Remember to always fry the Kalmi Vada on a medium flame. Also be careful to not burn them. Sliced vadas can be stored in the freezer for about a month.
Split chickpeas (chana dal) (½ cup)
Coriander leaves (hara dhania), finely chopped (2 to 3 tbsp)
Green chillies (hari mirch), finely chopped (2)
Salt (to taste)
Lal Mirch Red Chilli Powder (½ tsp)
Garlic (lahsun) paste (2 to 4)
Onion (½ cup)
Ginger (adrak), grated (½-inch piece)
Cumin seeds (jeera) powder (½ tsp)
Asafoetida (hing) (a pinch)
Overnight-soak the chana dal in water. Grind or blend the soaked dal to make a fine paste.
To the chana dal paste, add the green chillies, the Lal Mirch Red Chilli Powder, garlic paste, finely chopped onions, jeera powder, hing and salt and mix properly.
Divide the mixture into equal portions. Take one portion and shape it into a vada by flattening it out on your palm.
Heat oil in a kadhai. Slide the vada into the hot oil and deep-fry till it is light brown in colour.
Repeat with all the other portions.
Cut the vadas into long strips and deep-fry again till they are golden brown and crisp.
Serve hot with coriander chutney.