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Beef Masala Vada Recipe

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Beef Masala Vada Recipe

Vadas is one of the most famous snacks all over India and is made with different punches. Normally it is made with veggies and daals (lentils) and is basically a vegetarian dish but here we have added beef as the main ingredient to have a different and more delightful taste of vadas.

You may also like: Beef Curry With Potato, Lentils with Beef Mince and Brown Rice and Beef Cutlets

You can serve it with garlic chutney and also with boiled veggies that will give it a filling taste and you can have it even in your healthy breakfast.

Beef Masala Vada Recipe

Prep Time – 10 Minutes
Cook Time – 10 Minutes
Yield – 4
Difficulty Level – Easy

Recipe Ingredients

  • ½ cup white lentil
  • ½ cup red lentil
  • ¼ cup yellow split peas
  • 1 cup beef mince (boiled)
  • ½ cup finely chopped onion
  • 1 teaspoon dried coriander
  • 1 teaspoon cumin seeds
  • 2 green chilies (finely chopped)
  • 3 tablespoons chopped mint
  • Oil for deep frying
  • 2 garlic cloves (minced)
  • 1 teaspoon dried pomegranate seeds
  • ½ teaspoon ginger paste
  • Salt as needed
  • ¼ teaspoon black pepper

Recipe Instructions

  1. Soak all of the lentils in water and leave over night. That will make it easy for you to grind it and you can have a fine thick mixture.
  2. Grind the lentils until fine and thick puree then take out in a large bowl.
  3. Add salt, black pepper, coriander, cumin, garlic mince and ginger paste and mix well.
  4. Finally add chopped mint, green chilies, beef mince and onion and mix well until all of the ingredients are fully incorporated.
  5. Make small balls with hands without any cracks then press at the middle to have circular flat cutlets. Set aside when ready.
  6. In the meanwhile heat oil in a pan for deep frying and slowly add the cutlets in the oil. Fry for about 3 to 4 minutes then change the side and again fry for 3 to 4 or until golden brown and fully cooked.
  7. Take out in a dish with a paper towel so that the extra oil is soaked.
  8. Garnish with chopped parsley and serve with green chili chutney. Serve hot.

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