चुकंदर का वड़ा | Beetroot Vada | Sanjeev Kapoor Khazana

A perfect snack for your tea-time, Beetroot vada. It is crisp, loaded with goodness of beetroot and lots of taste.

BEETROOT VADA

Ingredients

¾ cup grated beetroot
1½ cups Bengal gram (chana dal), soaked with 6-8 dried red chillies for 5-6 hours and drained
10-12 curry leaves, shredded
1 tsp crushed black peppercorns
1 tsp fennel (saunf) powder
1 tbsp finely chopped ginger
2 tbsps chopped fresh coriander leaves
1 medium onion, finely chopped
Salt to taste
¼ cup rice flour
Oil for deep frying
Filter coffee to serve

Method

1. Put the soaked Bengal gram and soaked dried red chillies in a mixer jar. Grind to a coarse paste.
2. Transfer the paste into a large bowl. Add curry leaves, fennel powder, ginger, coriander leaves, onion, grated beetroot and salt and mix till well combined.
3. Add rice flour and mix.
4. To make vada, take small portions of the mixture and shape it into a ball. Flatten it lightly.
5. Heat sufficient oil in a kadai. Gently slide in a few vadas at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
6. Arrange the vadas on a serving plate and serve hot with filter coffee.

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