.Yam Vada or Elephant Yam Vada/Vadai which I made a while ago were shaped like Donuts and if shaped like pattice or nibbles, they can be said as Yam cutlets or like its kebabs or its shallow fried fritters/nibbles. All in all one simple name given to it, is Yam Vada.
In North India, in our community, yam has got a significant place in feasting menu of Diwali. Always we prepare batter coated crunchy-soft fritters of yam/elephant yam. I know it has some itchy property associated with it that makes it object of hatred or rejection. However, some yams available in markets don’t possess that itchiness while peeling and tingling effect while eating. If your yams possess that itchiness, then while boiling add some dried mango slices or some mango powder; this decreases or nullifies that tingling totally.
Now we shall head on to Yam Vada. These vada-s have spices & fresh condiments which make them flavourful. Corn flour/CornMeal (yellow one) and Bread Crumbs. These Vadas were so flavourful to accompany with any chutney but will taste very delectable with tangy-sweet chutney (Tamarind Dates Chutney).
Let’s get on to the recipe of yumm Yam Vada now –
Time Taken- For Preparation- 20 min
For Cooking- 25 min
Yam- 2 medium (like medium sized oranges)
Red Chilli Powder- ½ tsp
Turmeric- ¼ tsp
Dry Mango Powder- 1 tsp
Ginger- ½ tsp (minced)
Roasted Corn Flour (Meal) – 2 tbsp (Yellow one)
Bread Crumbs- 1/3 cup
Salt- to taste
Oil- for shallow/deep frying
Steps to follow-
- Wash off, peel off yams and boil until tender.
- Mash those yams by masher; add all remaining ingredients (obviously except oil for frying) and evenly mix by kneading.
- Now divide the dough mixture into four-five equal portions and shape each one like vada ((grease your hands with some oil or damp with some water to avoid sticking)); roll, flatten, smoothen the edges and pit a hole in the center taking care that it doesn’t create cracks around, if any do get created, then smoothen those.
- Heat oil in a deep pan for frying until it attains smoking point, transfer those vada-s to the pan.
- Shallow fry them on medium-high flame. Golden brown them both sides.
- Serve hot with some green Chatpati Chutney or Tamarind Dates Chutney (See below of the Post, replace raw mango slices by equal qty of tamarind pulp).
Note: Always consider the words in double brackets of “steps to follow” and in bolds of the introduction paragraphs
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