Double Vada Delight

Double Vada Delight

Servings

3-4

Prep Time

30 minutes

Cook Time

15 minutes

Cuisine

South Indian

Category

Snacks

These recipes are crafted to cook together in the Ninja Foodi Dual Zone – Cook Together, Serve Together. Enjoy a crispy duo of spicy mirchi vada and crunchy chana dal vada.

Ingredients

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    • Overnight soaked chana dal - 150-170gm (100g - raw)

    • Ginger grated - 5gm/1 tsp

    • Green chilli (finely chopped) - 10g/ 1-2pc medium size

    • Jeera seed - 5gm

    • Curry leaves - 2 string / 5gm

    • Coriander leaves - 10gm

    • Hing - a pinch

    • Salt to taste

    • Oil for spray/brush

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    • FOR POTATO STUFFING:

    • Boiled potatoes - 250gm/4 medium

    • Green chilli 1 pc

    • Coriander leaves 1tbsp

    • Fennel seeds ½tsp

    • Coriander powder ½ tsp

    • Dry mango powder/aamchur ½tsp

    • Cumin powder ¼tsp

    • Cumin ¼tsp

    • Red chilli powder ¼tsp

    • Hing a pinch

    • Salt to taste

    • FOR BATTER

    • Besan 80gm

    • Rice flour 20gm

    • Hing - a pinch

    • Red chilli powder ¼tsp

    • Baking soda- 1 pinch

    • salt to taste

    • Oil - 20ml

    • Water - as required to make thick batter (not your usual batter as this is going to use in airfry)

    • OTHERS INGREDIENTS

    • Bhavnagri chillies 150-200gm/ 5-6pc

    Directions

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      1. Drain off the water completely, transfer this into grinder jar.

      2. Add all other ingredients together (apart from curry leaves and coriander leaves).

      3. Grind to a coarse paste without adding any water.

      4. Transfer this mixture into bowl, mix it well with finely chopped coriander leaves and curry leaves.

      5. Now take a small portion of paste, give it shape of vada, assemble these on-air fryer basket-1.

      6. Spray/brush oil over it. Insert the basket into unit.

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      1. Preparation:

      2. Rinse the bhavnagari chilies very well with water. Then pat dry with a clean kitchen towel. Remove the chili crowns. You can keep the crowns if you prefer.

      3. With a knife slit each chili from one side. Slit from the top side and keep about 0.5 to 1 cm space at the bottom before the slit. Remove the seeds and pith with a small spoon.

      4. Making potato stuffing:

      5. Steam or boil potatoes in a pressure cooker or steamer until they are cooked very well and fork tender. Add water as needed to cook the potatoes.

      6. When the potatoes are still warm, peel and mash them.

      7. Add chopped green chilies and coriander leaves.

      8. Next add the crushed fennel seeds (or fennel powder), coriander powder, dry mango powder, cumin powder red chili powder. Mix very well.

      9. Making mirchi vada:

      10. Now stuff the potato mixture evenly in the green chilies.

      11. Stuff all green chilies one by one and set them aside.

      12. In a bowl mix all ingredients mentioned in “for batter” section. Add ½ cup water to make a thick batter (as it is going to use in air fry).

      13. Remember to add water as required. The addition of water depends on the texture and quality of gram flour.

      14. Assembling on basket:

      15. Dip each of mirchi into batter and start assembling on basket separately. Insert the basket in the unit.

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      1. Press the button 1, select “air fry” function at 180°C for 15min. Press on button “match” & press start.
       
       

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