Hi friends, last week I was quite busy with my household works and writing works. But here, start gear to routine post from now on... Actually last week I missed blogging and even I didn't cook recipes for blog and no photography too, yet I enjoyed in other way of doing my subject works after long time, once again I experienced the tensions, midnight studies, no foods, no hungry and lots and lots of memories during my college periods... J Lovely and cherish moments.
Coming to the recipe, which is I tried suddenly for Karthigai Deepam on last Sunday and it was came out very well. It has slight sweetness from the Kabuli chana and it was tasted really very good with spiciness. I add extra chillies and pepper to subside the extra sweetness. I love the vada very much...
15 Minutes (Apart from soaking)
Kabuli Chana/White Chick peas – 2 Cups (Soaked Overnight)
Onion – ½ Cup Chopped
Curry leaves – Few
Oil – To deep fry
Dry red chilles – 7
Green chilles – 2
Garlic – 10 pods
Coriander leaves – 1 Tbsp
Fennel seeds – 2 Tsp
Pepper – 1 Tsp
Coriander Powder – 1 Tsp
- First add the grind ingredients on a clean jar and grind it into coarse powder.
- Now add half amount of chana and grind it with spread of water.
- After ground the half, add the other half of chana and grind it into thick batter, don’t add much water.
- Add onions, curry leaves and enough salt and mix it well by clean hands.
- Add enough oil for deep fry and heat it on low-medium flame.
- Take small amount of batter and make a circle by hand and deep fry both sides till golden brown on medium flame.
- Take from the pan and keep it in tissue paper.
- Serve it hot for lunch or enjoy munch on tea time...
- You can use the same way for black chickpeas too.
- Add shallots instead of onions to get even more taste.
- The consistency of the vada batter is very important; it should not be content with more water.
- If you feel extra water in the batter add some amount of rice flour and mix it well.
|Crispy and yummy White Chickpeas Vada!!!|