Chickpea Masala Vada | Kondakadalai Masala Vadai Recipe

Chickpea Masala Vada is a popular tea time snack. We all have made Masala Vada using chana dal. I always try some new versions and I came up with this Masala Vada using Chickpea. It is very tasty, deliciously crunchy on the outside and soft inside.

Here in UAE we regularly used to have falafel, which is a deep-fried ball made of chickpeas. But it will not have any extra spices as we generally add in our Indian dishes. My hubby likes spicy and crispy vada. He suggested me why not to give a try by adding our masalas in it. Chickpea vada came out well and tasted awesome. So wanted to share with you all and here is the recipe.

Chickpea Masala Vada :

• Soak chickpeas overnight, in order to cook fast. I used white chickpeas.
• If you forgot to soak, dry roast the chickpeas and soak it in hot water for at least 4-5 hours.
• While grinding do not add any water as we do for Masala Vada.
• Use whipper mode in the mixer while grinding chickpeas to get a coarse texture.
• Don’t make it mushy or smooth paste, then you will not be able to enjoy the crispy vada.

Chickpea Masala Vada | Kondakadalai Masala Vadai Recipe

Print Recipe

Crispy and crunchy Chickpea Masala Vada.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
10-12 vadas approx	15 minutes (exluding soaking time)

Cook Time

20 minutes

Servings Prep Time 10-12 vadas approx 15 minutes (exluding soaking time)

Cook Time 20 minutes

Chickpea Masala Vada | Kondakadalai Masala Vadai Recipe Print Recipe Crispy and crunchy Chickpea Masala Vada. CourseSide dish CuisineSouth Indian Servings Prep Time 10-12 vadas approx 15 minutes (exluding soaking time) Cook Time 20 minutes Servings Prep Time 10-12 vadas approx 15 minutes (exluding soaking time) Cook Time 20 minutes

Ingredients

• 1 cup White chick peas kondakadalai
• 1 Onion
• 1 tsp Fennel seed/Sombu
• 2 Green chillies
• 2 Garlic pod
• 1/2 inch Ginger
• 1/2 inch Cinnamon stick/Pattai
• 1 Clove/Lavangam
• 1 strand Curry leaves
• 5-6 Mint leaves
• salt to taste
• 2 cups oil to deep fry

Servings: vadas approx

Instructions

1. Soak chickpea overnight. Finely chop onion, green chilies, curry leaves and mint leaves. In a mortar add garlic, ginger, fennel seeds, clove, cinnamon and grind coarsely.

   
2. Wash chickpea, drain it thoroughly and grind it coarsely. Transfer it to a wide bowl. Add chopped onions, green chilies, pudina, curry leaves, salt to taste and ground ginger garlic mixture to a bowl.

   
3. Mix all the ingredients evenly. Make equally lemon sized balls and wet your palms with water and pat the vadas to flatten the balls.

   
4. Heat oil in a Kadai. Deep fry in medium flame until golden brown. Flip once to fry on the other side. Drain it on a paper towel. Crispy vada is ready.

   

Recipe Notes

• Soak chickpea overnight.
• Never add any water while grinding.
• Use whipper mode in the mixer while grinding chickpea to get a coarse texture.
• You can even use dry red chillies instead of green chillies.
• Use only 5 to 6 leaves of mint or else it will give a bitter taste.

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Crispy and crunchy Chickpea Masala Vada are ready to relish along with a hot cup of coffee/tea.