How To Make Kalmi Vada Fries| Snacks Recipes

Kalmi Vada is a very popular, crispy and delicious appetizer. It is a snacks recipe for evening or breakfast. Deep fried bengal gram mix with potato and onion crispies can be enjoyed by serving hot with chutney or tomato ketchup.

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Kalmi Vada Fries

Kalmi Vada is a very popular, crispy and delicious appetizer. It is a snacks recipe for evening or breakfast.

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Course: Breakfast, Evening Snacks Recipe

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 2

Calories: 221kcal

Author: Reshu Drolia

Ingredients

• 250 gm Bengal Gram chana dal
• 1 potato finely chopped
• 1 onion finely chopped
• 1 inch ginger chopped
• 3 piece green chily chopped
• garlic
• coriander leaves Chopped
• Salt to taste
• ½ tsp red chily powder
• ½ tsp coriander seeds
• ½ tsp amchor powder Mango Powder
• Garam masala
• Oil deep fry

Instructions

• How to make kalmi vada
• Wash and soak chana dal for 2 hrs.
• Grind chana dal with ginger, green chily and garlic and make a thick coarsely paste, add little water while grinding (if required).
• Mix all the ingredients (potato, onion, coriander leaves, salt, red chily powder, coriander seeds, mango powder and garam masala) together and make a mixture.
• Take a big katori and tie a wet muslin cloth around it tightly.
• Sprinkle a little water over the muslin cloth and then place one portion of the chana dal mixture on it.
• Flatten the chana dal mixture lightly by using wet fingers.
• Heat oil in a pan, slide the vada in the hot oil on a medium flame and half fry till light brown colour.
• Take them out and let them cool on room temperature or freeze them for half an hour to make a tight shape.
• Repeat the same process for remaining vadas.
• When it became cool cut the vadas into long strips and deep fry again till they are golden brown and crisp. Drain on absorbent or tissue paper.
• Sprinkle Chat masala and serve.
• Serve hot with green chutney.

Notes

Note:
1) Kalmi vadas are double fried.
2) Slice vada and double fry before serving.
3) You can refrigerate vada for 2-3 days.

Nutrition

Serving: 4g | Calories: 221kcal | Carbohydrates: 41g | Protein: 9g | Fat: 2g | Sodium: 596mg | Potassium: 700mg | Fiber: 11g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 24.3mg | Calcium: 88mg | Iron: 5.2mg

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How to make kalmi vada:

• Wash and soak chana dal for 2 hrs.
• Grind chana dal with ginger, green chily and garlic and make a thick coarsely paste, add little water while grinding (if required).

• Mix all the ingredients (potato, onion, coriander leaves, salt, red chily powder, coriander seeds, mango powder and garam masala) together and make a mixture.

• Take a big katori and tie a wet muslin cloth around it tightly.

• Sprinkle a little water over the muslin cloth and then place one portion of the chana dal mixture on it.

• Flatten the chana dal mixture lightly by using wet fingers.
• Heat oil in a pan, slide the vada in the hot oil on a medium flame and half fry till light brown colour.

• Take them out and let them cool on room temperature or freeze them for half an hour to make a tight shape.
• Repeat the same process for remaining vadas.

• When it became cool cut the vadas into long strips and deep fry again till they are golden brown and crisp. Drain on absorbent or tissue paper.

• Sprinkle Chat masala and serve.

• Serve hot with green chutney.

Note:

• Kalmi vada’s are double fried.
• Slice vada and double fry before serving.
• You can refrigerate vada for 2-3 days.