Navratri Recipe: Aloo Singhade Ke Dahi Vade
Ingredients
8 tbsp sweet yoghurt
1 tsp cardamom
¾ tsp coarsely ground black cardamom and black peppercorns
To taste Sea Salt
Frying Oil
For Vada’s Base:
4 boiled potatoes
¾ tsp green cardamom
2 tsp coarsely ground black cardamom and black peppercorns
4 tsp water caltrop flour
Sea salt
For Garnish:
Mint leaves
Coarsely ground black cardamom and black peppercorns
Cardamom
Method:
Firstly, mash the potatoes, green cardamom, coarsely ground black cardamom and black peppercorns in a bowl.
Now, mix the water and caltrop flour in it to make vada’s.
Next, deep fry the vada’s.
Meanwhile, mix the sweet yoghurt, cardamom, coarsely griound black cardamom and black peppercorns along with the sea salt in another bowl.
Coat the fried vada’s with the prepared yoghurt mixture.
Garnish the vadas with mint leaves, coarsely ground black cardamom and black peppercorns along with cardamoms.
8 tbsp sweet yoghurt
1 tsp cardamom
¾ tsp coarsely ground black cardamom and black peppercorns
To taste Sea Salt
Frying Oil
For Vada’s Base:
4 boiled potatoes
¾ tsp green cardamom
2 tsp coarsely ground black cardamom and black peppercorns
4 tsp water caltrop flour
Sea salt
For Garnish:
Mint leaves
Coarsely ground black cardamom and black peppercorns
Cardamom
Method:
Firstly, mash the potatoes, green cardamom, coarsely ground black cardamom and black peppercorns in a bowl.
Now, mix the water and caltrop flour in it to make vada’s.
Next, deep fry the vada’s.
Meanwhile, mix the sweet yoghurt, cardamom, coarsely griound black cardamom and black peppercorns along with the sea salt in another bowl.
Coat the fried vada’s with the prepared yoghurt mixture.
Garnish the vadas with mint leaves, coarsely ground black cardamom and black peppercorns along with cardamoms.
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