Vada Pao Sliders And Beer Batter “Kanda” Rings

Previous Next

So it’s a bad start for Mumbai Indians in UAE. With their current losing streak, they aren’t looking like the champions of last year. I keep thinking “Are they that bad without the God of cricket – SACHIN TENDULKAR??” Nevertheless, it is good to have faith, as the competition isn’t over yet. My next recipe is influenced by the street food of Mumbai, something that will even make Sachin Tendulkar go “AILA! Vada pao!”

Prep time: 15 mins

Cooking time: 15 mins

Serves 4-6 persons

Ingredients:

For the Vada Pao Sliders:

4 medium sized potatoes (boiled and mashed)

2-3 tsp of finely chopped coriander leaves

Juice of half a lime

½ tsp sugar

Salt to taste

Mix all these ingredients and keep aside.

For the tempering (tadka):

1 small onion finely chopped

1 tsp of ginger garlic paste

2 green chilies finely chopped

4-5 curry leaves

1 tsp of mustard seeds

½ tsp of turmeric powder

A pinch of hing/asafoetida

Heat 1 tbsp. of vegetable oil and add all the ingredients mentioned above starting from the last one to the first. Sauté for 2-3 mins and add this tempering in the mash potato mixture.

Make 12 equal sized balls and flatten them with the use of your palms and rest them in the fridge till you start frying.

For the batter of vadas:

4-5 tbsp. of besan/gram flour

¼ tsp of turmeric

1 tsp red chili powder

1 tsp dhania powder/ coriander powder

¼ tsp of baking soda

½ tsp of hot oil

Add water little by little to make a smooth and thick batter.

For the beer batter Kanda Rings:

It’s a merger of American onion rings and Mumbai’s KANDA Bhaji!!

Cut 3 large onions into ½ inch thick slices. Remove the centre of the onions and separate the rings, keep aside.

For the beer batter:

4 tbsp. besan/gram flour

1 tsp ajwain/carom seeds

1 tsp red chili powder

1 tsp turmeric

Salt to taste

Whisk all these ingredients along with the beer till it becomes a smooth and thick batter.

Preparation:

  • Heat oil in a pan. Dip the vadas in the batter and deep fry in the hot oil till its golden in colour. Remove them on a kitchen paper to soak the excess oil on the surface of the vadas. Similarly dip the onion rings in the beer & besan batter and deep fry till golden brown. Remove them on a kitchen paper to soak off the excess oil. Sprinkle chaat masala and red chilly powder and toss the rings. Cut the pao in halves and get ready to plate up.

As you see in the picture I have served them all together on a platter with 3 basic chutneys- green chutney, sweet chutney and red garlic chutney. I was bored to follow the mundane way of serving the vada pao with a fried green chilly, so I added a twist. Instead of the chilly, place a slice of jalapeno chilly (available in jars in all the major food stores around) on top of the vada and add red garlic chutney in the centre of this chilly. If you have a spike at home you can make a tower of the onion rings or just place them in a bowl next to your vada pao sliders. Give it a shot, even though Mumbai Indians aren’t the contenders for IPL championship this year, this dish surely is.

Article and Images by - Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Blush pairs perfectly with mildly spiced Indian cuisine, especially with these delicious desi sliders and beer-batter onion rings. Enjoyed best at 8° - 10° C.

Vada Pao Sliders And Beer Batter “Kanda” Rings

Harsh Dixit

So it’s a bad start for Mumbai Indians in UAE. With their current losing streak, they aren’t looking like the champions of last year. I keep thinking “Are they that bad without the God of cricket – SACHIN TENDULKAR??” Nevertheless, it is good to have faith, as the competition isn’t over yet. My next recipe is influenced by the street food of Mumbai, something that will even make Sachin Tendulkar go “AILA! Vada pao!”

Prep time: 15 mins

Cooking time: 15 mins

Serves 4-6 persons

Ingredients:

For the Vada Pao Sliders:

4 medium sized potatoes (boiled and mashed)

2-3 tsp of finely chopped coriander leaves

Juice of half a lime

½ tsp sugar

Salt to taste

Mix all these ingredients and keep aside.

For the tempering (tadka):

1 small onion finely chopped

1 tsp of ginger garlic paste

2 green chilies finely chopped

4-5 curry leaves

1 tsp of mustard seeds

½ tsp of turmeric powder

A pinch of hing/asafoetida

Heat 1 tbsp. of vegetable oil and add all the ingredients mentioned above starting from the last one to the first. Sauté for 2-3 mins and add this tempering in the mash potato mixture.

Make 12 equal sized balls and flatten them with the use of your palms and rest them in the fridge till you start frying.

For the batter of vadas:

4-5 tbsp. of besan/gram flour

¼ tsp of turmeric

1 tsp red chili powder

1 tsp dhania powder/ coriander powder

¼ tsp of baking soda

½ tsp of hot oil

Add water little by little to make a smooth and thick batter.

For the beer batter Kanda Rings:

It’s a merger of American onion rings and Mumbai’s KANDA Bhaji!!

Cut 3 large onions into ½ inch thick slices. Remove the centre of the onions and separate the rings, keep aside.

For the beer batter:

4 tbsp. besan/gram flour

1 tsp ajwain/carom seeds

1 tsp red chili powder

1 tsp turmeric

Salt to taste

Whisk all these ingredients along with the beer till it becomes a smooth and thick batter.

Preparation:

  • Heat oil in a pan. Dip the vadas in the batter and deep fry in the hot oil till its golden in colour. Remove them on a kitchen paper to soak the excess oil on the surface of the vadas. Similarly dip the onion rings in the beer & besan batter and deep fry till golden brown. Remove them on a kitchen paper to soak off the excess oil. Sprinkle chaat masala and red chilly powder and toss the rings. Cut the pao in halves and get ready to plate up.

As you see in the picture I have served them all together on a platter with 3 basic chutneys- green chutney, sweet chutney and red garlic chutney. I was bored to follow the mundane way of serving the vada pao with a fried green chilly, so I added a twist. Instead of the chilly, place a slice of jalapeno chilly (available in jars in all the major food stores around) on top of the vada and add red garlic chutney in the centre of this chilly. If you have a spike at home you can make a tower of the onion rings or just place them in a bowl next to your vada pao sliders. Give it a shot, even though Mumbai Indians aren’t the contenders for IPL championship this year, this dish surely is.

Article and Images by - Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Blush pairs perfectly with mildly spiced Indian cuisine, especially with these delicious desi sliders and beer-batter onion rings. Enjoyed best at 8° - 10° C.

Interested in more such stories? Subscribe to LiveInStyle.com

  •