Chickpea is a nutrition packed food, rich in protein, fibers, and higher level of Zinc, Folate, Vitamin B, Iron, Potassium and Phosphorus. It is a important substitute for the vegan, vegetarian diet. It regulates sugar level, help in weight loss, boost the digestion, help to reduce hypertension, cholesterol. Selenium in the chickpea lowers the inflammation and helps to prevent the growth of tumors
Bored of making same masala vada , so tried little different with chickpea. Compared to masala vada, chickpea vada is more tastier, crispier and retain the crispiness for long time. This vada needs overnight soaking and little longer frying time compare to normal vada. lets move on to the recipe.
INGREDIENTS
Chickpea (white) - 1 Cup
Onion chopped - 1/4 Cup
Dry red chili - 5
Garlic - 1 or 2 cloves
Ginger chopped - 1 Tsp
Cumin seed - 1 Tsp
Fennel seed - 1/2 Tsp
Asafoetida - 1/4 Tsp
Curry leaves - 1 spring
Salt - as needed
PROCEDURE
1. Soak white chickpea overnight.
2. Drain the water completely and add soaked chickpea into a mixer jar.
3. Then add in the garlic, red chili, asafoetida, salt.
4. Grind using pulse mode into a coarse paste and transfer into a mixing bowl.
5. Now add chopped onion, green chili, curry leaves, ginger, cumin, fennel seed and combine well to form the vada mixture.
6. Meanwhile, heat oil in the pan for frying.
7. When the oil is ready for frying, take some vada mixture and make a ball and press the ball between the palm to make it flat.
8. Gently drop into the oil, and allow to fry in batches of 4 or 5.
9. Fry on both sides until it reaches golden brown or bubbles stop. (it takes little longer time for frying compare to normal vada)
10. Crispy, tasty, nutritious vada is ready to taste with tea.
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