Kashmiri Pakhala Vada

Bringing together the cooling comfort of fermented rice from Odisha and the warming spices of Kashmir in a delightful, crispy vada for a truly innovative starter.

Ingredients

- 200 grams cooked rice

- 50 grams plain yogurt

- 10 grams grated ginger

- 5 grams finely chopped green chili

- 5 grams roasted cumin powder

- 2 grams fennel powder

- 50 grams rice flour

- 5 grams chopped fresh mint leaves

- 200 ml cooking oil for frying

- 2 grams salt to taste

Recipe

1. In a bowl, mash the cooked rice lightly. Add yogurt, grated ginger, chopped green chili, roasted cumin powder, fennel powder, chopped mint leaves, and salt.

2. Mix everything well until combined. Gradually add the rice flour, mixing to form a firm dough. If too sticky, add a little more rice flour.

3. Divide the dough into small portions and flatten them slightly into vada shapes.

4. Heat cooking oil in a pan over medium heat.

5. Carefully place the vadas into the hot oil, ensuring not to overcrowd the pan.

6. Fry the vadas until they are golden brown and crispy on both sides.

7. Remove the vadas from the oil and place them on a paper towel to drain excess oil.

8. Serve hot with a fresh mint-yogurt dip or a simple chutney.

For an extra layer of flavor, soak the cooked rice in water overnight to mimic traditional Pakhala Bhata fermentation.

Adjust the green chili to your spice preference; for a milder version, deseed the chili.

Ensure the oil is at the right temperature for frying; too cold and vadas will be oily, too hot and they will burn quickly.

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