Kalmi Vada

Kalmi Vada – A Rajasthani delicacy which is a perfect finger food and is surprisingly very easy to prepare. These bite-size treats have a wonderfully crunchy texture and unique flavour which make it difficult to stop with just one helping!

Kalmi vadas are made from coarsely ground Bengal gram (chana dal), chopped spinach, spring onions, fresh coriander and a melange of Indian spices. One of the main secrets to their crunchiness and crisp texture is in the cooking method, as we fry these vadas twice to make sure they aren’t under cooked or raw from inside. They taste great when eaten with garlic chutney or green coriander chutney, as these can provide an extra freshness when eating this snack. These lentil fritters can be prepared well in advance and they freeze really well, meaning you can store them and use them when you have unexpected guests.

In order to achieve the ideal texture you need to make sure the chana dal is grounded not too finely, as otherwise it won’t bind well, and would be very soft and crumbly to eat. The green chillies help add a slight bit of spice to the dish, which helps cut through the herbs and spices we use and give a fresh taste. These vadas are delightful treats which are perfect to serve at a party as an appetiser, or canapé, and can also be made as a snack to eat daily.

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Helpful Tips and Tricks to Make Kalmi Vada:

• Do not soak the dal overnight as it will become too soft and vada’s don’t turn out very crisp.
• In order to achieve the desired crunchy texture its important that the chana dal is coarsely grounded and that the batter remains coarse and stiff and not runny. 
• Do not fry the vadas at very high temperatures as this will result in the centre remaining uncooked. 
• You can also air fry the wedges – for this preheat the air fryer for 10 minutes at the highest temperature. Put the wedges and fry for 15 minutes.
• Kalmi Vadas can be prepared ahead of time. Double fry the Vadas just before serving – slice the Vadas after frying them once, then put in an air tight container and refrigerate for 2-3 days or freeze them for about one month.

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Kalmi Vada

Serves: 25-30 pieces Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 1 cup chana dal, soaked for 3-4 hours
• 1.5 cups spinach, chopped
• 1/2 cups spring onions, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 2 tsp green chillies, finely chopped
• 1 tsp fennel seeds, lightly crushed
• 1 tsp chilli powder
• 1 tsp chaat masala 
• 1 tsp salt
• 1 tbsp oil
• Oil for frying

method

1. Wash and soak the chana dal for 3-4 hours. Drain the dal, removing any excess water. Reserve 1tbsp of dal and put the rest in a food processor and grind coarsely. DO NOT put in any water. 
2. Transfer the batter into a large bowl, add the reserved dal, chopped spinach, spring onions, coriander leaves, green chillies, fennel seed, chilli powder, chaat masala, salt and oil. Mix well. Adjust the seasoning as per your taste.
3. Take a little batter in your palm, give it a round shape and flatten the dal mixture into the round patty. Deep fry in medium-hot oil until light brown in colour. 
4. Remove them and place on an absorbent paper. Once cold you can out them in a box and refrigerate for 2-3 days
5. Before serving, slice them lengthwise into thick wedges. Deep fry the wedges in hot oil once again until crisp and golden. 
6. Serve with garlic chutney or coriander chutney.

Did You Make This Recipe?

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