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A perfect accompaniment for tea on a cold winter’s day, this Rajasthani delicacy is also surprisingly very easy to prepare. Made with a coarsely blended batter of chana dal, perked up with green chillies, onions, dhania seeds, etc., Kalmi Vada has a wonderfully crunchy texture and stimulating flavour, which make it a challenge to stop with one serving! In order to achieve that ideal texture, you need to make sure the chana dal is ground coarsely and not too finely.
- Combine the chana dal and ¼ cup of water in a mixer and blend to a coarse mixture.
- Transfer the mixture into a bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a 37 mm. (1½”) diameter round, flat vada.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from both the sides.
- Serve immediately with green chutney.
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