Chana vada recipe | chickpea fritters

• Produce

  • 1 pinch Asafoetida
  • 1 cup Chickpeas, dried white
  • 1/4 cup Coriander
  • 3/4 inch Ginger
  • 1 Green chili
  • 1 Onion, medium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/2 tbsp Rice flour
  • 1 Salt as required
  • 1/2 tsp Sugar - optional

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Other

  • oil for deep frying or shallow frying

Found on vegrecipesofindia.com

Description

Directions

• rinse the chickpeas well. then soak them in enough water in a bowl or pan.
• keep covered for 7 to 8 hours or overnight.
• drain them well and add them to the wet grinder or chutney grinder.
• also add the chopped green chilies, ginger, asafoetida and cumin seeds.
• grind to a semi coarse mixture without adding water.
• add water only if required and if you are unable to grind the mixture. remove the chickpea mixture in a bowl.
• add finely chopped onions, coriander leaves, coriander powder, crushed black pepper, rice flour, sugar and salt. the rice flour helps in binding the mixture.
• mix very well.
• shape into round and flat vadas or patties.
• heat oil for deep or shallow frying in a kadai or pan. slid the vadas or patties into hot oil.
• let one side get half cooked and turn over carefully with a slotted spoon.
• fry the chickpea fritters till both sides are crisp and golden.
• note if you have added water while grinding the chickpeas, then you wont be able to shape them like patties. in this case drop spoonfuls of the batter in hot oil while frying.
• drain the chana vada on kitchen napkins to remove excess oil.
• serve chana vada hot with green chutney or coconut chutney.