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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.
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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