By Ujjainee Roy
August 1, 2024
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
– 1 cup all-purpose flour – 2 tablespoons semolina – 2 tablespoons oil – A pinch of turmeric powder – Salt to taste – 1/2 cup chana dal – 1/4 cup grated fresh coconut – 2 green chilies – 1 tspn ginger-garlic paste – 1/2 teaspoon mustard seeds – 1/2 teaspoon cumin seeds – 1/2 teaspoon turmeric – 1/2 tspn red chili powder – 1/2 teaspoon garam masala – 1 tablespoon tamarind pulp – 1 tablespoon jaggery, grated – Fresh coriander leaves
In a mixing bowl, combine the all-purpose flour, semolina, turmeric powder, and salt. Add oil and mix until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough.
Cover the dough with a damp cloth and let it rest for 20-30 minutes. Drain the soaked chana dal and grind it coarsely without adding water. Heat 2 tablespoons of oil in a pan, add mustard seeds, and let them splutter.
Add cumin seeds, green chilies, and ginger-garlic paste. Sauté for a minute. Add the ground chana dal, turmeric powder, red chili powder, and salt. Cook on low heat until the dal mixture dries out slightly.
Stir in the chopped coriander leaves and remove the filling from heat. Let it cool completely. Divide the dough into small lemon-sized balls. Roll out each ball into a thin, round disc (like a puri).
Place a spoonful of the prepared filling in the center of each disc. Fold the edges over the filling to form a roll or cylinder shape. Seal the edges by pressing them lightly. Repeat the process with the remaining dough and filling.
Heat oil in a deep pan for frying. Once the oil is hot, carefully slide in the prepared vadi and fry until golden brown and crispy on all sides. Remove the vadi with a slotted spoon and drain excess oil on paper towels.