#Monsoon calls for Wadas and Nostalgia. My dad used take me to watch old city where we can watch over flowing Narmada river and exploring Old streets of city making paper boats. Returning home, He would instantly make Aloo Bhajiyas !!! I would watch him making those batches and he would gulp one or two HOT bhajiyas opening his mouth and showing the steam coming out of it. Yes that is how my Foodie and impatient DAD is !! 😛
Well above lines describe my nostalgia of #MonsoonMemoirs with Dad and this post is not about my Aloo bhajiya but it is about his Nostalgia of #Wadas. He candidly tells me that my Granny used make them “Shakela Na Lot Na Wada” which is a popular deep fried fritter/pakoda in South Gujarat. My Grand father used to make excuse of being sick and feverish to have those Wadas and Dad would accompany him in this Food Drama
This recipe of Wada is very unique as it is made up of Grains and Dals which are roasted separately and grounded in flour mill. The flavor is rustic and earthy !!! A Simple looking Fritter/Wada where the essential lies is making the flour. Heart of this recipe lies is slow roast of Grains-Dal. It is a one time effort of make slow roasted grounded coarse flour and store it which later can be used for making Wadas,Cucumber Pudas and Buttermilk Onion Upma.
This Wada are my Dad’s fav and whenever I am at my parent’s place, making these wada is MANDATORY !! I am given marks out of 10 😛 I am happy to document Valsadi Wada recipe on blog paying a tribute to my Granny’s legacy of making South Gujarat Valsadi Wada.
If you are reading, would love to read your experiences on Heirloom Recipes !!! Do you love #ChatoriLadki #foodstory then follow my FB Page for regular updates
How to make Roasted Flour Fritters /Valsadi Wada(South Gujarat)/Pakoda/Desai Wada
￼ #Monsoon calls for Wadas and Nostalgia. My dad used take me to watch old city where we can watch over flowing Narmada river and exploring Old streets of city making paper boats. Returning home, He would instantly make Aloo Bhajiyas !!! I would watch him making those batches and he would gulp one or two HOT bhajiyas opening his mouth and showing the steam coming out of it. Yes that is how my Foodie and impatient DAD is !! 😛
To Begin with Valsadi Wada recipe,Take a heavy bottom pan and dry roast all the grains-Dals separately on a low to medium heat till they turn light Brown. Kitchen will be filled with aroma of roasted Grains. Keep it aside for cooling
Grind the mix grains into a coarse Powder in a Flour Mill. Store them in an Airtight container for increasing its shelf life
For making Wada, Take a Cup of roasted flour and add Turmeric,Asafoetida,Salt,ChilliGinger paste and Curd. Consistency of Wada Batter should be of thick consistency. Give it a good mix and keep in aside for two hours.
Heat Oil in a deep frying Kadhai over medium heat. Once oil is hot add a tbspn of Oil to wada batter and mix it well
Drop a 1/2 tbspn of batter in oil to check the temperature of Oil to fry wadas.
Gently place wadas into the hot oil and deep fry them on medium heat till crisp. Fry till golden on both sides. Transfer the wadas on a plate lined with kitchen towel for removing excess oil.Fry the remaining batches of wadas in the same way
Serve Wadas with a hot cup of chai
1. Spice level in this wada has to be prominent as it has intense flavor of Roasted Grains
2. These wadas tastes good even when cold, Yess !! thats the way they are 🙂
3. Take care while roasting Grains-Dal, Do not burn them.
4. Do add a tbspn of hot oil in the batter to have crispy wadas
5. Grain-Dal should be ground COARSE to give crispy-bite texture