Minty Chickpeas Vada
Ingredients
To Wet Grind
Overnight soaked Chickpeas 2 cups
Mint leaves 1 sprig
Fennel seeds 1tsp
Green chilli or Red chilli 2-3 no.s
Garlic 1clove
Other Ingredients
Spinach 1/2 cup(finely chopped)
Carrot 3-4 tbsp (finely chopped)
Purple Cabbage 1/2 cup(finely chopped)
Ginger 2 tsp(finely chopped)
Mint leaves 2-3 tbsp(finely chopped)
Salt to taste
Oil for deep frying
Method
Soak Chickpeas overnight or 6-8 hours and then drain completely, and grind with other ingredients under the heading "To Wet Grind" to a coarse paste. Sprinkle very little water while grinding.
After grinding transfer the ground chickpeas mixture to a bowl, and add salt, spinach,carrot,cabbage,ginger,mint leaves and combine everything well.
Then divide the mixture in to 15 small lemon sized balls n keep ready.
Heat oil in a kadai for deep frying, when oil get really hot, take one ball, press between your palms lightly and drop it in hot oil. First fry only one vada, then check for salt n spices...add according, mix well then proceed with all the mixture.
Do repeat the same procedure for the remaining chickpeas mixture, fry 4-5 vada at a time (based on your kadai/pan size)in medium high heat. Turn the vada other side after 2-3 minutes n fry other side till it turns crisp n nice brown color.
Once done, remove from the oil and drain it in paper towel.
That's it...Yummy Minty Chickpeas Vada ready. Serve Hot/Warm with a cup of chai/coffee.
To Wet Grind
Overnight soaked Chickpeas 2 cups
Mint leaves 1 sprig
Fennel seeds 1tsp
Green chilli or Red chilli 2-3 no.s
Garlic 1clove
Other Ingredients
Spinach 1/2 cup(finely chopped)
Carrot 3-4 tbsp (finely chopped)
Purple Cabbage 1/2 cup(finely chopped)
Ginger 2 tsp(finely chopped)
Mint leaves 2-3 tbsp(finely chopped)
Salt to taste
Oil for deep frying
Method
Soak Chickpeas overnight or 6-8 hours and then drain completely, and grind with other ingredients under the heading "To Wet Grind" to a coarse paste. Sprinkle very little water while grinding.
After grinding transfer the ground chickpeas mixture to a bowl, and add salt, spinach,carrot,cabbage,ginger,mint leaves and combine everything well.
Then divide the mixture in to 15 small lemon sized balls n keep ready.
Heat oil in a kadai for deep frying, when oil get really hot, take one ball, press between your palms lightly and drop it in hot oil. First fry only one vada, then check for salt n spices...add according, mix well then proceed with all the mixture.
Do repeat the same procedure for the remaining chickpeas mixture, fry 4-5 vada at a time (based on your kadai/pan size)in medium high heat. Turn the vada other side after 2-3 minutes n fry other side till it turns crisp n nice brown color.
Once done, remove from the oil and drain it in paper towel.
That's it...Yummy Minty Chickpeas Vada ready. Serve Hot/Warm with a cup of chai/coffee.
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