Kondai kadalai vadai is a popular South Indian snack made from chickpeas (also known as kondai kadalai or Mookadalai ) and various spices. It is a deep-fried fritter that is crispy on the outside and soft on the inside. The chickpeas are soaked, ground into a coarse paste, and mixed with onions, ginger, green chilies, curry leaves, and other ingredients. The mixture is then shaped into patties and deep-fried until golden brown. Kondai kadalai vadai is typically served with coconut chutney or tomato chutney. It is a delicious and filling snack enjoyed by people of all ages.
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Kondai Kadalai (Chickpeas) Vadai
10
servings8
hours30
minutesDiscover the irresistible flavors of Kondai Kadalai Vadai – a crispy, deep-fried fritter made with chickpeas and aromatic spices. Perfectly paired with coconut or tomato chutney, this South Indian snack is a delight for all.
Ingredients
Kondai Kadalai (Chickpeas) – 1 cup
Red Chillies – 2
Green Chilli – 1
Sombu (Aniseeds) – 1 teaspoon
Fresh Ginger – a small piece
Garlic flakes – 4
Big Onion – 1
Mint Leaves – a handful
Coriander Leaves – a handful
Curry Leaves – few
Coconut gratings – 2 to 3 tablespoons (Optional)
Asafoetida Powder – half teaspoon
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
- Soak Kondai Kadalai (Chickpeas) for about 8 hours or overnight. Wash well and drain the excess water.
- In a mixie jar, first put red chillies, green chilli, ginger, garlic flakes (you can use with skin) and sombu (aniseeds) and grind it coarsely without adding any water.
- Then add soaked chickpeas and grind it in pulse mode first and then grind it normally to a thick coarse paste without adding any water.
- Remove and put it in a bowl. Add salt and asafoetida powder and mix well. To this add chopped onion, coriander leaves, mint and curry leaves along with coconut gratings and mix well.
- Heat oil in a kadai. Keep the stove in low flame. Take a small lemon size dough and flatten it slightly. Put it in the hot oil and fry till it turns golden brown.