Steps to Make Delicious Phodshiche Vadey (Phodshi Cutlets)

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, phodshiche vadey (phodshi cutlets). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Phodshiche Vadey (Phodshi Cutlets) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Phodshiche Vadey (Phodshi Cutlets) is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have phodshiche vadey (phodshi cutlets) using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Phodshiche Vadey (Phodshi Cutlets):

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

Steps to make 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!

So that is going to wrap this up for this exceptional food phodshiche vadey (phodshi cutlets) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!