Kalmi Vada

Kalmi Vada or green gram crispies is a great snack. It can be made ahead by partially frying for a kitty party. And then deep fried again for crispy snack or starter.

Last week I posted Paneer Do Pyaza recipe made by my sister and I got a lot of traffic for that. This week I am presenting another of my sister’s speciality, Kalmi Vadas.

They are typically a Rajasthani dish served with spicy coriander-mint chutney as snacks or starters pre-dinner.

But in the cities of Southern UP like Allahabad, it is primarily enjoyed as a chaat topped with yogurt dip & jaggery-tamarind chutney.

Today I am going to showcase the snack version, the chaat version will follow soon.

It is utterly delicious and you just can’t eat one.

Print Recipe

Kalmi Vada

A make-ahead party starter or can be served as chaat for the mood.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer, Snack

Cuisine: Indian, Vegetarian

Keyword: Quick & Easy

Servings: 12 people

Ingredients

• 2 cup chana dal split bengal gram
• 1 cup urad dal split black gram
• 4-5 green chili finely chopped
• 1½ inch ginger finely chopped
• 2 tsp fennel seeds saunf
• ½ tsp whole coriander seeds
• ¼ tsp red chili powder
• ½ tsp coriander powder dhania powder
• a pinch all spice powder garam masala
• ½ tsp asafetida hing
• to taste salt

Instructions

• Soak both chana and urad dal together overnight. Strain them next morning and grind coarsely in a processor.
• Add the remaining ingredients and spices to the batter. Allow the batter to ferment for 2 hours.
• Lightly wet your palm and shape the batter into oval rolls. Deep fry each roll into golden brown till half done. Allow them to cool.
• Once cool, slice each roll vertically into 4-5 pieces such that they resemble long finger or crispies.
• Deep fry the sliced fingers again, crisping them nicely. Serve hot with chutney and some sprinkled chaat masala.

Notes

1. You can store the deep-fied rolls after the first frying in freezer for upto 3 weeks.
2. Easily turn this into a chaat by serving the crispies with yogurt dip & tamarind-jaggery paste.