Crispy Cornmeal and Green Pea Vadas: A Delicious Indian Snack Recipe

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Crispy Cornmeal and Green Pea Vadas: A Delicious Indian Snack Recipe - Plattershare - Recipes, food stories and food lovers

4.34 from 6 votes
Indian

About Crispy Cornmeal and Green Pea Vadas: A Delicious Indian Snack Recipe

Dive into the delightful world of Indian street food with these crispy Cornmeal and Green Pea Vadas! This easy-to-follow recipe combines the earthy sweetness of cornmeal with the vibrant freshness of green peas, creating a perfect balance of textures and flavors. These savory fritters are incredibly versatile, ideal as a teatime snack, a party appetizer, or a satisfying addition to any meal.
The secret lies in the perfectly balanced spice blend, featuring a subtle kick of green chilies and a fragrant touch of coriander. Each bite delivers a delightful crunch, giving way to a soft and flavorful interior. Prepare to be amazed by how simple yet rewarding these vadas are to make!
Serve these golden-brown beauties hot with your favorite chutney or dipping sauce for an unforgettable culinary experience. Get ready for rave reviews – they're addictive!
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Recipe Time & More

Prep15 hours
Cook10 hours
Total1 day 1 hour
Calories8 kcal
Serves6
Served AsSnacks
Recipe TasteSaltySourSpicyTangy

Ingredients
 

Dry Ingredients

Wet Ingredients

  • 1 cup Peas fresh or frozen, green
  • 1 tbsp Chili finely chopped, green
  • 1 tbsp Coriander dhania, finely chopped
  • 1 tbsp Lemon Juice
  • 1 tbsp Onion finely chopped
  • 1 tbsp Oil for frying, plus 1 tsp for the batter
  • 1/2 cup Water or as needed to adjust batter consistency
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Instructions
 

Prepare the Green Peas

  • Coarsely grind the green peas using a food processor or blender. Do not puree them; you want a slightly coarse texture.

Make the Vada Batter

  • In a large bowl, combine the ground green peas, cornmeal, salt, red chili powder, green chili, coriander, cumin seeds, chaat masala, lemon juice, and 1 teaspoon of oil. Gradually add water, mixing until a thick, smooth batter forms. The consistency should be similar to pancake batter.

Fry the Vadas

  • Heat the remaining oil in a large, deep skillet or wok over medium-high heat. Once hot, carefully drop spoonfuls of the vada batter into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Serve

  • Remove the vadas from the oil and drain on a paper towel-lined plate. Serve hot with your favorite chutney or dipping sauce.

Recipe Notes

Expert Tips for Perfect Vadas

  • For extra crispy vadas, let the batter rest for at least 15 minutes before frying. This allows the cornmeal to absorb the liquid, resulting in a crispier texture.
  • Adjust the amount of red chili powder to your preferred spice level. If you prefer a milder vada, reduce the amount or omit it altogether.
  • Don't overcrowd the pan when frying. This will lower the oil temperature and result in oily, soggy vadas. Fry in batches to maintain a consistent temperature.
  • For best results, use a high-smoke-point oil like canola or vegetable oil.

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4.34 from 6 votes

Recipe Nutrition

Calories: 8kcalFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 570mg

Hem Lata Srivastava
Hem Lata Srivastava
Articles: 200
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4.34 from 6 votes

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