Gujarat na daal Vada became famous from the Dal vada street vendors outside the Gujarat College in Ahmedabad city of Gujarat state.
Mostly every collegian passes their free time at those vada stall and snacking on those irresistible vadas. If you are passing by from there, the frying vada smells tempts you to buy those vadas, just wrapped in old newspaper.
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Gujarat Na Daal Vada
ingredients:
instructions:
You will need:- Bhathure
- 2 cup Plain flour
- 1/4 cup semolina(fine)
- 1 tsp fast action dry yeast
- 1 tsp each salt and sugar
- 1tsp ghee or oil
- Oil for deep frying
- 1/2 cup warm milk
Method:- Sieve the plain flour, add ghee, semolina, milk, yeast, and knead to a smooth dough with little warm water. Cover with a muslin cloth and keep aside for more than 3-4 hours. This ferments the dough.
You will need:- Potato stuffing
- 2 large potatoes boiled, peeled and mashed
- 2 tsp green chillies and ginger crushed
- salt to taste
- 1 tsp sugar
- 1 tsp lemon juice
- handful chopped coriander
- 1 tbsp oil
- 1/2 tsp mustard seeds
- pinch of hing ( asafoetida )
- 1/4 tsp ground turmeric
- 1/2 tsp red chilli powder
Method:-
Heat oil in a non stick pan, add mustard seeds. When they splutter add hing and chilies and ginger. Fry for few seconds, add ground turmeric, chilli powder and salt. Now add mashed potatoes, mix well. Add sugar, lemon juice and coriander. Mix well and cook for 1-2 minutes. Turn the heat off. Leave the mixture aside to cool. After cooled down, make small balls from the potato mixture.
Make small balls from the dough, roll into thick puri (small circles). Place a one potato ball stuffing in it.
Meanwhile, put oil in a kadai ( wok ) to heat on medium heat. Wrap up the thick puri and close the dough from all sides. You’ll have round dough ball once more.
Gently press the stuffed ball and place it on the rolling board. Roll it a bit thick with the rolling pin. ( I needed dry flour to roll the ball, as it was slightly sticking on the rolling board ). Oil must be hot now, slide the rolled bhathura into hot oil. Press bhathura slightly with perforated spoon ( jaro) to make fluffy bhathura. Fry till both side very light golden brown. Remove it from the oil with the help of perforated spoon.
Serve hot with choley or any chutney and yogurt. I had mine with fried green chillies to accelerate the taste.
