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These crunchy and heavenly delicious vada/donuts or vrat ki tikki are melts in your mouth. Very hard to resist for anyone, simply satisfy one's soul.
The soft and fluffyĀ potatoes lends pure heartiness where peanuts and sesame seeds provides occasional crunchiness, while theseĀ soft and fluffy donuts been fried in a hot oil, and it's aroma makes the family members dribble impatiently.
I assure you that these farari donuts will give you as much pleasure as a driving experience ofĀ a ferrari!
š Recipe
Vrat Ki Tikki (Rajgira Vada)
These crunchy and heavenly delicious vada/donuts or vrat ki tikki are melts in your mouth.
Ingredients
- 200 grams rajgira flour amaranth flour
- 3 medium potatoes boiled, peeled, and mashed
- 2 tablespoons soaked sabudana sago pearls
- 2 tablespoons peanuts roasted and lightly crushed
- 4 tablespoons sesame seeds
- 3 tablespoons fried ratalu or suran pink yam or elephant foot yam pieces, optional
- 1 tablespoon plain yogurt
- 1 tablespoon sugar
- 2 tablespoons green chilli and ginger crushed
- 2 tablespoons freshly chopped coriander
- lemon juice or amchoor powder
- sea salt to taste
- oil for deep frying
Instructions
- In a large bowl, combine all the ingredients except the oil.
- Mix well to form a soft, pliable dough.
- Heat oil in a kadai over medium heat.
- Take a golf ball-sized portion of the mixture and roll it into a ball. Set aside.
- Lightly wet your palms, take one ball, and gently flatten it. Make a small hole in the centre using your thumb to shape it like a donut.
- Roll the shaped vada in sesame seeds and carefully slide it into the hot oil.
- Fry until the vadas turn golden brown, then remove them gently using a slotted spoon.
- Repeat the process with the remaining mixture.
Nutrition
Calories: 82kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
These rajgira vadas always feel like such a treat on fasting days, especially when they come out crisp on the outside and soft inside just like this. This is one of those recipes I keep coming back to every Navratri season.
Anonymous says
HigŅ»ly energetic post, I enjoyed that a lot. Wiā ¼l there
be a part 2?
jcookingodyssey says
Manasi
I am afraid , this vadas only tastes great fried.
manasi_niranjan says
Looks awsome... Can they be baked by any chance š i am not that great at frying hence asked.
thanks,
Hasna says
New one fr me Jagruti...luvd the clicks too..i had the same doubt as Nayna asked..it gt cleared š
Shobha says
They look awesome and so are the clicks .. will make them in India when I visit next.
Simplyfood says
Very interesting recipe , you say fried ratalu so do you deep fry and them add to mixture??? Can it be added just boiled and mashed??
jcookingodyssey says
interesting q Nayna...no you have to fry ratalu because boiled one gets too much slimy and batter goes very sticky, however you can omit ratalu if you want.
Home Cooked food says
Yummy crispy vada.