- Brown Chick Peas – 1/2Cup (100gms)
- Green Chilies – 5
- Ginger – Small Piece
- Cumin Seeds – 1/4tsp + 1/8tsp
- Onion – 1(50gms)
- Rice Flour – 2Tbsps
- Salt – To Taste (1/2tsp + 1/2Of 1/8tsp)
- Chopped Coriander – 1Tbsp
- Oil – For Deep Frying
Wash chickpeas and add sufficient water and soak them overnight. Drain water from the soaked chickpeas and keep them aside.
Wash ginger and green chilies and roughly chop them.
Peel and roughly chop onions.
Spread a paper napkin in a plate and keep it nearby.
Take oil in a pan and heat oil. Use a mini chopper or a food processor to make the mixture---if they are not available one can even use a mixer grinder. Take the chopped onions, chopped ginger and green chilies and cumin seeds into the chopper bowl and chop them finely. Take the chopped onion mixture into a mixing bowl. Take half of the soaked chickpeas and run the chopper to get a slightly coarse mixture. Add this ground mixture into the mixing bowl. Similarly grind the soaked chickpeas to a coarse texture and add to the mixing bowl. Add rice flour little by little and mix the mixture to form a lump---mixture taken in a fist should hold the shape. Now add salt and mix well. With wet fingers make small balls and flatten them and shape them into flat discs or vadas. When oil is sufficiently hot, carefully drop the vadas in oil and fry them on medium flame. Stir the vadas in oil and turn them in between and fry till they turn golden in color. Using a slotted ladle, remove the vadas from oil and spread them on paper napkin to soak excess oil. Serve hot vadas with any dip of choice.
Points To Observe:
One can even use the kabuli chana to make these vadas but brown chickpeas taste better.
Grind the soaked chickpeas to a coarse texture only. So use a mini chopper or a food processor to grind to the right texture. If chopper or processor is not available carefully grind them in a mixer grinder using a PULSE button. As the texture of chickpeas is coarse, when fried they taste crisp from outside and soft from inside. For more crispy vadas flatten the vadas thinly and then fry them in oil.
Rice flour helps in binding the mixture and it also helps in getting crispy texture to vadas.
Fry vadas in medium flame till they turn golden in color. But keep stirring the vadas in oil for even browning.
Combination of green chilies, ginger and cumin seeds adds special flavor to vadas. Onions give a slightly sweet flavor to vadas---onions when fried in oil tastes good. Coriander adds a subtle flavor to the vadas. In total these vadas taste excellent.
|Our Earlier discussions on the Blog
|Your Earlier comments on the Blog
|Your emails to firstname.lastname@example.org