Matar Dahiwada
Ingredients For Matar Filling:
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Green peas boiled and crushed 1 cup
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Potatoes, boiled and mashed 1/2 cup
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Cashewnuts, coarse powder 1/4 cup
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Ginger chilli paste 1 1/2 tbsp
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Salt to taste
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Lemon juice or a big pinch citric acid 2 tbsp
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Powdered sugar (optional) 1 tbsp
Ingredients For Coating:
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Urad dhal 1 cup
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Fenugreek seeds 1/4 tsp
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Asafoetida 1/4 tsp
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Baking soda 1/4 tsp
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Salt to to taste
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Oil for shallow frying
Ingredients For Topping:
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Fresh Beaten curd 2 cups
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Salt, red chilli powder and roasted and powdered cumin seeds, coriander
leaves chopped to garnish
Method:
Mix all ingredients of matar filling and make about 15 balls. Soak urad
dal and fenugreek seeds for three hours and make a paste. Mix asafoetida,
baking powder and salt to taste and water as required. Mix and beat well
to make soft coating consistency. Dip each matar ball in the urad dal batter
and deep fry in hot oil. Make vadas golden brown. Put them in water to
soften. Take out in a few minutes. Lightly squeeze them and arrange in
a plate. Pour fresh beaten curd on vadas. Sprinkle salt, red chilli powder
and cuminseeds powder. Garnish with coriander leaves.
Makes 15 pieces