Head Over Coin

Indian recipes and culinary adventures

Kaddu Ke Beej Ki Vadi: A Taste of Tradition!

|

Chef Curry Do’pyaza

Kaddu Ke Beej Ki Vadi: A Taste of Tradition!

Namaste Dosto! Kem cho? Kai chhal? (Hello friends! How are you? What’s up?)

Chef Curry Do’pyaza here, back with another delightful dish straight from my kitchen to yours! Today, we’re diving into the world of Kaddu Ke Beej Ki Vadi, or Pumpkin Seed Vadi – a crispy, savory snack that’s packed with flavor and tradition.

This delicious treat is especially popular in Maharashtra and Gujarat, and you’ll often find it gracing tables during festivals like Diwali, Holi, and even just those cozy monsoon evenings when you crave something warm and comforting. It’s a snack that connects generations, a taste of home that brings back fond memories.

A Little History Lesson

Vadi, in general, has been a part of Indian cuisine for centuries. These sun-dried or pan-fried delights were a clever way to preserve seasonal vegetables and spices, ensuring that families had access to nutritious food even during lean times. Pumpkin Seed Vadi is a unique variation, making use of the often-discarded seeds, transforming them into a protein-rich and flavorful snack. It’s a testament to the resourcefulness and culinary wisdom of our ancestors!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

  • 1 cup Kaddu ke Beej (Pumpkin Seeds)
  • 1/2 cup Besan (Chickpea Flour)
  • 2 tbsp Til (Sesame Seeds)
  • 1 tbsp Adrak-Lasun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1/4 tsp Hing (Asafoetida)
  • 2 tbsp Hara Dhaniya (Fresh Coriander), finely chopped
  • 2 tbsp Tel (Cooking Oil)
  • Salt to taste

Instructions:

  1. Prepare the Seeds: First, wash the pumpkin seeds thoroughly. Spread them on a clean cloth and let them dry completely. This is important to prevent the vadi from becoming soggy.
  2. Grind the Seeds: Once the seeds are dry, grind them in a mixer grinder until you get a coarse powder. You don’t want it too fine, a little texture is good!
  3. Mix it Up: In a large bowl, combine the ground pumpkin seeds, besan, sesame seeds, ginger-garlic paste, red chili powder, turmeric powder, hing, coriander, and salt.
  4. Add Moisture: Gradually add water, mixing well, until you get a thick, dough-like consistency. The dough should be firm enough to hold its shape.
  5. Shape the Vadi: Grease your palms with a little oil. Take a small portion of the dough and shape it into small, round or oval-shaped vadi. You can make them as big or as small as you like!
  6. Shallow Fry: Heat oil in a pan over medium heat. Gently place the vadi in the hot oil, making sure not to overcrowd the pan.
  7. Cook to Perfection: Fry the vadi until they are golden brown and crispy on both sides. This usually takes about 5-7 minutes per side.
  8. Drain and Serve: Remove the fried vadi from the pan and place them on a paper towel to drain excess oil. Serve hot and enjoy!

Tips for Best Results:

  • Make sure the pumpkin seeds are completely dry before grinding.
  • Don’t over-grind the seeds. A coarse powder gives the vadi a nice texture.
  • Adjust the amount of red chili powder according to your spice preference.
  • Fry the vadi on medium heat to ensure they cook evenly and become crispy.

Different Cooking Methods:

  • Gas Stove: The method described above is for the gas stove.
  • Induction Stove: You can use the same method on an induction stove, adjusting the heat settings as needed.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly brush the vadi with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: Preheat your oven to 375°F (190°C). Place the vadi on a baking sheet lined with parchment paper, lightly brush with oil, and bake for 15-20 minutes, flipping halfway through, until golden brown.
  • Microwave: I would not recommend making this in the microwave.
  • Slow Cooker/Crockpot: These are not suitable for making this recipe.

Nutritional Information (approximate, per serving):

  • Calories: 150-200
  • Protein: 8-10g
  • Fat: 10-12g
  • Carbohydrates: 10-12g

Serving Suggestions:

  • Serve hot as a snack with tea or coffee.
  • Enjoy it as a side dish with your meals.
  • Pair it with green chutney or tomato ketchup for extra flavor.
  • Crush it and use it as a topping for salads or chaats.

So there you have it, folks! A simple yet delicious recipe for Kaddu Ke Beej Ki Vadi. I encourage you to try this recipe at home. Share the joy of cooking and eating with your loved ones. This humble snack is a wonderful way to celebrate our culinary heritage and enjoy the simple pleasures of life.

Happy Cooking!
Chef Curry Do’pyaza.