Looking for a unique and healthy snack to enjoy with your evening tea? Try this Fresh Green Chana Vada recipe! Known as Hirvya Chanyache Vade in Maharashtra, these crispy patties are made from fresh green chickpeas (hara chana), which are abundant during the winter season. Unlike regular dal vadas, these have a distinct sweetness from the fresh chana balanced perfectly with spicy chillies and aromatic spices.
This green chickpea patties recipe is not only delicious but also packed with protein and fiber. Whether you want a quick party starter or a tasty side dish for your meal, these vadas are sure to be a hit. They are crispy on the outside, soft on the inside, and require very basic kitchen ingredients. Let’s learn how to make this authentic Maharashtrian snack step-by-step!
Also Read – Ever Tried Chickpea and Potato Vada? You Should!
Ingredients:
- Main Ingredient: 1 Cup Fresh Green Chana (Fresh Green Chickpeas)
- Vegetables & Aromatics:
- 1 Medium Onion, finely chopped
- 1 tbsp Fresh Coriander Leaves, chopped
- 1/2 inch Ginger
- 2 Green Chillies
- 2 Garlic Cloves
- Spices:
- 1/4 tsp Turmeric Powder
- 1 tbsp Cumin-Coriander Powder (Dhana-Jeera Powder)
- 1/2 tsp Carom Seeds (Ajwain)
- 1/2 tsp Red Chilli Powder
- A pinch of Hing (Asafoetida)
- Salt to taste
- Binding Agents:
- 3 tbsp Besan (Gram Flour)
- 1 tbsp Rice Flour (for crispiness)
- Others:
- 1 tbsp Sesame Seeds (Til)
- Oil for deep frying
- Water (as needed)
Also Read – Homemade Dal Vadi Recipe
Step-by-Step Instructions:
- Prep the Chana: Boil water in a pot and add the fresh green chana. Cover and let them cook for about 10 minutes. Do not overcook; they should be slightly tender but hold their shape. Drain the water completely.
- Crush the Chana: Once cooled, transfer the chana to a mortar and pestle or a mixer grinder. Crush them coarsely. Do not make a fine paste; you want chunks for texture.
- Make the Paste: Crush the ginger, garlic, and green chillies together into a coarse paste.
- Mix Ingredients: In a large mixing bowl, take the crushed chana. Add the chopped onion, ginger-garlic-chilli paste, turmeric, red chilli powder, cumin-coriander powder, hing, and sesame seeds.
- Add Binding Flour: Add the Besan (Gram flour) and Rice flour to the bowl. The rice flour adds a great crunch to the chana vada.
- Season and Bind: Add salt, chopped coriander, and the carom seeds (crush ajwain between your palms before adding). Mix everything well.
- Form the Dough: The moisture from the chana and onion might be enough to bind the mixture. If it feels too dry, sprinkle a very small amount of water to form a tight dough.
- Shape the Vadas: Grease your palms with a little oil. Take a small lemon-sized portion of the mixture and flatten it into a patty (vada) shape.
- Fry: Heat oil in a deep pan. Once hot, lower the flame to medium. Gently slide the vadas into the oil.
- Serve: Fry until they turn golden brown and crispy on both sides. Remove and drain on a tissue paper.
Also Read – Crispy Vatana Vadi Recipe: Easy Green Peas Snack
Cooking Tips for Better Results:
- Don’t Over-boil: Ensure the green chana is cooked only about 70-80% before crushing. If they are too mushy, the vada will absorb more oil.
- Coarse Texture: The secret to a good Hirvya Chanyache Vade is the texture. Keep the chana coarse so you get a nice bite in every mouthful.
- Oil Temperature: Fry on medium flame. If the oil is too hot, the outside will burn while the inside remains raw. If it’s too cool, the vadas will become oily.
- Storage: You can shape the patties and refrigerate them in an airtight container for a few hours before frying.
Variations:
- Vegan Version: This recipe is naturally vegan! Just ensure you fry in vegetable oil.
