INSTANT DAHI VADA - If you are in the mood for a chatpata Dahi vada but wondering if it will take time, here's an instant recipe!

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Dahi Papdi chaat - https://youtu.be/oqaZV9Oxco0
Cone Papdi Chaat - https://youtu.be/H7UNrVzTjaI
Bread Pakoda - https://youtu.be/nnRdFlBtF2Y
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DAHI VADA & PAPAD KI SUBZI
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2

Ingredients
For Batter
½ cup Semolina, soaked for 20 mins
10-12 Urad dal papad, soaked for 10-15 mins
A pinch of Cumin seeds
A pinch of Fennel seeds
Salt to taste
A pinch of asafoetida
2 Green chillies, chopped
1 inch Ginger, finely chopped
1 tbsp Coriander leaves, finely chopped

Oil for frying

For Paneer Batter
100 gms Paneer, पनीर
2 tbsp Curd, beaten, दही
2 tbsp Prepared Vada Mixture
1 tbsp Semolina, सूजी

For Soaking Dahi Vada
1 ¼ cup Water
Salt to taste
A pinch of asafoetida
A pinch of degi red chili powder
2 tsp Tamarind chutney

For Dahi Vada
Curd, beaten and seasoned
Tamarind chutney
Roasted cumin powder
Salt to taste
Green chutney
Degi red chili powder
Pomegranate
Sev
Coriander sprig

For Curd Mixture
⅓ cup Curd, beaten
Salt to taste
A pinch of asafoetida
A pinch turmeric powder
A pinch of degi red chili powder
½ tsp Coriander powder

For Tempering
1 tbsp Ghee
¼ tsp Coriander seeds
5-6 no Fenugreek seeds
¼ tsp Cumin seeds
Prepared Curd Mixture
¼ cup Water
¼ tsp Sugar
Fried Vadi
1 Green chillies, cut into half
1 tsp Coriander leaves, chopped

For Garnish
Coriander sprig, धनिया पत्ता

Process
For Batter
In a bowl, add soaked semolina, soaked urad dal papad 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 adsorbent 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.
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