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.
Print Pin RatePrep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2
Calories: 221
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.
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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More recipes you may like-Nariyal Ki Barfi, Aloo ka halva, Kuttu ki puri, Mungadal ka halva, Aate ka halva, Sabudana ki khichdi Etc.
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.
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- 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.
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