Spicy Pani Pakora Recipe
Giving the taste of vada with hot water, today we are going to make pani vada. It is very easy to make them and they are ready in a jiffy. The puffed vadas are very tasty with the spicy water of golgappa. These are made in very less time and you can serve them after the festival to the guests and family members. Make these after this Holi festival and enjoy its taste with your family.
Ingredients for Pani Vada
Black Gram (Split) - ½ cup (100 grams)
Green Gram (Split) - ½ cup (100 grams)
Green Chilli - 2
Ginger - 1 inch, chopped
Salt - ¾ tsp
For Spicy Pani
Green Chilli - 2
Ginger - 1 inch, chopped
Coriander Leaves - ½ cup, chopped
Mint Leaves - ⅓ cup
Black Salt - 1.5 tsp
Cumin Powder - 1.5 tsp
Black Pepper - ½ tsp, crushed
Red Chilli - ½ tsp
Asafoetida - ¼ tsp
Salt - ½ tsp
Lemon - 2, Medium
Coriander Leaves - 2-3 tbsp, finely chopped
Mint Leaves - 1 tbsp, finely chopped
Process of making the Batter
Wash ½ cup of urad dal and ½ cup of moong dal thoroughly and soak them in water for 2 hours and remove the water. Now put both the lentils, 2 green chilies, 1 inch chopped ginger, ¾ tsp of salt and 1.5 tbsp of water in the mixer jar. Grind them coarsely and take them out in a bowl.
Now beat the batter continuously for 5-6 minutes with the help of a spoon. After the time is up, put it in the water and see that it will float. In this way the batter for the vada will be ready, cover it and keep it.
Process of making Masala Water for Vada
In a mixer jar take 2 green chilies, 1 inch ginger, ½ cup of coriander leaves, ⅓ cup of mint, 1.5 tsp of black salt, 1.5 tsp of roasted cumin, ½ tsp of crushed black pepper, ½ tsp of red chilli, ¼ tsp of asafoetida, ½ tsp of salt and 2-3 tbsp of water.
Grind them finely and take them out in a big bowl. Now add 1 litre of water to it and mix it well. Then add the juice of 2 lemons, 2-3 tbsp of finely chopped green coriander and 1 tbsp of finely chopped mint. Mix them well and the masala water for vadas will be ready.
Process of frying the Vada
Heat the oil, it should be medium-high hot and the flame should be medium-high. Wet your hand with water and lift some batter and put it in the hot oil making rounds. Fry them over and over till they become light golden brown. After frying, take them out and fry the rest in the same way.
After frying the vadas one turn, put them in the masala water, fry the rest and put them in the water. Cover them well and keep them for half an hour, as well as stir them a couple of times in between. When the time is up, serve it in a plate or bowl and enjoy their taste.
Suggestions
After grinding the pulse coarsely, beat it for 5-6 minutes.
You can keep them in the fridge and eat them for 3 days.
The oil should be heated to medium-high and the flame should be medium-high.
If dry vadas are left then they can be served as dahi vada.
Tags
- Snacks Recipes
- Recipe for Kids
- Pakora Recipe
- quick recipe
- Festive Special
- Easy Recipe
- Pani Pakora
- Pani Vada
- Masala Pani
Categories
- Special Recipes
- Snacks Recipes
- Recipe for Kids
- Indian Regional Recipes
- School Tiffin Recipe
- Pakora Recipe
- Featured
- Festival recipes
- Holi recipes
- Indian Festival Recipe