Kalmi Vada Recipe

Introduction – Hello friends, Today we will discuss crunchy and delicious snacks. Kalmi Vada Recipe is a very famous street food snack of Rajasthan. In Rajasthan, street food mix namkeen like spinach pakora, flour crust, potato lachha and potato tikki, and kalmi bada, which are compulsorily sold with curd and dry ginger, are common foods. These delicious crunchy snacks attract everyone to eat them because of their great taste. Be it, children or adults, everyone likes it. Be it as a snack to have with your fresh morning special tea or a pleasant evening tea, you can have these delicious snacks anytime.
To make the recipe, gram dal is soaked overnight and ground coarsely. Black pepper, salt, and cumin seeds are mixed inside the ground pulses and beaten well for a long time, after which they are deep fried in the form of a handful of big pagodas, after cutting those big pakodas into slices, they are golden fried and made crispy. Once ready, it is served with sour chutney or sour chutney of green coriander and mint. You can also eat it as a chaat snack with Dahi Meethi Sautha and coriander mint sour chutney. It also tastes delicious when eaten with curd. So let’s make this famous Rajasthani Kurkure Snacks.

Prepration Time – 10 – 15 Minutes
Soaking Time – Whole Night
Cook Time – 30 – 35 Minutes
Total Time – 45 Minutes
Servings – 5 – 6 Servs
Cuisine – Rajasthani Indian

 

Kalmi Vada Recipe Ingredients:

 

• 200 gm Chana Dal
• 2 pinches Asafoetida
• 1/2 teaspoon Salt, as per taste
• 1/2 teaspoon Cumin
• 1 teaspoon Black Paper, Whole
• 750 gm Cooking Oil
• 1 teaspoon Chat Masala
• 2 Greem Chilli, chopped
• 1 inch Ginger, Chopped
  

Kalmi Vada Recipe Instructions:

Step 1
First of all, we will wash 200 grams of gram dal with clean water two or three times and soak it in water for the whole night. After soaking the dal in water overnight, put it in a grinder, add green chilies and ginger, and grind the dal coarsely. When the dal is coarsely ground, take it out on a big plate, and with the help of your hands, rotate it clockwise and beat it well for 5 to 10 minutes. Do not add water to the dal, otherwise our dal will become thin.
Step 2
After beating the dal for 10 minutes, our dal will swell and become a little bigger. Now add salt as per taste inside the dal, add black pepper and half a teaspoon of cumin, Asafoetida, and mix everything well. Place a non-stick deep pan over the flame and pour cooking oil inside it. When the cooking oil gets heated well, take a handful of pulses the size of big pakodas and put them in the oil inside the pan one by one as many pakodas. Put only as much as can fit in the pan, not more.
Step 3
Increase the flame to high and keep flipping the pakodas with the help of a slotted spoon. After frying the pakodas until lightly golden, take them out on a plate and when the pakodas cool down, cut them into thick slices. After making thick pakodas from all the lentils in the same manner, cut some thick slices and now put these slices in cooking oil, and fry them dark golden on medium flame. It will take 8 to 10 minutes for the slices to be fried dark golden.
Step 4
Do not put too many slices in the pan at one time, put only as many slices as will be deep fried at one time. Do not put too many slices in the pan at one time, put only as many slices as will be deep fried at one time. When all the slices become golden-free, take them out on a plate and let them cool down. Once they cool down, these slices will become even darker. So, our crispy Kalmi Vada Recipe is ready. Once they cool down, Sprinkle chaat masala and serve.
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Tips And Notes

 

1 – Some people add other spices like red chili powder, coriander powder, garam masala, and chopped green onions, chopped green coriander to the Kalmi Vada after grinding the lentils and making them like pakodas. If you want, you can also make them like this.
2 – If instead of grinding the lentils in a grinder, you use a cob made of stone, it increases the taste of Kalmi Bade many times more.
​3 – If you cannot soak the dal overnight, if you want to make Kalmi very quickly, then grind the dal after soaking it in lukewarm water for three to four hours.