crispy Yashguard Vadi recipe

 Here's a delicious and crispy **Yashguard Vadi** recipe made with ridge gourd (also known as **turai** or **beerakaya** in some regions). This Maharashtrian-style vadi is a flavorful and crunchy snack or side dish.






 **Crispy Yashguard Vadi (Ridge Gourd Vadi) Recipe**  

**Prep Time:** 20 mins | **Cook Time:** 30 mins | **Total Time:** 50 mins  

**Servings:** 4-5  


**Ingredients:**  

- **2 cups** ridge gourd (yashguard/turai), grated  

- **1 cup** besan (gram flour)  

- **¼ cup** rice flour (for crispiness)  

- **2 tbsp** rava (semolina) (optional, for texture)  

- **1 tsp** red chili powder  

- **½ tsp** turmeric powder  

- **1 tsp** coriander powder  

- **1 tsp** cumin powder  

- **½ tsp** garam masala  

- **1 tsp** ginger-green chili paste  

- **1 tbsp** sesame seeds (optional)  

- **1 tsp** ajwain (carom seeds)  

- **Salt** to taste  

- **2 tbsp** oil (for mixing)  

- **Oil** for shallow frying  


 **Instructions:**  


1. **Prepare Ridge Gourd:**  

   - Peel and grate the ridge gourd.  

   - Squeeze out excess water (keep the water aside for later use).  


2. **Make the Batter:**  

   - In a mixing bowl, combine besan, rice flour, rava, red chili powder, turmeric, coriander powder, cumin powder, garam masala, ginger-green chili paste, sesame seeds, ajwain, and salt.  

   - Add the grated ridge gourd and mix well.  

   - Gradually add the squeezed-out ridge gourd water (or plain water) to form a thick, lump-free batter.  

   - Add 2 tbsp oil and mix again. The consistency should be thick enough to shape into vadis.  


3. **Shape & Dry the Vadis:**  

   - Grease a plate or tray.  

   - Take small portions of the batter and shape them into small discs or logs (like koftas).  

   - Let them dry in the sun for **2-3 hours** (optional, but helps in crispiness).  

   - If in a hurry, you can proceed directly to frying.  


4. **Shallow Fry the Vadis:**  

   - Heat oil in a pan on medium flame.  

   - Gently place the vadis in the oil and shallow fry until golden and crispy on both sides.  

   - Drain on a paper towel.  


5. **Serve:**  

   - Enjoy crispy **Yashguard Vadi** with chutney, yogurt, or as a side with dal-rice.  


Tips:

- For extra crispiness, add more rice flour.  

- If the batter is too sticky, refrigerate for 15 mins before shaping.  

- You can also steam the vadis first and then shallow fry for a softer inside and crispy outside.  



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