Makai Na Khatta Vada

Fried corn bread -speciality from the state of Gujarat

Makai ka khatta vada/Dhebra  is an authentic and traditional recipe from Rural Gujarat which I learned from a good friend of mine.Corn meal,crushed corn kernels, some whole corn niblets and few spices are added with curd to make a dough and then small vada/disc are made by pressing with your palms and then deep fried in hot oil.These vadas /dhebras can be served as a snack along with green chutney and hot tea,or as a main course dish with spicy aloo curry and fried green chilies.

Prep time-10 min
Cooking time-8 min
Recipe type-main,snack
Cuisine-Indian,Gujrati

INGREDIENTS-

• Corn meal/makki ka atta-1 cup
• Corn kernals/makai dana-1/2 cup
• Whole corn kernals/sabut makai dana-2 tbsp
• Green chilies,chopped- 2
• Ginger,chopped- 1tsp
• Cumin seeds/jeera-1 tsp
• Asafoetida/Hing-1/4 tsp
• Turmeric /Haldi-a pinch of
• Yogurt/dahi-approx 1 cup
• Salt- to  taste

PROCEDURE-

1. Grind together green chilies,ginger and 1/2 cup fresh corn kernals and make a paste.
2. Take corn meal/makki ka atta in a wide bowl and add the ground corn paste in it.
3. Now add fresh whole corn kernals,cumin seeds,asafoetida and salt and mix well.
4. Add curd and make a medium soft dough.(no need to add water,can use some more curd if needed)
5. Take a thick polythene sheet and apply some oil on it.
6. Place a small ball from the dough and press it with your palm or with another piece of polythene to make a round medium thick vada/disc.
7. Heat enough oil in a deep pan or kadhai.
8. Add the vada in hot oil and deep fry on medium hot oil till crisp and golden in colour.
9. You can also half fry the vada first and then refry them when you want to serve.(pic is of half fried vadas,I refried them again)
10. Serve hot with potato curry,fried green chilies and coriander chutney.

Tip-
If you want to avoid deep frying then can also shallow fry it in little oil or make paratha.