Instant Dahi Vada Instant curd (yogurt) Vada / Vada sabzi Papad ki Sabzi bonus recipe

Ingredients

• ½ cup Semolina (soak for 20 min), semolina
• 10-12 Urad dal papad (soak for 15-20 min)
• A pinch of cumin seeds
• A pinch of Fennel seeds
• Salt to taste
• A pinch of asafoetida, asafoetida
• 2 Green chillies, chopped
• 1 inch Ginger, finely chopped
• 1 tbsp Coriander leaves, finely chopped
• Oil for frying
• 100 g Paneer
• 2 tbsp Curd, beaten, curd (yogurt)
• 2 tbsp Prepared Vada Mixture
• 1 tbsp Semolina, Semolina
• 1 ¼ cup Water
• Salt to taste
• A pinch of asafoetida, asafoetida
• A pinch of degi red chili powder
• 2 tsp Tamarind chutney
• Curd, beaten and seasoned, curd (yogurt)
• Tamarind chutney
• Roasted cumin powder, roasted cumin powder
• Salt to taste
• Green chutney
• Degi red chili powder, Degi red chili powder
• Pomegranate seeds
• Sev
• Coriander sprig, coriander leaves
• ⅓ cup Curd, beaten, curd (yogurt)
• Salt to taste
• A pinch of asafoetida, asafoetida
• A pinch of turmeric powder
• A pinch of degi red chili powder
• ½ tsp Coriander powder
• 1 tbsp Ghee
• ¼ tsp Coriander seeds
• 5-6 no Fenugreek seeds
• ¼ tsp Cumin seeds
• Prepared curd mixture
• ¼ cup Water
• ¼ tsp Sugar
• Fried Vadi
• 1 Green chillies, cut into half
• 1 tsp Coriander leaves, chopped
• Coriander sprig, coriander leaves

Steps

1. In a bowl, soak semolina for 20 minutes and soak urad dal papad for 15-20 minutes and mix it well.
2. Now, in the same batter add cumin seeds, fennel seeds, salt to taste, asafoetida and mix everything well.
3. Add green chili, ginger, coriander leaves and mix well.
4. Keep it aside for further use.
5. Now, add prepared paneer batter into it and mix everything well.
6. In a bowl, add paneer, curd, prepared dahi vada mixture, semolina and mix well.
7. Transfer into a grinder jar and make a smooth batter.
8. Keep it aside for further use. Now, add semolina to it and rest for 5-6 minutes.
9. In kadhai, add oil once it gets hot, wet your hands and drop batter into hot oil.
10. Fry until it has a nice crispy texture and golden brown in color.
11. Now, take spoonful batter and make quenelle type shaped and drop into hot oil, fry until nice golden brown in color.
12. Transfer it into a plate, and cut into half and refry them in hot oil.
13. Keep it aside on a adsorben paper for further use.
14. Now, add a spoonful of paneer batter one by one in the hot oil and fry until golden brown in color.
15. Transfer it to an observant paper and keep it aside for further use.
16. In a bowl, add water, salt to taste, pinch of asafoetida, red chili powder and tamarind chutney and mix everything properly.
17. Now, add prepared fried dahi vada in it and soaked it for 10-12 minutes.
18. Keep it aside for further use.
19. In a bowl, add beaten curd, salt to taste, asafoetida, turmeric powder, red chili powder, coriander powder and mix everything well.
20. Keep it aside for further use.
21. In a shallow pan, add ghee once hot, add coriander seeds, fenugreek seeds, cumin seeds, fennel seeds and let it splutter.
22. Now, add the prepared curd mixture and stir continuously and saute the gravy.
23. Add water as required, pinch of sugar and give it a quick boil.
24. Now, add prepared fried vadi and toss well on high flame, once the vadi gets soaked in the gravy then add coriander leaves, green chili and tossed well.
25. Transfer it to a serving dish, garnish it with coriander sprig and serve hot.
26. In a small serving plate, place prepared soaked vada, top it up with curd, tamarind chutney, roasted cumin powder, salt to taste, green chutney, sprinkle some red chili powder.
27. Garnish with pomegranate, sev and coriander sprig.
28. Serve cold.