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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Masala Vada (Fritters)

I know I've mentioned my love of vada (Mixed Veggie, Corn &Cabbage) before so sharing this tasty recipe for Masala Vada won't be a shock! These simple and quick gluten-free patties are deliciously spicy with just the perfect amount of crisp and crunch. It's great as a snack or a side dish. These tasty ones really showcase the mix of dals which gives them their great crunch, while balancing the spice from the red onions and chilies!

Here is my recipe:

Masala Vada Emily (Cooking for Kishore)


Masala Vada
  • 1/4 cup Toor dal
  • 1/4 cup Urad dal
  • 1/4 cup Chana dal
  • 1Red Chili, dried
  • 1 small Red Onion, chopped
  • 4 Curry Leaves, chopped
  • 1/2 cup Cilantro, chopped
  • 1 Green Chili, finely chopped
  • 1/2 tsp Asafoetida Powder (Hing)
  • 1 tsp Garlic Ginger Paste
  • 3 cups Water
  • 1/2 tsp Salt
  • Vegetable Oil


  1. Soak the mixed dals in 3 cups water for at least an 1hr. Then drain off the water completely and run the soaked dal through a food processor till it resembles a coarse batter.
  2. Add the red chili, green chili, curry leaves, onion, garlic ginger paste, asafoetida, salt, and cilantro to the batter and mix throughly.
  3. Heat oil to medium high heat. Form round patties about a 1/2" thick and fry in the oil till gold brown and crisp on each side.
Yield: 10-15 Servings
Prep Time: 1 hrs.
Cook time: 20 mins.
Total time: 1 hrs. 20 mins.
Tags: Masala Vada, Masala Vadai, Gluten free, South Indian Snacks, South Indian Snack Recipes, how to make vadasnacks from around the world, andhra masala vada, chana dal vada, Paruppu Vadai,  ugadi, ugadi dishes, vada, vadai, vegan, Vegetarian


  1. These masala vada is one of my south Indian snacks, and you have made them so well. Thanks for linking it to my MLLA 121.


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