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