Goan Mutton Vade

Goan Mutton Vades are rich, crispy, succulent treats to bite into, enjoyed with chutneys and other dipping sauces. To make them, one needs jowar flour, bajra flour, besan, rice flour, jaggery, onion, salt, oil, methi seed powder, garam masala, and water for the batter.

Vades or vadas have a long cultural history and deep significance in India. With the belief that on full moon days the moon’s gravitational pull on the earth is strongest, it's considered a good day for fasting and eating only light food as the body’s metabolism is stable and energetic. A similar trend is followed on Amavasya, the moonless nights. During these days, only dishes like vadas are eaten. Since the full moon night or puranmashi is considered the most auspicious day of the month according to the Hindu calendar, several festivals fall on that day, and vadas are heartily consumed. The Dharma Sutras also mention a vada recipe as “soaked, coarsely ground, and fermented pulses, fashioned in various shapes and deep fried.”

These versatile vadas are made with a variety of ingredients, like urad and moong dal, and are even adapted to include mutton and other meats. The Goan Mutton Vade is one such adaptation to a longstanding dish in the country.