Hey guys! This recipes resembles the famous street food of Maharashtra i.e. Batata Vada with the only difference being this is the Jain version but equally tasty and yummy. Try out this recipe and have the vadas hot, just out of the oil from frying with a cup of tea or coffee on a rainy day. So lets get cooking…
Ingredients:
For stuffing:
Raw banana – 5
Ginger paste – 2 tsp
Green chilly paste – 3 chillies (use chillies as per your level of spiciness)
Garam Masala powder (without onion garlic powder) – 1 tbsp
Sugar powder – 2 tsp
Lemon juice – 2 tsp
Coriander leaves (finely chopped) – 1/4 cup
Turmeric/Haldi powder – 1/2 tsp
Kashmiri red chilly powder – 1 tsp
Salt as per taste
For tempering:
Oil – 1 tbsp
Jeera/Cumin Seeds – 1 tsp
Rai/Mustard Seeds – 1 tsp
Curry leaves ( chopped) – a few
Asafoetida/hing – 1/4 tsp
For batter:
Besan/Gram flour – 1 and 1/2 cups
Rawa – 1/4 cup
Salt as per taste
Haldi/Turmeric powder – 1/2 tsp
Red chilly powder – 1/2 tsp
Cooking soda – 1/4 tsp
Water – 1 and 1/2 cups
For the sukha chutney:
Mamari/Besan bhajis (explained in method) – 1 cup
Salt as per taste
Red chilly powder – 1 tbsp
Roasted peanuts powder – 1/4 cup
Others:
Oil for deep frying
Method:
1) For stuffing:
First boil the raw bananas in pressure cooker. Peel them and mash them immediately while hot or else they become hard and will be difficult to mash. Now add all the ingredients for stuffing and mix it all together. Now keep the oil for tempering to become warm. Once warm add the cumin seeds, mustard seeds, curry leaves and hing and let it all crackle. Add this tempering to the stuffing and mix it all well. Keep aside.
2) For batter:
Mix all the ingredients and form a semi flowy batter. Not too loose or else it will not coat the stuffing.
3) Keep the oil that is to be used for frying for becoming hot. Once hot dip a fork or your fingers in this batter and drop little balls of this batter in the hot oil. This plain batter balls are called mamari. Use this to make the sukha chutney.
4) From the stuffing make balls of desired sixe. Dip these balls in the batter and deep fry then till golden brown from the outside.
5) For the chutney in a grinder add all the ingredients together and grind it to a coarse powder.
6) Serve the vadas hot.
‘This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by BakezbyDaizy.‘
Cooking with Shail 
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