Steps to Prepare Award-winning Phodshiche Vadey (Phodshi Cutlets)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, phodshiche vadey (phodshi cutlets). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Phodshiche Vadey (Phodshi Cutlets) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Phodshiche Vadey (Phodshi Cutlets) is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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

Instructions 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!

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