Back Vadai BBC বড়া Bengali/Bangla Vada (Gericht) German Vada Spanish Vada Fiji Vada French વડાં Gujarati ואדה HE वड़ा Hindi Vadai ID
&sq=Facebook&lang=en&file=File:Medu_Vadas.JPG) Medu vadas served with coconut chutney | |
| Alternative names | wada, vade, vadai, bara |
|---|---|
| Course | breakfast, snack |
| Place of origin | India |
| Region or state | India, Sri Lanka, Pakistan, Bangladesh, Singapore, Malaysia, Myanmar, Trinidad and Tobago,[1] Guyana,[2] Suriname,[3] South Africa,[4] Mauritius,[5] Fiji[6] |
| Similar dishes | Burmese fritters |
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Vada, vadai, wada, or bara is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings.[7][8] Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi (yogurt), Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki.
The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of Maharashtra). They are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada, vada pav, and doubles).
- ^ "Doubles (As Trini as You Can Get)". 25 September 2009.
- ^ "Guyanese Style Bara Recipe – Vegan Indian Fritter". Caribbean Style Recipes. 20 April 2017. Retrieved 3 October 2019.
- ^ "Bara". Retrieved 3 October 2019.
- ^ Mesthrie, Rajend (14 September 2018). Language in Indenture: A Sociolinguistic History of Bhojpuri-Hindi in South Africa. Routledge. ISBN 9780429785788. Retrieved 3 October 2019 – via Google Books.
- ^ "Mauritius: Bhajas". 196 flavors. 6 January 2013. Retrieved 3 October 2019.
- ^ "Fiji Indian Hot & Spicy Bara Recipe". 9 December 2016. Retrieved 3 October 2019.
- ^ Andrea Nguyen (2011). Asian Dumplings. Ten Speed Press. p. 3. ISBN 9781607740926.
- ^ V. K. Joshi, ed. (2016). Indigenous Fermented Foods of South Asia. CRC Press. p. 401. ISBN 9781439887905.