Kalmi Vada | Sanjeev Kapoor Khazana

Popular deep fried vadas made using chana dal. Crunchy from the outside and soft inside, this is a perfect snack for the monsoon evenings.

KALMI VADA

Ingredients

1 cup split Bengal gram (chana dal), soaked and drained
2 tablespoons finely chopped onions
Salt to taste
1 teaspoon red chilli powder
½ tablespoon ginger-garlic-green chilli paste
½ teaspoon fennel seeds (saunf)
½ teaspoon coarsely crushed coriander seeds
1 tablespoon finely chopped fresh coriander leaves
Oil for deep-frying

Method

1. Blend Bengal gram to a coarse paste. Transfer in a bowl.
2. Add onions, salt, chilli powder, ginger-garlic-green chilli paste, fennel seeds, coriander seeds and coriander leaves and mix well.
3. Divide the mixture into equal portions and shape into vadas.
4. Heat sufficient oil in a kadai. Deep-fry vadas till golden brown. Drain on absorbent paper.
5. Serve hot with green coconut chutney.

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Cuisine - Rajasthan

Course - starter

Dish - starter