Garlic - 2 cloves
Garam masala powder - 1/4 tsp
Bread Crumbs - as needed for binding. Alternatively, use maida/all-purpose flour.
Oil - to fry
Salt - to taste
- Using your knife, scrape the kernels off the corn. Just hold the corn vertically with one hand and run your knife through it with the other. Keep aside.
- In a mixie/blender, add the dalia, green chillies, cilantro, ginger, garlic, garam masala powder, and jeera and pulse till a dry coarse mixture is formed. DO NOT ADD WATER during this.
- While still retaining the mixture in the mixie, add the scraed corn also to it and pulse again till its all well combined but the mixture is still slightly coarse.
- Remove from the mixie into a bowl ( it might be little wet at this point). Add salt and bread crumbs/all purpose flour accordingly so that the mixture holds and you are able to hold shape.
- Now, take a small ball of mixture, flatten it with the palm of your hand and place on hot tawa. Drizzle oil all around and on top of it. When one side is browned, turn and fry till done on other side too.
- Serve hot with chutney or ketchup.
Note: Deep frying gives them get a better color, but I made the shallow fry ones so that little less oil. So you can use the same mixture and make slightly thick and oval shape patties or balls and deep fry them till they turn golden brown in color.
I found bread crumbs give a better taste than flour, so I prefer bread crumbs.
Even though these vadas here don't look as good as the deep-fried version, they were very good in taste. So do try them :)..
This is my contribution to Mansi Desai's Monthly Mingle event - Appetizers, originated by Meeta of What's for lunch, honey.
Also, a big hug and heartfelt thank-you to dear Meera and Purnima for passing me the Good Chat Award. Its a really cute award I think. I'm honored to be in your circle of Chat friends :). Thank-You once again..Print this recipe