- Spicy Version: Increase the amount of green chillies or add a teaspoon of garam masala for an extra kick.
- Leafy Green Twist: Add a handful of chopped fresh Fenugreek (Methi) leaves or Spinach to the dough for added nutrition and flavour.
- Kid-Friendly: Reduce the green chillies and skip the red chilli powder to make it suitable for children.
Serving Suggestions:
- Classic Combo: Serve hot with Green Chutney or Tomato Ketchup.
- Tea Time: These are the perfect companions for a hot cup of Masala Chai.
- Vada Pav Style: Place the vada inside a Pav (bread roll) with some dry garlic chutney for a green twist on the classic Vada Pav.
Also Read – Crispy Kothimbir Vadi Recipe: How to Make Maharashtrian Snack
FAQs:
Q1: Can I use dried green chickpeas for this recipe?
Ans: Yes, but you must soak them overnight and pressure cook them until soft before using them in this Fresh Green Chana Vada recipe. Fresh chana tastes best, however.
Q2: Why is my vada breaking in the oil?
Ans: This usually happens if the binding is low. Add another teaspoon of Besan (Gram flour) to the mixture to help it hold its shape.
Q3: Is rice flour necessary?
Ans: Rice flour helps make the Hirvya Chanyache Vade crispy. If you don’t have it, you can use cornstarch or just skip it, though the vadas might be slightly softer.
Q4: Can I air fry these vadas?
Ans: Yes! Brush the patties generously with oil and air fry at 180°C (356°F) for 15-20 minutes, flipping halfway, for a healthier version.
Crispy Fresh Green Chana Vada Recipe | Hirvya Chanyache Vade
Ingredients
- Main Ingredient: 1 Cup Fresh Green Chana Fresh Green Chickpeas
Vegetables & Aromatics:
- 1 Medium Onion finely chopped
- 1 tbsp Fresh Coriander Leaves chopped
- 1/2 inch Ginger
- 2 Green Chillies
- 2 Garlic Cloves
Spices:
- 1/4 tsp Turmeric Powder
- 1 tbsp Cumin-Coriander Powder Dhana-Jeera Powder
- 1/2 tsp Carom Seeds Ajwain
- 1/2 tsp Red Chilli Powder
- A pinch of Hing Asafoetida
- Salt to taste
Binding Agents:
- 3 tbsp Besan Gram Flour
- 1 tbsp Rice Flour for crispiness
Others:
- 1 tbsp Sesame Seeds Til
- Oil for deep frying
- Water as needed
Instructions
- Prep the Chana: Boil water in a pot and add the fresh green chana. Cover and let them cook for about 10 minutes. Do not overcook; they should be slightly tender but hold their shape. Drain the water completely.
- Crush the Chana: Once cooled, transfer the chana to a mortar and pestle or a mixer grinder. Crush them coarsely. Do not make a fine paste; you want chunks for texture.
- Make the Paste: Crush the ginger, garlic, and green chillies together into a coarse paste.
- Mix Ingredients: In a large mixing bowl, take the crushed chana. Add the chopped onion, ginger-garlic-chilli paste, turmeric, red chilli powder, cumin-coriander powder, hing, and sesame seeds.
- Add Binding Flour: Add the Besan (Gram flour) and Rice flour to the bowl. The rice flour adds a great crunch to the chana vada.
- Season and Bind: Add salt, chopped coriander, and the carom seeds (crush ajwain between your palms before adding). Mix everything well.
- Form the Dough: The moisture from the chana and onion might be enough to bind the mixture. If it feels too dry, sprinkle a very small amount of water to form a tight dough.
- Shape the Vadas: Grease your palms with a little oil. Take a small lemon-sized portion of the mixture and flatten it into a patty (vada) shape.
- Fry: Heat oil in a deep pan. Once hot, lower the flame to medium. Gently slide the vadas into the oil.
- Serve: Fry until they turn golden brown and crispy on both sides. Remove and drain on a tissue paper.
