Instant Dahi Vada झटपट दही वड़ा / वड़े की सब्ज़ी Papad ki Sabzi bonus recipe

For Batter

• In a bowl, soak semolina for 20 minutes and soak urad dal papad for 15-20 minutes and mix it well.
• Now, in the same batter add cumin seeds, fennel seeds, salt to taste, asafoetida and mix everything well.
• Add green chili, ginger, coriander leaves and mix well.
• Keep it aside for further use.
• Now, add prepared paneer batter into it and mix everything well.

For Paneer Batter

• In a bowl, add paneer, curd, prepared dahi vada mixture, semolina and mix well.
• Transfer into a grinder jar and make a smooth batter.
• Keep it aside for further use. Now, add semolina to it and rest for 5-6 minutes.

For Frying

• In kadhai, add oil once it gets hot, wet your hands and drop batter into hot oil.
• Fry until it has a nice crispy texture and golden brown in color.
• Now, take spoonful batter and make quenelle type shaped and drop into hot oil, fry until nice golden brown in color.
• Transfer it into a plate, and cut into half and refry them in hot oil.
• Keep it aside on a adsorben paper for further use.
• Now, add a spoonful of paneer batter one by one in the hot oil and fry until golden brown in color.
• Transfer it to an observant paper and keep it aside for further use.

For Soaking Dahi Vada

• In a bowl, add water, salt to taste, pinch of asafoetida, red chili powder and tamarind chutney and mix everything properly.
• Now, add prepared fried dahi vada in it and soaked it for 10-12 minutes.
• Keep it aside for further use.

For Curd Mixture

• In a bowl, add beaten curd, salt to taste, asafoetida, turmeric powder, red chili powder, coriander powder and mix everything well.
• Keep it aside for further use.

For Tempering

• In a shallow pan, add ghee once hot, add coriander seeds, fenugreek seeds, cumin seeds, fennel seeds and let it splutter.
• Now, add the prepared curd mixture and stir continuously and saute the gravy.
• Add water as required, pinch of sugar and give it a quick boil.
• Now, add prepared fried vadi and toss well on high flame, once the vadi gets soaked in the gravy then add coriander leaves, green chili and tossed well.
• Transfer it to a serving dish, garnish it with coriander sprig and serve hot.

For Dahi Vada

• In a small serving plate, place prepared soaked vada, top it up with curd, tamarind chutney, roasted cumin powder, salt to taste, green chutney, sprinkle some red chili powder.
• Garnish with pomegranate, sev and coriander sprig.
• Serve cold.