Rajma Vada with Chinese Twists
by Surekha Parekh
This recipe has been viewed 8099 times
We make Dal Vadas regularly at home. One day I planned to make Rajma vadas, and it turned out to be a very tasty and healthy food for my family. I gave it a Chinese twist and everyone just loved my new innovation.
Method- Soak the rajma for 5 hours. and chana dal for 4 hours. Drain and blend in a mixer into a smooth paste.
- Transfer the rajma and chana dal mixture into a deep bowl. Add the green chillies, ginger,onion, coriander, red chilli powder, garam masala, 1 tbsp of oil and salt. Mix well.
- Divide the vada mixture into equal portions and shape each portion into flat vadas.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
For the gravy sauce- Heat 1 tbsp oil in a kadai and saute garlic and onions. Add green garlic, cabbage, carrot, capsicum and sauté high flame for one minute.
- Add soya sauce, chilli sauce and tomato ketchup and cook on a high flame for two minutes.
- Add salt, sugar and mix well and cook on a high flame for 30 seconds.
How to proceed- Just before serving add the rajma vadas to the hot gravy and serve immediately in the noodle baskets garnished with spring onion greens.
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Nutrient values (Abbrv) per serving
Energy | 242 cal |
Protein | 12.9 g |
Carbohydrates | 36.6 g |
Fiber | 5.4 g |
Fat | 5 g |
Cholesterol | 0 mg |
Sodium | 130.3 mg |
This recipe was contributed by Surekha Parekh on 16 Apr 2016
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