Photograph of the finished Masala vada

India · Bánh đậu gà giã thô chiên

Masala vada

45 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 1.6 lb
  • Photograph of Onion Onion 2
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Fennel seeds Fennel seeds 0.8 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Edible flowers Edible flowers 0.4 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Soak chana dal for 4 hours, then drain and reserve a handful of whole seeds.
  2. 2 Grind most of the seeds into a coarse mass without adding water; the mass should still contain some coarse particles.
  3. 3 Coarsely grinding and mixing whole grains gives the cookies a crispy texture when bitten into, while finely grinding them results in sticky cookies.
  4. 4 Mix together the chopped onion, green chilies, curry leaves, cumin seeds, and ginger.
  5. 5 Mold the dough into a flat disc 1 cm thick with wet hands and press a small hole in the center.
  6. 6 Deep-fry at 170 degrees for 4 minutes on each side until golden brown and crispy on both sides, while remaining fluffy inside.

With an appliance

  • Air fryer 40 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 190 degrees for 14 minutes, flipping at minute 8.

Start cooking