Vade
by Tarla Dalal
Vade are traditional Maharashtrian version of the deep fried puris. The authentic recipe calls for a lot of pre-preparation in terms of making the flour for the vadas at home. I have used the readymade rice flour for a quick and delicious version.
Vade recipe - How to make Vade
Preparation Time: Cooking Time: Total Time:
Makes 6 vades.
2 cups rice flour (chawal ka atta)
1 cup whole wheat flour (gehun ka atta)
salt to taste
Other ingredients
oil for deep-frying
Method
- Main Procedure
- Mix together all the ingredients and using enough hot water knead into a soft dough.
- Cover and keep aside for 15 to 20 minutes.
- Divide the dough into 6 equal portions and roll out each portion, on a greased sheet of plastic, into a 50 mm. (2") diameter round.
- Deep fry in hot oil until golden brown in colour.
- Serve immediately.
Nutrient values per serving
| Energy | 285 cal |
| Protein | 5.3 g |
| Carbohydrates | 52 g |
| Fiber | 3.7 g |
| Fat | 6 g |
| Cholesterol | 0 mg |
| Vitamin A | 45.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 2.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 9.6 mcg |
| Calcium | 14.9 mg |
| Iron | 1.2 mg |
| Magnesium | 44.5 mg |
| Phosphorus | 121.3 mg |
| Sodium | 4.3 mg |
| Potassium | 102.7 mg |
| Zinc | 0.8 mg |
Outbrain
A crispy authentic maharastrian vade, the taste of fenugreek is so good. I added grated onions in the dough, the flavor is very nice. This recipe is just superb ...