Aiyyo! Matar Vadi: Grandma’s Winter Hug in a Bite!

Namaste, kem cho, adaab, and a big sat sri akal to all my favorite foodies! Chef Curry Do’pyaza here, back in your kitchens (virtually, of course!) with a recipe that screams comfort, tradition, and a whole lotta flavour. Today, we are diving headfirst into the delicious world of Matar Vadi!

Think of Matar Vadi as little nuggets of sunshine, perfect for chasing away the winter blues. This dish is a staple in many Gujarati and Maharashtrian households, especially during the colder months. You will find it gracing tables during Diwali, Holi, and pretty much any occasion where family gathers to share laughter and good food. My aaji (grandma) used to make huge batches of this every winter, and the aroma would fill the entire house with a warm, inviting scent.

A Little Trip Down Memory Lane

The history of Matar Vadi is as vibrant as its taste. It is believed to have originated as a way to preserve the seasonal bounty of green peas. Smart cooks of yesteryear figured out how to turn these little green gems into a delectable snack that could be enjoyed long after the pea season ended. Talk about culinary genius!

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

What You Need (The Samagri)

Fresh Green Peas (Hare Matar): 2 cups (shelled)
Chickpea Flour (Besan): 1 cup
Semolina (Sooji/Rava): 1/4 cup
Ginger-Green Chilli Paste (Adrak-Mirchi ka Paste): 1 tablespoon (adjust to your spice level!)
Turmeric Powder (Haldi): 1/2 teaspoon
Red Chilli Powder (Lal Mirch Powder): 1 teaspoon (or more, if you are feeling brave!)
Coriander Powder (Dhania Powder): 1 teaspoon
Cumin Powder (Jeera Powder): 1/2 teaspoon
Asafoetida (Hing): A generous pinch
Sugar (Cheeni): 1 teaspoon (balances the flavours beautifully)
Salt (Namak): To taste
Oil (Tel): For shallow frying
Fresh Coriander Leaves (Hara Dhaniya): For garnish (chopped finely)

Let’s Get Cooking! (Chalo Banaye!)

Blanch the Peas: Bring a pot of water to a boil. Add the green peas and blanch them for 2-3 minutes. This helps retain their vibrant green colour. Drain the peas and let them cool slightly.
Make a Paste: In a blender or food processor, grind the blanched peas into a coarse paste. Do not add any water; we want a thick, textured paste.
Mix it Up: In a large bowl, combine the pea paste, besan, sooji, ginger-green chilli paste, turmeric powder, red chilli powder, coriander powder, cumin powder, hing, sugar, and salt. Mix everything together really well until you have a smooth, slightly stiff dough.
Shape the Vadis: Grease your palms with a little oil. Take a small portion of the dough and shape it into a small, round or oval vadi (patty). Repeat until all the dough is used up.
Fry to Golden Perfection: Heat oil in a pan over medium heat. Gently slide the vadis into the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy on all sides, about 4-5 minutes per side.
Drain and Garnish: Remove the fried vadis from the oil and place them on a paper towel-lined plate to drain excess oil. Garnish with freshly chopped coriander leaves.

Chef Curry’s Top Tips for the Best Matar Vadi

Do not overcook the peas: Overcooked peas will result in a mushy paste.
Adjust the spice: Feel free to adjust the amount of green chilli and red chilli powder to suit your taste.
Rest the dough: Letting the dough rest for 10-15 minutes before shaping the vadis helps the sooji absorb moisture and gives them a better texture.
Fry on medium heat: Frying on high heat will cause the vadis to brown too quickly on the outside while remaining undercooked on the inside.

Cooking Matar Vadi Your Way

Gas Stove/Induction Stove: The classic method, as described above, works perfectly on both gas and induction stoves.
Air Fryer: For a healthier version, you can air fry the vadis. Preheat your air fryer to 375°F (190°C). Lightly brush the vadis with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown.
Oven: You can also bake the vadis in a preheated oven at 350°F (175°C) for 20-25 minutes, flipping halfway through, until golden brown.

Nutritional Information (Approximate, per serving)

Calories: 150-200
Protein: 5-7g
Carbohydrates: 20-25g
Fat: 5-8g

Serving Suggestions

Serve Matar Vadi hot as a snack or appetizer with a side of mint-coriander chutney or tomato ketchup.
They also make a great addition to a thali or a festive meal.
You can even crumble them over salads or use them as a topping for your favorite Indian dishes.

So there you have it – my aaji’s treasured Matar Vadi recipe, passed down through generations. I urge you to try this recipe at home. It is a simple yet satisfying dish that is sure to bring a smile to your face. Share the joy of Matar Vadi with your friends and family, and let them experience the magic of Indian flavors.

Happy cooking, folks! And remember, food is love made visible!