Kalmi Vada

Serves 4

30 mins

146 Kcal

Kalmi Vada is a crunchy, savoury snack from North India, primarily originating from Rajasthan. A favourite wedding fare, festival delight, and street food, Kalmi Vada is famous for its crusty outside and soft mouthful of flavours. With chana dal or split chickpeas forming most of its composition, this so-called dal-based patty acquires its substantial body and earthy flavour. The Kalmi Vada recipe is relatively simple but a delicious collection of chana dal, spices, and herbs. To begin with, chana dal is soaked in water for at least several hours and ground into a coarse mixture with ingredients like ginger, garlic, green chillies, cumin, coriander, and garam masala. Fresh herbs like cilantro and mint are often added to give the vada an aromatic mouthfeel. This mixture is shaped into round or oval patties and deep-fried until golden brown and crispy. Serving suggestion: Best served with the tangy tamarind or cooling mint chutney. It just perfectly balances its spiciness with a pleasant or savoury kick. The kalmi vada recipe can be adjusted according to personal taste because its spice level can be 'amped up' for those who want a more intense spice or milder. This flavourful snack will do well during tea time, as an appetiser, or as part of a festive meal. Kalmi vada has that addictive crunch and extreme flavours. Whether you are cooking it for a special occasion or just a snack craving, this recipe brings the taste of India into your kitchen.

Ingredients required for Kalmi Vada

1 cup chana dal
3 green chillies
1 inch ginger
1 cup spinach
2 tbsp cilantro
1 tsp sugar
2 tsp fennel seeds
11/2 tsp red chilli powder
11/2 tsp coriander powder
Salt
1 pinch asafoetida powder
2 tsp oil
2 tsp lemon juice

Cooking steps for Kalmi Vada

1
Kalmi Vada is a crispy, spicy snack made with chana dal and bold spices, perfect as an appetizer or tea-time treat.
2
Start the recipe of kalmi vada by soaking one cup of chana dal in water for 4-6 hours or overnight, then drain it thoroughly.
3
Prep your add-ins by chopping three green chilies, a one-inch piece of ginger, one cup of spinach, and a couple of tablespoons of fresh coriander.
4
Crush two teaspoons of fennel seeds for a sweet, aromatic note, and measure out 1.5 teaspoons each of red chili powder and coriander powder.
5
Add a teaspoon of sugar for balance and a pinch of asafoetida for flavour and digestion.
6
Blend the soaked chana dal into a coarse paste in a food processor—not too smooth, as texture is key.
7
In a large bowl, combine the dal paste with the spinach, chilies, ginger, coriander, spices, two teaspoons of lemon juice, and a drizzle of oil.
8
Mix until it all comes together.
9
Shape the mixture into small, firm patties or ovals.
10
Heat oil in a deep pan over medium heat, testing with a small bit of batter to ensure it sizzles and floats.
11
Fry the kalmi vadas in batches, cooking until golden brown and crispy.
12
Drain on paper towels to remove excess oil.
13
Serve hot with mint chutney or tamarind sauce for a snack that's crunchy, flavorful, and impossible to resist.

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FAQs

Can I use meat for kalmi vada?

Can I avoid deep-frying and make kalmi vada in some other way?

While deep frying is the most common technique, you could grill or bake the vadas for a healthier version. Grill by setting your oven to 400 F (200 C) and baking marinated vadas on a baking sheet for 20-25 minutes with an open switch halfway through grilling. Place the marinated pieces on a skewer or grill pan until crispy and golden brown. While they are not quite as crispy compared to deep-fried vadas, this grilling or baking presents a tasty option with a lot less oil.

How can I keep kalmi vada crispy?

Ensure your kalmi vada stays crispy by frying them at the proper temperature—too low, and they'll absorb oil. Too high, and they will burn. The ideal frying temperature is medium-high heat. Besides these factors, marinate the chicken or meat for at least an hour to lock in moisture, and the coating should be thick enough to form a crispy crust. Put the fried vadas on paper towels to remove excess oil dripping off. This keeps them crispy.