Kalmi vada
AI-drafted · awaiting admin review
Crisp fritters of coarsely ground chana dal with whole spices, fried twice and served with chutney.
Region: Rajasthan (Marwar)Occasion: Tea-time snack; monsoonTime: 40 min + 4 hours soakingServes: 4Vegan
Ingredients
- 1 cup chana dal, soaked 4 hours
- 2 green chillies
- 1 inch ginger
- 1 tsp coriander seeds, crushed
- 1 tsp fennel seeds
- ½ tsp red chilli powder
- A pinch of hing
- 2 tbsp chopped coriander
- Salt to taste
- Oil for frying
Method
- Drain the dal and grind it coarsely with ginger and chillies, using no water.
- Mix in the spices, coriander and salt.
- Shape into flat oval patties and fry in medium-hot oil until just set. Drain.
- Cut each patty into thick slices and fry the slices again until crisp and golden.
- Serve with green chutney and tea.
History
Kalmi vada is a Marwari snack made from chana dal, a pulse grown widely in Rajasthan. Slicing the patties before a second fry makes them extra crisp.
Significance
It is a favourite monsoon snack in Rajasthan, made at home and sold by street vendors.