Deep-fried Savory Buns
(Vade)

Serves: 4  Style: Maharashtrian Vegetarian 800  teaspoon(s) red chilli powder 1  teaspoon(s) turmeric powder 1  tablespoon(s) oil salt to taste warm water as required to knead dough oil to deep fry Dry-roast the following separately, cool, then grind dry and fine to get vade powder: 12  cup(s) raw rice 2  cups(s) split bengal gram (chana dal) 1  tablespoon(s) split black gram (urad dal) 1  tablespoon(s) coriander seeds 1  teaspoon(s) cumin seeds Mix well the salt, turmeric powder and red chilli powder along with the vade powder. Make a hole in the centre and pour in the oil. Gently mix into the flour and knead into a firm dough with warm water. Divide into marble-sized balls. Spread each ball into a flat roundel with greased palms. Heat the oil till hot. Put in the roundel and deep-fry on medium heat till well-puffed, crisp and golden. Drain on absorbent kitchen paper. TIP: The vade powder can be made in larger quantities in advance and ideally stored in airtight containers to be used as required. Serve hot with : recipes such as Eggplant and Potato Curry (Vagan Bateta nu Shak), Bottle Gourd Yakhni (Al Yakhin), and Green Peas Curry (Vatanyachi Bhaji).

 
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