Chick Pea Masala Vada is an Indian snack with high protein and dietary fiber. Masala vada is usually made with chana dal but here I am making with whole chana. This is more nutritious. It is great for evening tea time snack.
Ingredients
2 cups of whole chana
1 small onion
handful of cilantro/coriander seeds
3-4 green chilies
a few curry leaves
2-4 inch piece of ginger
1 tsp cumin seeds
salt to taste
oil for deep frying
1 tbsp of rice flour or besan
2 cups of whole chana
1 small onion
handful of cilantro/coriander seeds
3-4 green chilies
a few curry leaves
2-4 inch piece of ginger
1 tsp cumin seeds
salt to taste
oil for deep frying
1 tbsp of rice flour or besan
Preparation
Soak the whole chana /chick peas in water for 4 hours.
Cut the onion very finely.
Finely chop cilantro, mint/pudina and curry leaves.
Soak the whole chana /chick peas in water for 4 hours.
Cut the onion very finely.
Finely chop cilantro, mint/pudina and curry leaves.
Procedure
Grinding
Take chana/chick peas, ginger, green chili cumin seeds and salt into your food processor or blender. Grind them without using any water. The batter need not have to be very fine. It can be little coarse. Transfer the batter into a mixing bowl. To this batter add chopped onion, mint, cilantro and curry leaves. Mix them well and make it into lemon size balls. If the batter is too loose, you may sprinkle some rice flour. Even the batter is not loose at this point, it may become loose after a few minutes. So you may add the rice flour later as needed.
Frying the vada
Place some oil for deep frying in a thick bottom skillet on medium heat. Take a plastic sand witch bag and wet it slightly. Place one ball of the batter on the plastic sheet and press it like a patty. When the oil is hot, drop the patty carefully into the hot oil. Continue making the patties and dropping them in the oil until you fill the oil. Don't make it too crowded. When you see the edges are changing color, flip them to the other side. When they are golden brown on both sides, transfer them onto a paper towel. Continue making all vadas with the remaining batter. Serve them hot with tomato sauce or any chutney of your choice. Try this masala vada with whole chana and enjoy. Please don't forget to share with friends and family.
Please feel free to write your comments and suggestions below.
Grinding
Take chana/chick peas, ginger, green chili cumin seeds and salt into your food processor or blender. Grind them without using any water. The batter need not have to be very fine. It can be little coarse. Transfer the batter into a mixing bowl. To this batter add chopped onion, mint, cilantro and curry leaves. Mix them well and make it into lemon size balls. If the batter is too loose, you may sprinkle some rice flour. Even the batter is not loose at this point, it may become loose after a few minutes. So you may add the rice flour later as needed.
Frying the vada
Place some oil for deep frying in a thick bottom skillet on medium heat. Take a plastic sand witch bag and wet it slightly. Place one ball of the batter on the plastic sheet and press it like a patty. When the oil is hot, drop the patty carefully into the hot oil. Continue making the patties and dropping them in the oil until you fill the oil. Don't make it too crowded. When you see the edges are changing color, flip them to the other side. When they are golden brown on both sides, transfer them onto a paper towel. Continue making all vadas with the remaining batter. Serve them hot with tomato sauce or any chutney of your choice. Try this masala vada with whole chana and enjoy. Please don't forget to share with friends and family.
Please feel free to write your comments and suggestions below.