Chicken Vada is a delectable fusion snack that combines the flavours of succulent chicken and the traditional appeal of South Indian vadas. Chicken Vada centers around a fine mince of chicken, which is well-balanced with an aromatic combination of spices and herbs to offer a strong taste. The addition of finely chopped onions, green chillies, and fresh coriander add freshness, but subtle heat will further improve its overall taste. Chicken Vada is very versatile, making it a great appetizer for parties, a nice tea-time snack, or even a protein-based snack for light meals. Its compatibility with a variety of dips and sauces, such as mint chutney, tamarind sauce, or a creamy yogurt dip, adds to its appeal. It can be served as a more substantial meal with a fresh salad or rice-based dishes. Chicken Vada is a dish set apart because it suits different palates. Spiciness can be tuned to either mild or adventurous, depending on taste. The protein-rich composition, in the form of chicken and lentils, is what makes this snack a complete one. It makes a perfect dish for festivals, tea time, or as a fast remedy for sudden guests visiting you.

• 300 gms chicken
• Curry leaves
• 1 tsp ginger
• 1/4 tsp turmeric powder
• 1/2 tsp fennel seeds
• Oil
• 1/2 cup onions
• 1/2 tsp chili powder
• 2 tbs coriander leaves
• 2 green chilli
• 1 clove garlic
• Salt

• Start the recipe of chicken vada by soaking 1 cup of chana dal (kadala paruppu) in water for 3-4 hours.
• Drain the dal completely and set it aside once soaked.
• Prepare the chicken by placing 300 grams of bone-in chicken in a pressure cooker.
• Sprinkle ¼ Tsp turmeric powder, 1/2 Tsp chili powder, and salt to taste over the chicken, mixing well to coat evenly.
• Add 1/2 cup water to the cooker, close the lid, and pressure cook for 3-4 whistles on medium flame.
• Once the pressure releases naturally, open the cooker and check if the chicken is tender.
• Return the cooker to the stove and cook until all the stock is absorbed.
• Let the chicken cool, then shred the meat off the bones and discard the bones.
• Reserve 1 tablespoon of soaked chana dal and transfer the remaining dal to a blender.
• Add the shredded chicken, 1/2 cup chopped onion, 1 Tsp chopped ginger, 1 garlic clove, a few curry leaves, coriander leaves, 1/2 Tsp fennel seeds, 1-2 green chilies, and salt as required to the blender.
• Blend everything into a coarse paste without adding water, as the chicken will provide enough moisture.
• Transfer the mixture to a bowl and mix in the reserved soaked dal for added texture.
• Adjust seasoning if necessary, ensuring the batter is well balanced with spices and chicken flavor.
• Heat oil in a kadai or deep pan over medium heat for frying.
• Wet your hands with water, scoop small portions of the batter, and shape them into vadas by flattening them slightly.
• Place the vadas carefully into the hot oil and fry in batches to avoid overcrowding.
• Fry each vada for about 4 minutes on one side until golden brown, then flip and fry for another 5-7 minutes.
• Once crispy and golden on both sides, remove the vadas and drain excess oil on paper towels.
• Serve the chicken vadas hot with chutney or ketchup as a delightful snack.
• This chicken vada recipe combines the crunch of lentils and the savoriness of spiced chicken for a snack that's crispy, flavorful, and utterly satisfying.