| Thoom Jo Vado~ Fresh Green Garlic Patty |
Pounded green garlic patty, a winter blessing!
Ingredients
- 15 stalks of fresh green garlic, with bulbs
- 4-5 green chillies (or as per taste)
- Half cup of coriander leaves
- 1 tsp of Dried pomegranate seeds
- ½ tsp of Amchoor powder
- 2 tsp of Whole wheat flour*
- 2 tsp of Gramflour (Chickpeaflour/Besan)*
- Salt as per taste
- Oil for frying
Method
- Rinse well with water and cut off any wilted or pale portions of green garlic.
- Chop garlic bulbs and stalks, green chillies and coriander leaves.
- In a mortar pestle pound above mentioned ingredients, a handful at a time (in batches) till a coarse mix is obtained.
- Collect the pounded mix in a mixing bowl/ large plate.
- Add Aanardana, amchoor powder, salt and give it a gentle mix.
- Now add flours (besan as well as whole wheat flour) 1 tsp at a time and keep mixing.
- Keep adding flours till you are able to bind and shape the mixture.
- Remember that the mix should neither be pasty nor too dense. So add flours accordingly. You may need more or need less than above mentioned quantities of the flours. This is something like making manchurian balls, where we use just enough cornflour and maida to bind the mix.
- Taking small portions of the mix, make flat vada/patty. Repeat for the rest of mixture.
- Heat oil in a pan/kadai and deep fry the vada/vade/tikki on medium to low flame till well cooked from inside.
- From the above mentioned quantities of ingredients I got approximately 8 small sized Vada.
- The texture of Thum Ja vado (plural=vada) is mildly crisp from outside but soft from inside and if not cooked well it will have wet, chewy strings like texture. So fry these on medium to low flame in hot oil.
- You can serve these with chutney of your choice. I prefer mine with mint coriander chutney!
- Pair it with roti or have it with bread or just relish it like a snack!
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/02/thoom-ja-vada-fresh-green-garlic-patty/