Are you looking for a unique and crispy snack to enjoy with your evening tea? Try this authentic Vatana Vadi recipe! Also known as Green Peas Vadi, this is a popular Maharashtrian snack that is especially loved during the winter season when fresh green peas are abundant.
Unlike the common Kothimbir Vadi, this version uses fresh matar (green peas) as the star ingredient, giving it a sweet and savoury flavour profile. It is steamed first and then fried to golden perfection, making it crispy on the outside and soft on the inside. Whether you are a beginner or a pro in the kitchen, this step-by-step guide will help you make the perfect Vatana Vadi at home in no time.
Also Read – Crispy Kothimbir Vadi Recipe: How to Make Maharashtrian Snack
Ingredients:
- Fresh Green Peas (Vatana/Matar): 1 cup
- Green Chillies: 5-6 (adjust to taste)
- Garlic: 7-8 cloves
- Ginger: 1-inch piece
- Fresh Coriander Leaves: A handful
- Curry Leaves: 10-12
- Besan (Gram Flour): 1/2 cup
- Rice Flour: 2 tbsp (for crispiness)
- Sesame Seeds (Til): 1 tbsp
- Cumin-Coriander Powder: 1 tsp
- Carom Seeds (Ajwain): 1/4 tsp
- Turmeric Powder: 1/4 tsp
- Asafetida (Hing): A pinch
- Lemon Juice: 1/2 tsp
- Salt: To taste
- Oil: For frying
Step-by-Step Instructions:
- Prepare the Green Paste: In a mixer jar, add the fresh green peas, green chillies, garlic cloves, ginger, coriander leaves, and curry leaves. Pulse them coarsely. Do not make a fine paste; a coarse texture is best for this recipe.
- Make the Dough: Transfer the crushed mixture into a large bowl. Add the gram flour (besan), rice flour, sesame seeds, cumin-coriander powder, turmeric, hing, salt, and lemon juice. Crush the carom seeds (ajwain) between your palms and add them in.
- Mix Well: Mix everything thoroughly by hand. Do not add water, as the moisture from the fresh peas is enough to bind the dough. If the mixture feels too loose, you can add a little more gram flour.
- Shape the Rolls: Divide the dough into two parts. Grease your hands with a little oil and shape each part into a cylindrical log.
- Steam the Vadis: Grease a steamer plate or sieve with oil. Place the logs on the plate. Steam them in a steamer or a cooker (without the whistle) for 10 to 15 minutes on medium heat.
- Cool and Cut: Once steamed, turn off the flame and let the logs cool down completely. This is crucial for clean cuts. Once cool, cut them into medium-thick slices (discs).
- Fry to Perfection: Heat oil in a pan. Deep fry the slices on medium heat until they turn golden brown and crispy on both sides. You can also shallow fry them for a healthier option.
- Serve Hot: Drain on a tissue paper and serve your hot Vatana Vadi immediately.
Also Read – Crispy Leftover Chapati Vadi Recipe | Easy Tea-Time Snack
Cooking Tips for Better Results:
- Coarse Texture: Don’t blend the peas into a smooth paste. Keeping it coarse gives a nice bite and texture to the vadi.
- Cool Before Cutting: Always let the steamed rolls cool down completely before cutting. If you cut them while hot, they might break or crumble.
- Rice Flour is Key: Don’t skip the rice flour; it makes the vadis extra crispy and keeps them from absorbing too much oil.
- Frying Temperature: Fry on medium heat. If the oil is too hot, they will burn outside but stay raw inside. If it’s too cool, they will absorb oil.
Variations:
- Shallow Fry / Healthy Version: Instead of deep frying, you can shallow fry the slices on a tawa with very little oil. You can even eat them just steamed for a zero-oil snack!
- Spicy Version: Increase the number of green chillies or add a teaspoon of red chilli powder for an extra kick.
- Kid-Friendly: Reduce the chillies and add some grated carrots to the dough to make it more colourful and nutritious for kids.
Also Read – Leftover Chapati Vadi: Crispy Snack Recipe
Serving Suggestions:
- Tea Time Snack: These are best enjoyed with a hot cup of Masala Chai.
- Dips: Serve with spicy green chutney, tomato ketchup, or a tamarind date chutney.
- Side Dish: You can also serve them as a side dish with a traditional Maharashtrian thali containing Varan Bhaat (dal rice).
FAQs:
Q1: Can I use frozen peas for Vatana Vadi?
Ans: Yes, you can use frozen peas. Thaw them completely and drain any excess water before crushing them in the mixer.
Q2: How long can I store the steamed rolls?
Ans: You can store the steamed (uncut) rolls in the refrigerator for up to 2-3 days in an airtight container. Slice and fry them fresh when you want to eat.
Q3: Why is my Vadi breaking in oil?
Ans: This usually happens if the binding is low. Ensure you have added enough besan. Also, make sure the oil is hot enough before dropping the vadis in.
Q4: Is this recipe gluten-free?
Ans: No, because it contains asafoetida (hing), which often has wheat flour. To make it gluten-free, use pure hing crystals or skip the hing.
Q5: Can I air-fry these vadis?
Ans: Absolutely! Brush the sliced vadis with oil and air fry at 180°C (356°F) for 10-12 minutes or until crispy.
Also Read – Melt-in-Mouth Nylon Vadi Recipe: A Diwali Special Sweet
Crispy Vatana Vadi Recipe: Easy Green Peas Snack
Ingredients
- Fresh Green Peas Vatana/Matar: 1 cup
- Green Chillies: 5-6 adjust to taste
- Garlic: 7-8 cloves
- Ginger: 1-inch piece
- Fresh Coriander Leaves: A handful
- Curry Leaves: 10-12
- Besan Gram Flour: 1/2 cup
- Rice Flour: 2 tbsp for crispiness
- Sesame Seeds Til: 1 tbsp
- Cumin-Coriander Powder: 1 tsp
- Carom Seeds Ajwain: 1/4 tsp
- Turmeric Powder: 1/4 tsp
- Asafetida Hing: A pinch
- Lemon Juice: 1/2 tsp
- Salt: To taste
- Oil: For frying
Instructions
- Prepare the Green Paste: In a mixer jar, add the fresh green peas, green chillies, garlic cloves, ginger, coriander leaves, and curry leaves. Pulse them coarsely. Do not make a fine paste; a coarse texture is best for this recipe.
- Make the Dough: Transfer the crushed mixture into a large bowl. Add the gram flour (besan), rice flour, sesame seeds, cumin-coriander powder, turmeric, hing, salt, and lemon juice. Crush the carom seeds (ajwain) between your palms and add them in.
- Mix Well: Mix everything thoroughly by hand. Do not add water, as the moisture from the fresh peas is enough to bind the dough. If the mixture feels too loose, you can add a little more gram flour.
- Shape the Rolls: Divide the dough into two parts. Grease your hands with a little oil and shape each part into a cylindrical log.
- Steam the Vadis: Grease a steamer plate or sieve with oil. Place the logs on the plate. Steam them in a steamer or a cooker (without the whistle) for 10 to 15 minutes on medium heat.
- Cool and Cut: Once steamed, turn off the flame and let the logs cool down completely. This is crucial for clean cuts. Once cool, cut them into medium-thick slices (discs).
- Fry to Perfection: Heat oil in a pan. Deep fry the slices on medium heat until they turn golden brown and crispy on both sides. You can also shallow fry them for a healthier option.
- Serve Hot: Drain on a tissue paper and serve your hot Vatana Vadi immediately.
