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Written By: Editorial Team | Updated : February 7, 2019 9:52 AM IST
Try this delicious mirchi wada
Who doesn't love eating delicious food from food carts on the streets? Piping hot wadas are some of the beloved snacks Indians love indulging in. But many of us avopid it because or questionable hygiene at these food carts or also because of the quality of ingredients, mainly the oil, that's used. What's also worrisome is the fact that many of these vendors reheat the oil in their tawas to deep fry these delicious goodies. Deep fried food in itself is not a taboo provided you don't indulge in it often and that you don't eat a lot of it. You must also ensure that you immediately consume freshly fried food. Celeb nutritionist Rujuta Diwekar says that deep frying in essential fats like those in ghee or groundnut oil, etc, reduces the glycemic index of the food item and also helps absorb fat-soluble vitamins like A, E, D and K. So, not only are the blood sugars regulated, the immune system gets a boost. Just make sure that you use only that much oil that s needed for your deep frying. Cook on a slow flame. Use an iron kadhai of an appropriate size. Make sure that the oil doesn t reach its smoking point. Use oil according to your heritage, not refined vegetable oils. Try these recipes by Executive Chef, Avinash Kumar, Novotel Imagica Khopoli.
Mirchi Wada
Ingredients
Oil 200 ml
Bharwan chilli 3 no
Fennel seeds crushed 1 gm
Asafoetida 2 gm
Coriander Powder 1 gm
Chilli powder 2 gm
Dry mango powder 2 gm
Green chilli chopped 2 gm
Fresh Coriander 2 gm
Turmeric 2 gm
Potatoes boiled 80 gm
Salt to taste
Gram flour Batter
Gram flour 100 gm
Rice flour 30 gm
Turmeric 2gm
Deggi chilli powder 2gm
Baking soda 1 gm
Procedure
First, mash the boiled potato and cook it add powder masalas and asafoetida. Slit the Bharwan chilli, de-seed it, fill this with the ready mashed potatoes masala, and set aside.
Make the batter of gram flour by mixing all the ingredients to a desired consistency.
Dip the filled bharwan chilli and dip it in the gram flour batter and deep fry it until golden brown in colour.
Serve hot with mint chutney and saunth chutney.
Wada Pav
Wada Pav
Ingredients
Potato Mixture:-
Oil 20 ml
Mustard seeds 1 gm
Asafoetida 2 gm
Curry leaves 1 gm
Ginger crushed 2 gm
Garlic crushed 2 gm
Green chilli chopped 2 gm
Fresh Coriander 2 gm
Turmeric 2 gm
Potatoes boiled 80 gm
Salt to taste
Lemon juice 1 No
Batter
Gram flour
Rice flour
Turmeric
Deggi chilli powder
Hing
Baking soda
Water
Oil for deep frying
Other ingredients
Pav 2 No
Green chilli 2 No
Mint chutney 30 gm
Dry garlic chutney 20 gm
Procedure
First, mash the boiled potato, cook it with tempered mustards, curry leaves, add powder masalas, and keep this cooked mixture aside.
Make the batter of besan by mixing all the ingredients to the desired consistency. Now make individuals ball of cooked potato mixture, flattened a bit, and dip it in the batter and deep-fry it until golden brown.
Now slit the pav and spread 1 tsp green chutney, tsp tamarind chutney and tsp dry garlic chutney.
Place the prepared wada in centre of the pav and fried chilli and serve immediately.
