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Beetroot Vadi: A Colourful Snack to Spice Up Your Life, Boss!

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Chef Curry Do’pyaza

Beetroot Vadi: A Colourful Snack to Spice Up Your Life, Boss!

Namaste, Kem Chho, and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to add a vibrant splash of colour and flavour to your kitchen. Today, we’re diving into a recipe that’s close to my heart – Beetroot Vadi!

This delightful snack is a favourite in many Maharashtrian households, especially during festivals like Diwali and Holi. Think of it as a crunchy, savoury treat that bursts with earthy sweetness. It’s also a popular snack during the cool monsoon season, perfect with a hot cup of chai. For generations, grandmothers have passed down this recipe, each adding their own special touch, making it a true culinary heirloom.

A Little History Lesson, My Friends!

Vadi, in general, is a popular Maharashtrian snack. It is made with different flours and vegetables. Beetroot Vadi is a modern twist on this classic snack, likely originating as a way to incorporate the nutritious and readily available beetroot into everyday meals. It’s a testament to Indian ingenuity – taking simple ingredients and transforming them into something truly special.

Let’s Get Cooking!

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes

What You Need (Ingredients):

  • 2 medium-sized Chukandar (Beetroots), peeled and grated
  • 1 cup Besan (Gram Flour)
  • 1/2 cup Goda Masala (Maharashtrian Sweet Spice Blend) – If you don’t have this, use a mix of garam masala, coriander powder, and a pinch of sugar
  • 1 tbsp Adrak-Lasun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chilli Powder) – Adjust to your spice level!
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 2 tbsp Til (Sesame Seeds)
  • 2 tbsp Hara Dhaniya (Fresh Coriander), finely chopped
  • 2 tbsp Tel (Cooking Oil)
  • Salt to taste

Let’s Cook, Shall We?

  1. Beetroot Prep: In a large bowl, combine the grated beetroot, besan, goda masala (or your substitute), ginger-garlic paste, red chilli powder, turmeric powder, salt, and half of the sesame seeds.
  2. Mixing Magic: Mix everything together really well. You might need to add a tablespoon or two of water to bind the mixture, but be careful not to add too much! We want a thick, dough-like consistency.
  3. Steaming Time: Grease a steaming plate or a thali (large plate) with oil. Spread the beetroot mixture evenly on the plate, about 1/2 inch thick.
  4. Steam Power: Steam the plate for about 15-20 minutes, or until the vadi is firm to the touch. You can use a steamer or even a large pot with a trivet. Just make sure the plate doesn’t touch the water.
  5. Cool Down: Let the vadi cool completely. This is important!
  6. Cut and Fry: Once cooled, cut the vadi into diamond shapes or squares.
  7. Fry Time! Heat oil in a pan over medium heat. Gently fry the vadi until golden brown and crispy on both sides. Sprinkle the remaining sesame seeds on top while frying.
  8. Garnish and Serve: Remove the vadi from the oil and drain on paper towels. Garnish with fresh coriander and serve hot!

Chef Curry’s Top Tips for a Perfect Vadi:

  • Don’t Overcook: Over-steaming will make the vadi rubbery.
  • Cool Completely: This helps the vadi hold its shape when frying.
  • Medium Heat is Key: Frying on high heat will burn the vadi before it cooks through.
  • Spice it Up: Feel free to adjust the spices to your liking. A pinch of asafoetida (hing) can also add a lovely flavour.

Different Ways to Cook Your Vadi:

  • Gas Stove: Follow the steaming instructions above using a traditional steamer or a pot with a trivet.
  • Induction Stove: Same as the gas stove method.
  • Pressure Cooker: Place the plate on a trivet inside the pressure cooker. Add about 1 cup of water and pressure cook for 2 whistles on medium heat. Let the pressure release naturally.
  • Oven: You can bake the vadi instead of steaming. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, or until firm.
  • Air Fryer: Preheat your air fryer to 375°F (190°C). Place the cut vadi in a single layer and air fry for 8-10 minutes, flipping halfway through, until golden brown.
  • Microwave: While not ideal, you can microwave the vadi. Place the mixture in a microwave-safe dish and microwave on high for 5-7 minutes, checking and stirring every minute. The texture won’t be as good as steaming or baking.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

Nutritional Information (Approximate per serving):

  • Calories: 150-200
  • Protein: 5-7g
  • Carbohydrates: 20-25g
  • Fat: 8-10g

Note: These values are approximate and can vary depending on the specific ingredients used.

Serving Suggestions:

  • Serve hot with a side of green chutney or tomato ketchup.
  • Enjoy as a tea-time snack with a steaming cup of masala chai.
  • Pack it in your lunchbox for a delicious and healthy treat.
  • Make it a part of your Diwali or Holi spread for a festive touch.

So there you have it, my friends! A simple yet satisfying recipe for Beetroot Vadi that’s sure to impress. Now, go on, try this colourful recipe in your kitchen and share the joy with your loved ones. Happy cooking!