Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Chicken Vada/Vadi

Chicken Vada/Vadi

Name: How to cook Chicken Vada/Vadi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings (6-9 pieces)
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Chicken Vada/Vadi

Egg Devils/Croquettes were the eggitarian version of the same- As this one’s the non-veg version & I’m still yet to finish my drafting of its veg version as well & all the 3 were prepared the same day (evening) & the pics were also shot for all, same time. However, need to finish the drafting of all at one go & uploading the same is the greatest agenda for me.

Ingredient

Food ration :

3 servings (6-9 pieces)

Cooking time :

20-25 mins. Prep Time: 35-40 mins.

300 gms

Boneless Chicken: Preferably the Breast Pieces- Boiled, Strained & Shredded

Potatoes: Boiled, Skinned & Mashed (Lumpfree)

1/4 Cup

Elbow or Any shapes of Macaroni: Boiled to Al Denté, Strained to set aside

1/4 Cup

Toor Dal: Soaked Overnight or at least 4-6 hrs time in warm water with some salt- Later on coarsely ground with no or very little water

1 Pinch

Sugar: Optional

1 tsp

Red Chilli Powder

1/4 tsp

Turmeric

1 tsp

Chat Masala

1 tsp

Black Peppercorns: Freshly Cracked

1 tbsp

Fresh Lemon Juice

1 tbsp

Fresh Green Chillies: Finely Chopped

1/8 Cup

Classic/Chilli-Garlic Mayonnaise

3/4-1 Cup

Onions: Finely Chopped

2 tbsps (3 G)

Paste

1 tbsp

Chilli-Tomato Ketchup

1/4 Cup

Cornflour + 1/8 Cup Water (RT): To mix it to a ‘Slurry’

1-1.5 tbsp

Oats Flour: For Binding & Crispness- (Simply, dry ground the Rolled Oats in a Grinder Jar to obtain this)- Alternatively, Cornflour/Rice Flour can also be used in it

1/2 Cup

Grated Cheese: Optional

Whole Egg: Big- Well Whisked with some salt & water/milk

1-2

Cup/s Oats Flour: Coarsely grind the normal/rolled oats to obtain its flour: To coat onto the Croquettes before deep frying- (We’ve actually substituted the Bread Crumbs with this one)

1 tsp

Roasted Cumin Seeds

1 tsp

Garam Masala Powder: Homemade

Cooking instructions

* Step 1

First Up: For all the Boiled Items, aforesaid- One by one get all that ready & done & keep handy to you- Mash or finely grate the boiled potatoes & add it into a mixing bowl- Shred the boiled chicken pieces into thin layers & set aside

* Step 2

Keep rest all other ingredients & dry masala/spices ready & handy to you now- Add in the same mixing bowl, in which the mashed potatoes are kept, add into it now the Bhuna Masala (Homemade), green chillies, rest all other dry spices, coarsely ground toor dal mixture, macaroni, oats flour & everything else mentioned above except the oats/cornflour slurry, the whisked egg & the fresh lemon juice at this point

* Step 3

* Step 4

* Step 5

Now, mix everything well together until nicely combined and well blended with your hands & ensure that it doesn’t have any lumps at all in this mixture- Heat up a frying pan over the medium flame- Add in the finely chopped onions & sauté until translucent, add in the 3G Paste & continue sautéing until the raw smell goes off & they’re all turned lightly browned

* Step 6

* Step 7

Time to add in the mashed masala potatoes mixture now & mix everything well together until nicely combined, sauté for about a couple of mins. time until the entire mixture starts leaving the pan on its own- Turn off the flame & set it aside to allow it to cool down completely before its further use- That’s the outer layer/covering for this unique Chicken Vadas/Fritters/Pakoras

* Step 8

Now, once all are done with: Refrigerate this very mixture for about a couple of hours time before shaping & sizing them & frying them ultimately- Apply some oil in your both palms, roll out in a round shape or any other shapes you’d like within your palms & then gently flatten them & even out its edges

* Step 9

Next, roll out each of such prepared Chicken Vada pieces in the whisked egg & cornflour slurry batter (I’ve mixed the both together for some extra crunch) & then, into the dry oats flour mixture or alternatively, you can mix & use both the oats flour & the bread crumbs & set aside- Repeat the same process with all such pieces & set aside for its later use- Once done, again suggested is to put it in the fridge for at least 30 mins time before deep frying them

* Step 10

These can also be kept in the freezer & stored for over a months time for its later use- Whenever that’s required to serve any purpose or functions/parties, at home & that too at your own convenience- You just need to take it out from your freezer, no need to thaw- Simply, deep fry them & immediately serve & surprise your guests with such an enormously delicious platter

* Step 11

Fry until they turn nicely golden brown on its both sides & all edges- Strain them well out to place on the kitchen towel/tissues- Garnish it your way- Serve them nice & hot with your favourite dips/sauces/ketchups & some onion rings/wedges, cucumbers wedges, mustard sauce etc. Also, don’t forget to include your favourite hot cuppa alongside the same to enjoy & relish the most of it