Tata Sampann Recipes: Kache Aloo Vadi
Evening snacks are something that all children look up to. After a tiring day at school they love to come home to TV time with their favourite snacks. Potato fries or potato chips are popular picks, but why should you compromise on the nutrition of the food when you can have a healthier potato snack alternatives?
This potato snacks recipe is here to change your ‘aalu ka nashta’ game. Made out of ingredients easily available in your kitchen, this ‘aalu ka nashta’ is highly nutritious and at the same time finger-licking tasty.
Potatoes are a great source of fibre and also help in keeping your blood-sugar levels and cholesterol in check. It provides fuel and the essential vitamins and nutrients to your child. It is also a good source of vitamin C which helps strengthens the immune system.
But the star of this dish is besan. Tata Sampann Fine Besan, which uses 100% unpolished chana dal, ensures that all nutritive properties are retained. It is rich in protein and carbohydrates and aids in metabolism which is required at a young age. Besan is a great source of several vitamins and minerals, including folate, iron, magnesium, phosphorus, copper and manganese. As it is a low-GI food, it has a gradual effect on blood sugar. It is an ideal protein for vegetarians as it provides nearly all of the essential amino acids.
So, with the goodness of besan and potatoes, this extremely delicious savoury dish is going to satisfy both your body and your tastebuds.
- • 3 large potatoes, grated
- • 3-4 tamarinds
- • Jaggery
- • 2 cups Tata Sampann Fine Besan
- • 1 tbsp kashmiri red chili powder
- • ½ tbsp coriander powder
- • ½ tbsp Tata Sampann Jeera Powder
- • ½ tbsp Tata Sampann Turmeric Powder
- • ¼ tbsp ajwain seeds
- • 2 finely chopped green chilies
- • 1 tbsp chopped coriander leaves
- • Oil
- • Salt to taste
1. Soak the tamarinds in some water. Add jaggery to balance the taste.
2. In a big bowl, add the Tata Sampann Fine Besan, red chilli powder, coriander powder, cumin powder, turmeric powder, crushed ajwain, chopped green chilies and coriander leaves. Add salt as per taste.
3. Mix these dry ingredients together (preferable with your hands) with the soaked tamarind water. Make sure you strain the water thoroughly.
4. Grease a steamer vessel with adequate amount of oil. Add a layer of the besan mixture to it and then another one of the grated potatoes.
5. Repeat the layering step till the container is filled.
6. Steam for 20-25 minutes.
7. Wait for it to cool and then cut into vada shaped pieces according to your preference.
8. To cook, you can either deep fry or shallow fry the vadas till golden brown and crispy.
Enjoy your kache aloo vadas with your favourite chutney or tomato ketchup.
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