

The technique is unusual, as the mixture has to be divided in to about 40mm balls then patted and slightly flattened into discs on a damp tea towel.

Once the discs are flattened, they are deep fried until they reach a beautiful deep golden hue.  The deep frying process would also allow the wada to puff up, creating an air pocket which will then help keep these scrumptious snacks soft when cooled.

Why don’t you give these a try but make sure you have a cup of masala chai ready for when bite into these delectable little wada.

 

 

 

Happy cooking folks 🙂