Recipes/Street food

VADA USAL

“Vada dubaa, usal mein.”

Crisp batata vadas drowned in spicy white pea usal made with Sunder Red Chilli Powder and Sunder Garam Masala, topped with onion and farsan, a ghat road favourite in the rain.

TIME 70 minSERVES 4DIET VeganHOST RameshjiDHABA ROUTE Mumbai-Pune Expressway, Lonavala ghatTASTE TeekhaHEAT Hot

WATCH ON YOUTUBE@madebysunder

RECIPE CREDIT

Rameshji

Chief Swaad Inspector

Vada dubaa, usal mein.

0/7 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

25 min

SEASONING & REST

480 min

COOKING

45 min

TOTAL

70 min

Teekha · Hot

NUTRITION PER SERVING

Calories	510 kcal
Protein	17 g
Carbohydrates	65 g
Fat	21 g
Fibre	13 g
Sodium	640 mg

Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Soak the peas overnight. Pressure cook with salt and turmeric for 4 whistles.

02Fry rai, curry leaves, chilli, ginger and garlic in 1 tbsp oil. Mix into the potatoes with salt.

03Shape into balls. Make a thick besan batter with salt, turmeric and water.

04Dip the balls in batter and deep fry until golden.

05For usal, heat 1 tbsp oil, cook onion and tomato, add chilli powder and garam masala.

06Add the peas and 2 cups water. Simmer 10 minutes.

07Place a vada in a bowl, pour usal over and top with farsan, onion and coriander.

RAMESHJI KA TIP“Chief Swaad Inspector approved. Sunder daalo, swaad badhao.”Pour the usal just before eating so the vada stays crisp outside and soaks up gravy inside.