I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
A Deliciously Crunchy and Unique Appetizer
Chickpea flour snacks are an awesome party appetizer that stands out from the rest. They are crunchy on the outside and soft on the inside.
You need to fry the vada over a high fire to prevent them from absorbing too much oil. These snacks are best served with sweet and sour chutney or tomato sauce.
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20 chickpea flour vadas
- 1/2 cup fine wheat semolina
- 1/2 cup gram flour (chickpea flour or besan)
- 2 1/2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon carom seeds
- 1 tablespoon finely chopped green chilies
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 1/2 teaspoon salt to taste
- 1 tablespoon ginger-garlic paste
- 1 tablespoon kasuri methi (or chopped coriander leaves, although kasuri methi gives better flavor)
- 1 teaspoon lemon juice
- oil for deep-frying
- 2 pinches hing (asafoetida powder)
- In a mixing bowl, add semolina and gram flour. Add 3 to 4 cups of water. Make a lump-free batter. The batter should be thin.
- Heat a deep-bottomed pan or non-stick pan. Add some oil. Throw in cumin seeds and carom seeds. Let them sizzle.
- Add chopped green chilies and ginger-garlic paste. Saute on low fire until they emit a nice aroma.
- Add turmeric powder, hing powder, garam masala powder, kasuri methi (or chopped coriander leaves), and lemon juice. Mix well.
- Pour gram flour and semolina batter into the pan. Add salt. Cook on a low fire, stirring continuously. When the mixture becomes thick, add a little oil. Collect the paste to form a pliable dough. Spread it on a plate to cool.
- Pick up lemon-sized dough portions and shape them like chocos or squares. Apply oil to your fingers to prevent them from sticking while making the shapes.
- Heat oil for deep-frying. Drop the dough squares one by one into the very hot oil. Fry, turning occasionally to ensure uniform cooking. Reduce the fire once they are golden brown and crispy.
- Transfer to an absorbent paper towel. Repeat the same until you finish making all of the vada.
- Serve with tomato sauce or any sweet-sour chutney or sauce. Enjoy eating these delightful snacks!
- Before frying, make sure that the oil is very hot; otherwise, the vada will absorb too much oil.
- Fry on high heat until the vada becomes crispy and golden brown.
- Serve chickpea flour snacks hot to enjoy the crunchiness.