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  • Although battered and deep-fried, the finished product should not be too oily if prepared correctly, since steam build-up within the vada pushes all oil away from within the vada. Vadas are preferably eaten freshly fried, while still hot and crunchy. — “Vada - Wikipedia, the free encyclopedia”,
  • Vada pav (Marathi: वड़ा पाव) , sometimes spelled wada pav, is a popular vegetarian fast food dish native to the Indian state of Maharashtra. Vada Pavs. Finely cut green chilies and ginger and a phodani (tempering) of mustard seeds and turmeric are added to a mash of boiled potatoes, and. — “Vada pav - Wikipedia, the free encyclopedia”,
  • Dahi vada (also known as thayir vadai in Tamil and perugu vada in Telugu, mosaru vade in Kannada , ଦହି ବରା Dahi Bara inOriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick yogurt (dahi). The hot deep fried vadas. — “Dahi vada - Wikipedia, the free encyclopedia”,


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