- 2 cups dried chana dhal (split chickpeas)
- 1 dried chili
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1 bunch (handful) mint leaves
- 1/4 cup, pressed fresh cilantro
- 1 onion
- 2 tsp, mashed ginger
- 2 tsp, mashed garlic
- 1 fresh green chili
- 1.5 tsp salt
- 2 cups grapeseed oil
1. Soak the chana for about 8 hours. If you have time, rinse twice during soak and freshen water.
2. Rinse well then roughly pulse the chana. You want a paste but you want some bits of the dal intact for textural difference.
3. Grind all your spices in a coffee grinder. You can do a course grind or fine grind, depending on your preference.
4. Fine dice the onion.
5. Roughly chop the mint and cilantro.
6. Finely chop the fresh green chili.
7. Combine the chana paste with spices, onion, cilantro, mint, green chili and salt.
8. Shape into 5cm rounds with your hands. You should occasionally wet your hands to lessen the stickiness of the paste.
9. Lay them on baking paper.
10. You can dust them with rice flour if you want extra crispiness, but it isn’t that necessary.
11. Heat the oil up in a narrow, deep pot, and drop a few vada in, making sure it is bubbling right away.
12. Once they are golden brown, set them on a few layers of kitchen paper to absorb the oil.
13. If you have an air fryer, that is the best option for crispy vada.
14. You can enjoy as it or experiment with your favorite dipping sauces. In the picture, I have green onion and macadamia pesto and sundried tomato pesto. Go wild!
Also by Prashantha: Kimchi Avocado Gazpacho
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Photo: Prashantha Lachanna