Vade

"Vade" is a type of deep-fried, savory bread or flatbread. Unlike some other "vadas" which are like fritters made from a ground lentil or rice batter (like Medu Vada), these "Vade" are more fluffy, slightly dense puri or roti.

They are famously paired with spicy curries and I paired mine with some egg (the eggs sourced from an ethical farm) curry. It also goes well with Konkani chicken curry (recipe saved for another day).

Ingredients:

• 1 cup Rice Flour

• 1/2 cup Wheat Flour

• 1/4 cup Besan (Chickpea Flour) (Note: Contributes to the unique taste and texture).

• 1/4 teaspoon turmeric powder

• 1/2 teaspoon red chilli powder

• 1/2 teaspoon cumin powder (Jeera powder)

• 1/4 teaspoon Asafoetida (Hing)

• Salt to taste

• Warm Water (approximately 1.5 - 2 cups, as needed for kneading)

• Oil for deep frying

  
  

Instructions:

1. In a large mixing bowl, combine all the flours. Add the spices and salt. Mix well.

2. Prepare the dough:

   • Gradually add warm water to the flour mixture. It is important to add water a little at a time to achieve the correct consistency.

   • Knead the mixture thoroughly for about 5-7 minutes. You want to form a soft, smooth, and pliable dough, similar to a regular chapati dough but perhaps a bit softer.

3. Shape the Vades:

   • Divide the dough into equal small balls.

   • Lightly grease a clean plate with a little oil. This prevents the dough from sticking.

   • Take one dough ball and place it on the greased surface.

   • Gently flatten it with your fingers or the base of a small, greased bowl into a thick, round dish. Do not make them too thin; they need to be slightly thick to puff up properly.

     
     

4. Deep Fry the Vades:

   • Heat oil for deep frying in a pan over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it; it should sizzle immediately and rise to the surface.

   • Fry one or two Vades at a time (depending on the size of the pan!).

   • As the Vade fries, gently press it down with the back of the spoon used to fry the Vade.

   • Fry until the Vade turns golden brown and is puffed up on both sides. This usually takes about 1-2 minutes per side.

   • Remove the fried Vades and place them on a paper towel-lined plate to drain any excess oil.

5. Serve the Vade nice and hot with your choice of curry.