ACK 8.14: Gajar vada
Gajar vada
Spiced carrot croquettes
This savory will impress anyone. Be sure the mixture is thick enough not to fall apart when deep-fried. Add more chick-pea flour if necessary, until it holds together.
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Preparation and cooking time: 25 min
4 or 5 medium-sized carrots, washed and scraped
1 cup (100 g) chick-pea flour 2 tablespoon walnuts or hazelnuts, coarsely chopped 1 tablespoon grated fresh coconut 1 tablespoon chopped fresh coriander or parsley leaves 2 fresh chillies, seeded and chopped 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon baking powder ghee or vegetable oil for deep-frying Grate the carrots on the fine holes of a metal grater until you have about 2 cups (250 g) of grated carrots. Put the grated carrots and all the other ingredients in a large bowl. Mix with just enough water to make a paste thick enough to hold together when deep-fried.
Heat the ghee or vegetable oil in a karhai, wok, or saucepan over medium heat. Pick up a lump of batter with a tablespoon. Use your finger to push the lump into the hot ghee or oil. (You can also use a small ice cream scoop to flick the batter into the ghee). Do this until you have 8-10 vadas cooking at the same time. Adjust the heat and turn the vadas often so that they become nicely browned on all sides in 4 or 5 minutes. Remove with a slotted spoon. Drain in a strainer or colander.
Serve gajar vadas hot or at room temperature with a wet vegetable, a raita, or plain yogurt.
Link to this page: https://prabhupadabooks.com/hkb/ack-recipes/8/ack-8-14-gajar-vada
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