How to Make Delicious Chickpea Flour and Semolina Vada
A Deliciously Crunchy and Unique Appetizer
Chickpea flour and semolina vada are awesome party appetizers that stand out from the rest. They are crunchy on the outside and soft on the inside.
The frying in the recipe needs to be done on high fire in order to prevent them from absorbing too much oil. These snacks are best served with sweet and sour chutney or tomato sauce.
- 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 3-4 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.
- Take lemon-size dough portions and shape them like chocos or squares. Apply oil on 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!
1. Before frying, make sure that the oil is very hot; otherwise, the vada absorbs too much oil.
2. Fry on high heat until the vada become crispy and golden brown.
3. Serve vada hot to enjoy the crunchiness.
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|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 26 g||9%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 32 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|