Black chickpeas are soaked in water and ground into paste along with spices. The mixture is then formed into small discs and deep fried in oil till golden brown in color. Serve black chickpea fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 6 Black Chickpea Fritters.
Black Chickpeas 1 1/4 Cups
Onion 1 Small
Green Chiles 3 – 4
Cumin Seeds 1/2 tsp
Curry Leaves 5
Cilantro few Sprigs
Salt to Taste
Oil for Deep Frying
Method of preparation:
Wash and tear the curry leaves into pieces.
Soak black chickpeas in water overnight.
Refresh the soaked chickpeas in water and strain.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro.
Grind the black chickpeas, green chiles and salt into coarse paste without adding any water.
In a mixing bowl, mix together chickpeas mixture, chopped onion, curry leaves and cumin seeds.
Take lemon sized chickpea mixture and form into ball.
Repeat the same with remaining mixture.
Heat oil in a pan on medium heat.
Flatten the chickpea ball on the palm of your hand with help of wet fingers.
Slowly drop the chickpea vada into hot oil.
Repeat the same with remaining chickpea mixture balls.
Deep fry the black chickpea vada on both sides till dark golden brown in color.
Serve black chickpea fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure black chickpeas is soaked well.
Suggestions: Adjust the spice level with green chiles.
Variations: Add a tbsp of rice flour if the chickpea mixture is very wet and not forming into a ball.
Other Names: Black Chickpeas Fritters, Nalla Senagala Vadalu, Kala Chana Wada.