Tuesday, February 23, 2010

Kabuli Sanagalu Vada (Chole Vada)

One morning I planned to cook Chapaties for night's dinner and soaked these chole to make a curry for chapatis.  But I didn't find time to make the chapatis in the evening and I decided to freeze these chole for future use.  That day was a Friday and I usually make some snack on Friday as the dinner generally gets delayed during weekends.  So I thought why not give a try to this Chole Vada and they turned out really yummy.



Kabuli Sanagalu (Chole) : 1 cup
Green Chilli : 2
Red Chilli : 2
Ginger - 1" (optional)
Coriander leaves - as desired
Cumin Seeds - 1 tsp
Salt to taste
Curry leaves few
Oil for deep frying

Although I didn't use curry leaves and coriander leaves in the vadas which are pictured, they really taste good only if you use them.


  • Clean and soak chole for overnight. 
  • Grind Chole with Chillies and Cumin seeds coarsely. You can add ginger while grinding or u can add later by cutting them into very fine pieces. 
  • Chop Coriander and curry leaves finely. Mix this with the dal to form a good mixture. Also add salt.
  • Heat Oil in a pan. Divide the dal mix into small balls, flatten them into small patties, either using your palm or using a wet plastic cover.
  • Once the oil is hot, deep fry until they are well cooked. Normally takes around 5 mins on sim for each one to be ready.
You can serve them with any type of chutney or u can have them with tomato ketchup or can enjoy them solely without any combination.

No comments:

Post a Comment

Thank you for visiting my blog. Hope to see you here again.


Related Posts with Thumbnails