Country of origin: India 🇮🇳
Summertime at #20, 1st main road meant one thing - the ritual preparation of onion vadams. Thatha and Paati would join forces in the kitchen to prepare copious quantities of vadam batter. They would go to the terrace to lay out the vadams on a white cotton cloth, usually an old veshti. Some of us would trail along to coax Paati for a taste of the batter, delicious in itself. A few days later, the sunburnt vadams would be stored in tall jars, ready to be fried to crisp perfection. Whether we were eating vadams with hot sambar rice or as a standalone snack, one thing was certain - we would gobble them up as quickly as they were made! We hope you find these onion vadams as irresistible as we did.
from our home to yours.
Onion extract, raw rice, salt, vegetable oil, chilli flakes, asafoetida, and water.
Allergy information: Manufactured in a facility that also processes peanuts.
How to prepare
Heat oil in a kadai and fry each vadam for a few seconds until crisp. Be careful not to burn it. You can also grease the vadams with some oil and bake in a microwave.
- Energy - 330Kcal
- Protein - 3.2gm
- Fat - 0.3gm
- Carbohydrates - 78gm
Nice and crunchy.
Nice and crunchy...both oil fried and air fried ones are good