Crispy Fresh Green Chana Vada Recipe | Hirvya Chanyache Vade
Learn how to make crispy Fresh Green Chana Vada (Hirvya Chanyache Vade). A quick Maharashtrian snack recipe using green chickpeas, spices & herbs. Perfect for tea time!
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.