Masala vadai is a popular South Indian snack that’s made with delicious spices for a flavourful experience.
This Masala Vadai Wrap recipe combines three delicious components into one delicious dish. Golden brown masala vadai is added to some coleslaw with a drizzle of mint chutney before being wrapped in a perfectly grilled Figo Roti Paratha.
Bring this dish to a potluck or share it with your family for lunch or breakfast.
Preparation time: 40 minutes
Cooking time: 30 minutes
Servings: 4 - 5
Ingredients
| 5 pieces | Figo Roti Paratha | |
|---|---|---|
Masala Vadai: | ||
| 2 | dried red chillies, deseeded and halved | |
| 2 tsp | fennel seed | |
| 1 tsp | coriander seed | |
| ½ tsp | black pepper | |
| 1 cup | chana dal, soaked for 2 hours | |
| 2 | small onion, chopped | |
| 2 | green chillies, chopped | |
| 1 inch | ginger, finely chopped | |
| 15 | curry leaves, finely chopped | |
| 4 tbsp | chopped coriander leaves | |
| Salt to taste | ||
| Oil for deep frying | ||
Mint Chutney: | ||
| 2 cup | fresh coriander leaves | |
| ½ cup | fresh mint leaves | |
| 2 tbsp | peanut | |
| 3 cloves | garlic | |
| 2 | green chillies | |
| 2 tsp | fresh lemon juice | |
| 2-3 tbsp | water | |
| 1 tsp | cumin seeds | |
| ¼ tsp | sugar | |
| A pinch of pepper | ||
| Salt to taste | ||
Coleslaw: | ||
| ½ | carrot | |
| ¼ head of | white cabbage | |
| ¼ head of | purple cabbage | |
| 2 tbsp | mayonnaise | |
Method
- To prepare the masala vadai, grind dried chillies, fennel seeds, coriander seeds and black pepper coarsely in a grinder.
- Drain the soaked dal very well and to the grinder jar in which the spices are already there (no need to remove the spices). Grind the dal coarsely, adding 1 - 2 tablespoonsful of water if too dry. Transfer the mixture to a mixing bowl.
- Add chopped onion, green chilies, ginger, curry leaves, coriander leaves and salt; mix well.
- Form the mixture into medium-sized balls and flatten to shape into vadai.
- Heat oil for deep frying in a pot.
- Place vadai carefully into the hot oil, being careful not to overcrowd the pot.
- Fry vadai for a couple of minutes, then turn over with a slotted spoon to fry the other side until vadai are golden and crisp. Remove from the oil and drain.
- To prepare the mint chutney, blend all the ingredients together to the desired texture. Set aside until ready to use.
- To prepare the coleslaw, shred all the vegetables and mix with the mayonnaise. Refrigerate until ready to use.
- To assemble the wraps, grill the Figo Roti Parathas according to instructions.
- Wrap the coleslaw, vadai and a drizzle of mint chutney in the Figo Roti Parathas. Enjoy.
To find out more about QL Figo Foods products and where to buy them, click here.
