Name: Keema Dahi Vada. recipe by indrani sen at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Chicken minced (300 gms); Potato 2 to 3(chopped and boiled till tender); Bread (I used whole wheat bread 4 to 5); Green chilies chopped 2; Onions 2 chopped; Garlic 5 to 6 small cloves; All spice powder(cinnamon 1 stick, cardamom 3 to 4 and cloves 4 to 5); Ground Cumin powder(1/2 tsp); Coriander powder 1/2Tsp; Red chilly powder 1 tsp; Egg 1; Curd 1 cup; Roasted spices powder(cumin,coriander and red chilly roasted and powdered); Oil for deep fry; Clarified butter or ghee (2 tbsp)(optional); For the chutney:; Tamarind soaked in 1 cup of hot water. Jaggery (grated 2 to 3 tbsp)

ABOUT Keema Dahi Vada. RECIPE

Dahi vada is a common North Indian dessert which contains lentils dumplings deep fried and then soaked in a sweet and sour yogurt sauce with a lot of spicy and sweet chutney..

Ingredients Serving: 4

Chicken minced (300 gms)
Potato 2 to 3(chopped and boiled till tender)
Bread (I used whole wheat bread 4 to 5)
Green chilies chopped 2
Onions 2 chopped
Garlic 5 to 6 small cloves
All spice powder(cinnamon 1 stick, cardamom 3 to 4 and cloves 4 to 5)
Ground Cumin powder(1/2 tsp)
Coriander powder 1/2Tsp
Red chilly powder 1 tsp
Egg 1
Curd 1 cup
Roasted spices powder(cumin,coriander and red chilly roasted and powdered)
Oil for deep fry
Clarified butter or ghee (2 tbsp)(optional)
For the chutney:
Tamarind soaked in 1 cup of hot water. Jaggery (grated 2 to 3 tbsp)

Instructions

Preparing vadas: Wash the minced chicken and drain water completely. Mix chicken mince, potatoes, onion, garlic, green chilies, salt and grind in a blender till fine and smooth.
Take out of the grinder and add salt and spices, except the roasted spices and mix with hands. Grind the bread pieces in the grinder and mix it too.
Add 1 egg and mix. Wet your palms and make small balls from the mixture. Deep fry them till uniformly brown.
Preparing the tamarind chutney Boil the soaked tamarind with jaggery till it forms a rich brown thick sauce. Add 1/2 tsp of roasted spices and 1/2 tsp of chilly powder and let it simmer. Strain the chutney
Preparing yogurt sauce Beat the yogurt with salt and roasted spices powder. Keep the hot vadas on a shallow plate and pour the yogurt on them. Pour the chutney( 1 to 2 tbsp) on the Curd and let it soak for at least an hour.
Garnish with pomegranate seeds and serve.

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