Paneer Makhana Dahi Vada– Dahi vada is a snack that we all love and relish at any time. Usually, Dahi vada is made with urad daal or moong daal. During Navratri, Janmashtami, Ekadashi and on different religious fasting days lentils, rice and grains are not allowed to consume. Only a few millets, spices and veggies are allowed during such fasting days.
These Vrat Dahi Vada or Dahi Bhalla is prepared and cooked the same way as the traditional ones but minus the lentils. Trust me; they taste equally good and delicious. Can be easily customized to suit the vegan diet!
Navratri is around the corner, and I am going through a list of potential falahari recipes that I want to share this year in my blog. I already shared, Kuttu atta poori, sava chawal khichdi, sabudana khichdi I wanted to share something out of the box this time. Paneer Makhana Dahi Vada is a very tasty and different recipe.
WHAT DOES FALAHARI MEAN?
The term phalahari or falahari refers to ‘phal‘ that means fruit and ‘aahar‘ means diet. When combined together it means– a diet that contains fruits and veggies.
Paneer– Paneer or cottage cheese is a milk product so it is considered falhari.
Makhana-Makhana or fox nut Makhanas also called fox nuts, or lotus seeds, come from a plant called Euryale Fox which grows in the stagnant water of wetlands or ponds in Eastern Asia. They have been used in Chinese medicine for 3000 years and found an important place in the science of Ayurveda too.
Finally, I would like to suggest you a few more recipes from my blog
Paneer Makhana Dahi Vada || Vrat Ka Dahi Vada
Course: SidesCuisine: IndianDifficulty: Easy6
servings30
minutes40
minutes114
kcalThese Vrat Dahi Vada or Dahi Bhalla is prepared and cooked the same way as the traditional ones but minus the lentils.
Ingredients
paneer cottage cheese’ crumbled ‘preferably home made’- 1 cup
makhana “fox nut”roasted ……………………1cup
green chilli…………….3 chopped
green coriander…….. 1/4 cup
salt…………as per taste
black pepper……1/2 tsp
red chilli powder…..1/4 tsp
kuttu ka atta”buck wheat”…….1/2 cup
curd……………………1/2kg
tamarind chutney …………as required
oil for frying
Directions
- mix cottage cheese, crush roasted makhana or fox nut, chopped green chilli, chopped coriander and salt and pepper together. mash and make around 6-7 balls out of it keep aside.
- in a bowl mix kuttu ka atta/buckwheat with water to make a thin paste leave for 3 min.
- heat oil in a pan.
- take one ball at a time, cover it with paste and deep-fry till light golden brown. keep aside
- whip curd in a bowl mix 1tbsp sugar in it
- now to arrange
- soak fried balls in curd take out one by one and arrange in a serving bowl top it with 5 to 6 tbsp of tamarind chutney and sprinkle salt and roasted cumin powder garnish with pomegranate and ginger Julianne …serve chilled
