Makai Na Khatta Vada
Makai na khatta vada-Fried corn bread -specialty from the state of Gujarat
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Corn Meal/ Makki ka aata
- 1/2 cup Corn Kernel/ Makki ka dana (crushed)
- 2 tbsp Whole corn Kernels
- 2 Green Chilies (chopped)
- 1 tsp Ginger/ Adrak
- 1 tsp Cumin seeds/ Jeera
- 1/4 tsp Asafoetida/ Hing
- Pinch Turmeric/ Haldi
- 1 cup Yogurt/ dahi
- To taste Salt
Instructions
- 1
Grind together green chilies,ginger and 1/2 cup fresh corn kernals and make a paste.
- 2
Take corn meal/makki ka atta in a wide bowl and add the ground corn paste in it.
- 3
Now add fresh whole corn kernels,cumin seeds,asafoetida and salt and mix well.
- 4
Add curd and make a medium soft dough.(no need to add water,can use some more curd if needed)
- 5
Take a thick polythene sheet and apply some oil on it. Place a small ball from the dough and press it with your palm or with another piece of polythene to make a round medium thick vada/disc.
- 6
Heat enough oil in a deep pan or kadhai.
- 7
Add the vada in hot oil and deep fry on medium hot oil till crisp and golden in colour.
- 8
You can also half fry the vada first and then refry them when you want to serve.(pic is of half fried vadas,I refried them again)
- 9
Serve hot with potato curry,fried green chilies and coriander chutney.