Ever Tried Chickpea and Potato Vada? You Should!

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Craving a satisfying snack? Think beyond the usual! This isn’t just another vada recipe. Discover the secret to achieving the perfect texture, starting with precisely mashed chickpeas and cool potatoes – the right consistency is key. Learn the specific spice blend that elevates these humble ingredients. Crucially, find out the surprising ingredient that guarantees crispy edges without being greasy. Miss even one step, and you’ll miss out on the ultimate flavour explosion. Ready to unlock the full potential of this delightful Chickpea and Potato Vada? Dive in for all the details!

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Ingredients:
  • 1 Cup Kabuli Chana (Chickpeas) (Soaked for 8 hours and then pressure cooked with a little salt for 5 whistles until soft and dry)
  • 1 Medium-sized Potato (boiled, peeled, and completely cooled)
  • 1 tsp Cumin-Coriander Powder
  • 1/2 tsp Chaat Masala Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • 1 tbsp (Ginger-Garlic-Green Chilli) Paste
  • 1 Medium-sized Onion Chopped
  • Coriander Leaves
  • 1/2 tbsp Cornflour
  • 1/2 tbsp Maida (All-purpose Flour)
  • Curd
  • Green Chutney
  • Date-Tamarind Chutney
  • Chopped Onions
  • Chaat Masala Powder
  • Red Chilli Powder
  • Sev (thin gram flour noodles)

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Instructions:
  1. Mash the cooked and drained chickpeas in a bowl using a pestle or a masher until finely broken down. Ensure there is no excess water. Mash the cooled boiled potato separately.
  2. Add the mashed potatoes to the mashed chickpeas. Then add cumin-coriander powder, chat masala, turmeric powder, chilli powder, salt, crushed ginger-garlic-green chilli, chopped onion, and chopped coriander leaves to the bowl.
  3. Mix all the ingredients thoroughly until well combined.
  4. Add cornflour and maida (or rice flour/only cornflour) to the mixture and mix again.
  5. Take a portion of the mixture, make it into a round shape like a small ball, and then flatten it into a vada or patty shape. You can make them in small or large sizes.
  6. Heat oil in a pan over medium heat. Gently slide the prepared vadas into the hot oil. Fry them on medium heat until they turn golden brown on both sides.
  7. Once golden brown and crispy, remove the vadas from the oil and drain them on a tissue paper or in a strainer to remove excess oil.
  8. The vadas can be served in various ways:
    • As a standalone snack. In a bun like a burger.
    • In a pav (bread roll) like a vada pav, with green chutney.
    • Topped with curd, green chutney, date-tamarind chutney, chopped onion, chat masala, chilli powder, and sev.
  9. The vadas can also be shallow-fried on a pan with a little oil until golden brown.
  10. Enjoy your homemade snack!

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Ever Tried Chickpea and Potato Vada? You Should!

Shubham Nimbalkar
Discover the secret to achieving the perfect texture, starting with precisely mashed chickpeas and cool potatoes – the right consistency is key.
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 3

Ingredients
  

  • 1 Cup Kabuli Chana Chickpeas (Soaked for 8 hours and then pressure cooked with a little salt for 5 whistles until soft and dry)
  • 1 Medium-sized Potato boiled, peeled, and completely cooled
  • 1 tsp Cumin-Coriander Powder
  • 1/2 tsp Chaat Masala Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • 1 tbsp Ginger-Garlic-Green Chilli Paste
  • 1 Medium-sized Onion Chopped
  • Coriander Leaves
  • 1/2 tbsp Cornflour
  • 1/2 tbsp Maida All-purpose Flour
  • Curd
  • Green Chutney
  • Date-Tamarind Chutney
  • Chopped Onions
  • Chaat Masala Powder
  • Red Chilli Powder
  • Sev thin gram flour noodles

Instructions
 

  • Mash the cooked and drained chickpeas in a bowl using a pestle or a masher until finely broken down. Ensure there is no excess water. Mash the cooled boiled potato separately.
  • Add the mashed potatoes to the mashed chickpeas. Then add cumin-coriander powder, chat masala, turmeric powder, chilli powder, salt, crushed ginger-garlic-green chilli, chopped onion, and chopped coriander leaves to the bowl.
  • Mix all the ingredients thoroughly until well combined.
  • Add cornflour and maida (or rice flour/only cornflour) to the mixture and mix again.
  • Take a portion of the mixture, make it into a round shape like a small ball, and then flatten it into a vada or patty shape. You can make them in small or large sizes.
  • Heat oil in a pan over medium heat. Gently slide the prepared vadas into the hot oil. Fry them on medium heat until they turn golden brown on both sides.
  • Once golden brown and crispy, remove the vadas from the oil and drain them on a tissue paper or in a strainer to remove excess oil.
  • The vadas can be served in various ways:
    As a standalone snack. In a bun like a burger.
    In a pav (bread roll) like a vada pav, with green chutney.
    Topped with curd, green chutney, date-tamarind chutney, chopped onion, chat masala, chilli powder, and sev.
  • The vadas can also be shallow-fried on a pan with a little oil until golden brown.
  • Enjoy your homemade snack!

Video

Keyword indian Snack

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