Fresh, Serving Recipe Phodshiche Vadey Phodshi Cutlets Very Delicious

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19 ingredients, 12 steps, cooking Phodshiche Vadey (Phodshi Cutlets)

Hi all, at this time you can present recipe Phodshiche Vadey (Phodshi Cutlets) with 19 ingredients and 12 steps. Below this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 19 ingredients and 12 stages of easy cooking Phodshiche Vadey (Phodshi Cutlets).

Ingredients for Phodshiche Vadey (Phodshi Cutlets)

1. It’s 4 cups : Finely Chopped Phodshi (2 bunches).
2. You need 1 cup : Finely Chopped Onions (1 Large Onion).
3. You need 2 1/2-3 cups : Besan.
4. It’s 3 tbs : Rice Flour.
5. It’s 1/2 tsp : Turmeric Powder.
6. You need 1 tsp : Bedgi Red Chilli Powder.
7. It’s 1 tsp : Kashmiri Red Chilli Powder.
8. It’s 1 1/2 tsp : Coriander Powder.
9. It’s 3/4 tsp : Cumin Powder.
10. You need 2 tsp : Garam Masala.
11. Prepare 1/4 tsp : Asafoetida.
12. It’s 2 tsp : Jaggery.
13. It’s 1/2 tsp : Cumin Seeds.
14. Prepare 1 tsp : Fennel Seeds.
15. You need 2 pinches : Caraway Seeds (Ajwain/Owaa).
16. Prepare 1 tsp : Ginger Garlic Paste.
17. You need 2 tsp : Oil.
18. You need To Taste : Salt.
19. You need As Required : Oil For Shallow Frying.

If all raw materials Phodshiche Vadey (Phodshi Cutlets) it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Step by Step Cooking Phodshiche Vadey (Phodshi Cutlets)

1. To male Phodshiche Vade, soak the phodshi in clean water for some time to loosen the dirt that might have stuck to it.
   
2. Rinse it thoroughly and set aside to drain. Try to drain out most of the water so that the phodshi is dry enough while chopping.
   
3. In a mixing bowl, along with the chopped phodshi, mix together all the above mentioned ingredients except the besan, rice flour and oil for shallow frying.
   
4. The mixture will become slightly watery, as the phodshi is a bit slimy and onions will start releasing water as soon as they come in contact with salt.
   
5. Next, add the rice flour and the besan. The besan to be added can be increased or decreased, as only that much quantity should be added to the phodshi, which the mixture can hold and is required to make it slightly thick, such that it can be rolled into cutlets.
   
6. No extra water is required to be added to this mixture as the moisture of the phodshi and the onions is enough to hold the flour.
   
7. Heat a griddle and add oil to it for shallow frying the phodshi vade.
   
8. Divide the prepared mixture into equal parts and shape each into a cutlet of desired size. Flatten them slightly and release into the hot oil.
   
9. After a few cutlets have been released into the oil, reduce the heat to low and fry till the bottom side is well browned.
   
10. Flip and fry again on low to medium heat, so that the phodshi and the flours are well cooked and the vade turn crispy.
    
11. When the vade are completely cooked, drain them onto an absorbent paper.
    
12. For serving, arrange these delicious and traditional Phodshiche Vade in a serving dish and serve some green coriander chutney and some tomato ketchup along with it!
    
13. Finish and Enjoy.

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