Malvani Kakdi Vade/Malvani Cucumber Vada

Malvan is a town in Sindhudurg district on west coast of Maharashtra, and this town have its own cuisine which is fondly called as Malvani cuisine. Its a standard cuisine of South Konkan region of Maharashtra and Goa. Malvani cuisine is dominated with non vegetarian dishes however many delicious vegetarian dishes do exists. My today’s recipe is a fabulous dangerously addictive fried breads or pooris whatever you want like calling is an interesting dish i grabbed from Suma’s Space. And this kakdi vade calls for grated cucumber with usual flours and spices we often use in our daily cooking. These kakdi vade are served along with a non vegetarian curry which have their important part in most of festivals especially in weddings among the Malvani community. Usually the flours used in this vade are prepared by toasting the dals and rice, which is later powdered for making this vade. If you have all the flours in your pantry, trust me you can dish out this vade in less time easily at home.

These crispy Kakdi vade are going to be a part of this  month’s Shh Cooking Secretly, a monthly event started by me, which is now hosted by Mayuri Patel, we are cooking from Maharashtra cuisine as this month’s theme. We are exploring each regions of India and we, the fellow bloggers shares secretly our ingredients to cook a dish which will be mysterious ingredients for others and the best part is to guess the ingredients. Every month we are having loads of fun to guess other’s secret ingredients,dont forget to ping me if you want to join this group. I have been paired with Sharanya sis of Sara’s Tasty Buds, she gave me besan and coriander leaves. Since i have already posted about the popular Kothimbir vadi i looked for something interesting to cook with these two ingredients. Finally i landed to Suma’s space and prepared this Kakdi vade with my secret ingredients. Dont forget to make these vadas as they are seriously addictive, you just cant stop munching them;

Recipe Source: Suma
1/2cup Rice flour
1/4cup Chickpea flour
1/4cup Urad dal flour
1/2cup Grated cucumber
2tbsp Coriander leaves (chopped)
1tsp Ginger paste
1tsp Chilly paste
1tbsp Hot oil
Salt
Pinch of Asafoetida powder
Oil for frying

Take the flours,grated cucumber, chopped coriander, ginger paste, chilly paste and hot oil in a bowl, knead everything as a dough.

No need of adding water, the moisture from the cucumber is quite enough to knead everything as a stiff dough.

Divide the dough as small portions. Grease a plastic sheet and pat a dough ball with your fingers as medium sized disc.

Continue the same process with the remaining dough.

Meanwhile heat the oil for deep frying, once the oil is hot, gently remove the disc from the sheet and drop them to hot oil.

Fry the discs in small batches.

Fry on both sides until they turns golden brown.

Remove with a slotted spoon and drain the excess of oil with a paper towel.

Serve warm.