Makai Na Khatta Vada: A Spicy And Tangy Gujarati Snack Recipe

Makai Na Khatta Vada is a popular snack from the state of Gujarat in India, made with corn kernels, semolina, and a blend of spices. This snack is a perfect combination of crunchy and tangy flavors that will tantalize your taste buds.

To make Makai Na Khatta Vada, corn kernels are ground into a coarse paste and mixed with semolina, ginger, green chillies, coriander leaves, and other spices. The mixture is then shaped into small vadas and deep-fried until they are crispy and golden brown.

The uniqueness of this recipe lies in the tangy flavor that is achieved by adding a special ingredient, khatta dhokla mix, which is a fermented mixture made of rice and lentils. It gives the vadas a tangy flavor that perfectly balances the spicy flavors.

Makai Na Khatta Vada can be served as a snack or as a side dish with any meal. It is a healthy and delicious snack that is rich in fiber and other essential nutrients. This snack is perfect for those who love a spicy and tangy flavor and is sure to impress your family and friends with its unique taste and texture.

Ingredients

1 cup Corn Meal/ Makki ka aata
1/2 cup Corn Kernel/ Makki ka dana crushed
2 tbsp Whole corn Kernels
2 Green Chilies chopped
1 tsp Ginger/ Adrak
1 tsp Cumin seeds/ Jeera
1/4 tsp Asafoetida/ Hing
Pinch Turmeric/ Haldi
1 cup Yogurt/ dahi
To taste Salt

Method

* Grind together green chilies,ginger and 1/2 cup fresh corn kernals and make a paste.

* Take corn meal/makki ka atta in a wide bowl and add the ground corn paste in it.

* Now add fresh whole corn kernels,cumin seeds,asafoetida and salt and mix well.

* Add curd and make a medium soft dough.(no need to add water,can use some more curd if needed)

* Take a thick polythene sheet and apply some oil on it. Place a small ball from the dough and press it with your palm or with another piece of polythene to make a round medium thick vada/disc.

* Heat enough oil in a deep pan or kadhai.

* Add the vada in hot oil and deep fry on medium hot oil till crisp and golden in colour.

* You can also half fry the vada first and then refry them when you want to serve.

* Serve hot with potato curry,fried green chilies and coriander chutney