Makka Ka Cha Vada Recipe, Alu sukhi sabji, How To Make Makka Ka Cha Vada Recipe
Makka ka cha Vada is a delicious and mouth watering crispy vada made with sweet corn, boiled potatoes, and spices, deep fried until golden in colour. Excellent appetizer from the Maharashtrian cuisine.
Alu gaddalu vepudu, Urlai kizhangu varuval, Golalu Bhaja
How to make MAKKA KA CHA VADA
3 reviews so far
Prep time 10 mins
Cook time 10 mins
Total time 20 mins
Author : Vahchef
Main Ingredient : Sweet Corn
Servings : 2 persons
Published date : October 15, 2018
Ingredients used in MAKKA KA CHA VADA
• Sweet corn - 1 cup.
• Potato - 1 number.
• Oil - to fry.
• Fennel seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Garlic(crushed) - 1 tea spoon.
• Ginger(crushed) - 1 tea spoon.
• Green chillies(crushed) - 1 tea spoon.
• Black salt - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Amchur powder - 1/2 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Asafoetida - pinch.
• Garam masala - 1/2 tea spoon.
• Salt - to taste.
• Sugar - 1 tea spoon.
• Flattened rice(optional) - 1/2 cup.
• Chickpea flour(optional) - 1/2 cup.
• Corn flour - 1 tea spoon.
Take the blender and add sweet corn and blend it into a coarse paste.
Boil the potato and grate it.
Heat 1 tablespoon of oil in a pan, add fennel seeds, cumin seeds, garlic, ginger, green chillies and saute it.
Add black salt, cumin powder, coriander powder, amchur powder, turmeric powder, asafoetida, garam masala and saute it.
To it, even add corn, potato, salt, sugar and saute it.
Now add flattened rice, chickpea flour and saute it and switch off the flame.
Sprinkle corn flour and mix thoroughly.
Take small dumpling and make round balls and give the shape of cutlet using hand and place it in a strainer.
Heat oil in a pan and dip the cutlet from strainer and deep fry them until golden brown in colour.
Now the makka ka cha vada is ready to serve with the tomato sauce.
Cooking with images
Batata bhaji, Potato , Akugadda palya
Makka ka chi Vadais a delicious and mouth-watering crispy vada made with sweet corn, boiled potatoes, and spices; deep fried until golden in colour. Excellent appetizer from the Maharashtriancuisine! Makka ka chi vada is simple to prepare and is also known by various names such as corn vada, mokkajonna vada or mokka jonna garelu in Telugu or Bhutte ke vade. Rainy season and the corns are full in market in India. The markets are loaded with delicious fresh sweet cornwhere one can make a variety of dishes with it. Fresh sweet corns are widely used in making of soups, salads, fritters etc. There are varieties of vada that we can make for example: a normal basic vada made with urad dal, masala vada, sabudana vada, dahi vada, ragi vada etc.
There are many versions of making the makka ka chi vada also. This version contains coarsesweet corn paste, boiled potatoes, fresh herbs and spices that enhance the taste of the vada. You could also adjust other spices as per your taste. Sweet corn is also known as sugar corn or pole corn and is a variety of maize with high sugar content. Sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Sweet corn is usually eaten fresh or they are canned or frozen. If the kernels get dried, they become tough and starchy, hence most of the times; the fresh kernels are boiled or steamed sprinkled with some salt and eaten. They are used as pizzatopping or in salads.
Corn on the cob is asweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then eaten directly off the cob or cut off. Creamed corn is asweet corn served in a milk or cream sauce. Sweet corn can also be eaten as baby corn. Sweet corn soup is a very popular dish made with corns. In India, corn is called as butta or makka or makki. Most Indians love to eat roasting the corns on the charcoal or boiled especially during rainy and winter season. Makki ki roti is very Indian flat bread made from corn flour and truly a delight to our palate. Fresh sweet corn has a nice, sweet taste, smooth texture, appealing to eye and complements with any other vegetableif added in mixed vegetable curry or soups or salads etc.
To prepare this delicious, fresh and crispy Makka chi vada, firstly heat oil in a pan and when the oil gets hot, add fennel, cumin seeds, garlic, ginger, green chillies and sauté. Reduce the flame and add the rest of the spices, corn paste, grated potatoes and mix well.
Add salt to taste and pinch of sugar. Mix all the ingredients well together. Now add poha and besan atta and mix. Switch off the flame and allow this mixture to cool. Sprinkle little corn flour and mix. Heat oil in pan for deep frying the vadas.
Take small dumplings of the corn mixture and form into desired shapes and keep aside. When the oil is hot, gently drop in the corn vadasand fry until they turn golden in colour. Remove, drain oil and serve hot with any type of sauce or chutney. Serve hot with tomato sauce, chilli sauce, anjeer sauce etc.
Sweet corn is one of the most popular vegetables. It is prized by adults and children mainly of its sweet flavour. This vegetable, although being sweet and delicious, is a great source of many vitamins and minerals. Sweet corn is very rich in vitamin B1, vitamin B5, vitaminC, phosphorus, manganese, folate and dietary fibre.
Because of the vitamins contained in sweet corn, many health benefits can be associated with the consumption of this delicious vegetable. Cooked sweet corn has significant antioxidant activity and has been suggested to reduce the chance of heart disease and cancer. Vadamade with sweet corn is truly refreshing and great to taste.
Do try this recipe as kids would surely love the taste.