Bhaji Vada Recipe (Lentil and Vegetable Fritters)
Description
Bhaji Vada, or Lentil and Vegetable Fritters, is a beloved snack that hails from the northern part of India. This crispy and flavorful fritter is made from chana dal (Bengal gram lentils) and green amaranth leaves, resulting in a perfect treat for the rainy monsoon season. Amaranth leaves, known for their nutrient-rich content, lend a unique texture and taste to this dish. If amaranth is not available, you can substitute it with other leafy greens like spinach, fenugreek, or beetroot leaves for a similarly satisfying result. Paired with a refreshing Dhaniya Pudina Chutney (coriander-mint chutney) and a steaming cup of Masala Chai, Bhaji Vada is ideal for those cozy, rainy afternoons or evenings.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Amaranth Leaves | 2 bunches, chopped |
| Chana Dal (Bengal Gram Dal) | 1 cup |
| Ginger | 1 inch, grated |
| Green Chillies | 2, finely chopped |
| Asafoetida (Hing) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Oil | For deep frying the fritters |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions
-
Soak the Chana Dal:
Begin by cleaning and rinsing the chana dal thoroughly. Then, soak the dal in water for about 30 minutes to soften it. -
Drain the Chana Dal:
Once the dal has soaked, drain it well in a colander, allowing any excess water to drain off completely. -
Grind the Chana Dal:
Transfer the soaked and drained chana dal to a food processor. Grind it into a coarse paste, ensuring that it retains some texture. The consistency should be thick but not smooth. -
Prepare the Mixture:
Transfer the ground chana dal paste into a large mixing bowl. Add the chopped green amaranth leaves, grated ginger, finely chopped green chilies, red chili powder, turmeric powder, and salt. Mix everything together thoroughly, ensuring the spices are evenly distributed. Taste and adjust the seasoning if necessary. -
Shape the Fritters:
Heat oil in a deep frying pan or wok over medium heat. While the oil is heating, take small portions of the mixture and shape them into flat, round balls or patties using your palms. Make sure the fritters are not too thick, as this will help them cook evenly. -
Fry the Fritters:
Once the oil is hot, gently slide the fritters into the oil, a few at a time. Fry them until they are golden brown and crisp on both sides. This should take about 5-7 minutes per batch. Be sure to keep the heat moderate to avoid burning the fritters before they cook through. -
Drain the Oil:
Remove the fried Bhaji Vadas from the oil and place them on a plate lined with paper towels to absorb any excess oil. -
Serve:
Serve the crispy Bhaji Vadas hot with a side of Dhaniya Pudina Chutney (coriander-mint chutney) and a warm cup of Masala Chai. This combination makes for the perfect monsoon snack that is sure to delight your taste buds.
Tips for Perfect Bhaji Vada:
- Ensure the oil is hot enough before frying the fritters, but not too hot, as it could cause them to burn on the outside while remaining uncooked on the inside.
- You can experiment with different leafy greens like spinach or fenugreek, depending on what’s available to you.
- For an extra crunch, you can add a handful of roasted peanuts or cashews to the mixture.
Enjoy these delightful Bhaji Vadas with your loved ones, and let the flavors transport you to the vibrant streets of northern India!
