Consolation Prize Winner – Makki Atta Vada (Corn Flour Dumplings)

Here’s one of the consolation prize winning recipes – the very innovative recipe made with ‘Makki ka Atta’, sent in by Santosh Bangar a senior citizen, a lawyer by profession and a food blogger. 

Apart from being innovative, this recipe requires only a few ingredients and is a perfect savoury for winter evening snacks especially in cities like Delhi.

Santosh shares her recipe with our readers in her own words:

Being a Punjabi we use makki ka atta in different recipes. Besides sarso ka sag and makki ki roti we use it in the parantha made with fenugreek, cauliflower and radish.

When we were in Raebarli there used to be plenty of get-togethers and parties and we had to make a different type of snacks to show our clavier.

So we had to come up with new ideas and this recipe was an invention that came to me while thinking of something new to prepare for the guests.

It is just like vada but does not require prior preparation and requires fewer ingredients.

Preparation time – 5 minutes

Cooking time – 5 minutes

[scg_html_carrot] Ingredients

• Makki ka atta (cornmeal flour)-1cup
• Boiled potato -1mashed
• Onion -1 finely chopped
• Green chili – 1
• Red chili – 1/4 tsp
• Coriander leaves – finely chopped
• Sesame seeds – 1tsp(optional)
• Wheat rawa–1tbsp
• ajwain or thyme seeds–1/8 tsp(optional)
• Salt to taste
• Oil for frying

[scg_html_carrot] Method

1. Take a bowl and mix all the ingredients, add one tsp oil to into it.
2. Mix well it so that it becomes a slight dough and a little scattered.
3. Take 2 tbsp dough and bind it as we do for a laddoo.
4. Flatten this ball on palms like vada.
5. Deep/ shallow fry

Enjoy hot makki ka vada with sauce or  green chutney in winter with cup of tea!

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