Name: Makai Na Khatta Vada recipe by Anjana Chaturvedi at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: Corn meal/maize flour/makki ka atta-1 cup; Corn kernels/makai dana-1/2 cup; Whole corn kernels/sabut makai dana-2 tbsp; Green chilies,chopped- 2; Ginger,chopped- 1tsp; Cumin seeds/jeera-1 tsp; Asafoetida/Hing-1/4 tsp; Turmeric /Haldi-a pinch of; Yogurt/dahi-approx 1 cup; Salt- to taste

ABOUT Makai Na Khatta Vada RECIPE

Fried corn bread -Makai ka khatta vada/Dhebra is an authentic and traditional recipe from rural Gujarat.

Ingredients Serving: 5

Corn meal/maize flour/makki ka atta-1 cup
Corn kernels/makai dana-1/2 cup
Whole corn kernels/sabut makai dana-2 tbsp
Green chilies,chopped- 2
Ginger,chopped- 1tsp
Cumin seeds/jeera-1 tsp
Asafoetida/Hing-1/4 tsp
Turmeric /Haldi-a pinch of
Yogurt/dahi-approx 1 cup
Salt- to taste

Instructions

Grind together green chilies, ginger and 1/2 cup fresh corn kernels 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.(pic is of half fried vadas,I refried them again)
Serve hot with potato curry, fried green chilies and coriander chutney.

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