Black chickpeas are soaked in water and ground into paste. The ground chickpeas are mixed with chopped onion, spice powders and herbs. 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 15 Masala Chickpeas Vada.
Black Chickpeas 1 1/2 Cups
Onion 1 Small
Green Chiles 3 – 4
Ginger 1 inch Piece
Garam Masala Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Fennel Seeds 1/4 tsp
Rice Flour 2 Tbsps
Curry Leaves 5
Cilantro few Sprigs
Salt to Taste
Oil for Deep Frying
Method of preparation:
Peel, wash and mince the ginger.
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 finely chop the green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro.
Grind the black chickpeas and salt into coarse paste without adding any water.
In a mixing bowl, mix together chickpeas mixture, rice flour, chopped onion, green chiles, ginger, cilantro, garam masala powder, red chili powder, curry leaves and fennel seeds.
Take lime 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 masala 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 or red chili powder.
Variations: Add a tbsp of lemon juice to the mixture if you wish.
Other Names: Masala Chickpeas Vada, Masala Nalla Senagala Vada.