Kalmi Vada Recipe: Unique crunch and authentic street-style flavor

Introduction
Hello friends, today we’ll be sharing a crunchy and delicious snack. Kalmi Vada Recipe is a popular Rajesthani street food. Mixed snacks like spinach pakora, potato pakora, potato lachha, and potato tikki, as well as Kalmi Vada, are common in Rajesthan.

These delicious crunchy snacks are a delight for everyone due to their excellent taste. Children and adults alike love them. Whether served with fresh morning tea or a nice evening cup of tea, these delicious snacks are a delight to enjoy at any time.

To prepare this recipe, chickpea lentils are soaked overnight and then coarsely ground. Black pepper, salt, and cumin are added to the ground lentils and then thoroughly simmered for a long time.

Once prepared, they are served with a tangy chutney or a sour chutney made with coriander and mint. You can also enjoy it as a chaat snack with yogurt, sweet ginger, and a tangy coriander and mint chutney. It’s also delicious served with yogurt.

So, let’s make this famous Rajesthani crunchy snack.

Preparation Time – 10 – 15 Minutes
Soaking Time – Whole Night
Cook Time – 30 – 35 Minutes
Total Time – 45 Minutes
Servings – 5 – 6 Servs
Cuisine – Rajesthani 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 Green Chili, 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.

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 Vada very quickly, then grind the dal after soaking it in lukewarm water for three to four hours.

Faq

Q: What is Kalmi vada made from?
Ans: Kalmi Bada is traditionally made from gram dal (Chana Dal) only but some people also add moong dal as per their choice.
Q: Why is baking soda mixed in Kalmi Vada?
Ans: If you beat the kalmi vada dal well with your hands for 5 to 10 minutes, it swells well and there is no need to put baking soda inside it. Some people apply baking soda to the kalmi vada dal.
Q: With what should we eat Kalmi Vada?
Ans: Kalmi Vada is a crunchy tasty snack. You can eat it with green chutney and tea or like chaat snacks, you can eat it with whipped curd, sweet chutney and green mint chutney.
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In Conclusion

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Kalmi Vada Recipe. In this recipe, We told you that after soaking gram dal in water overnight, grind it coarsely in a grinder, add salt as per taste, cumin seeds, black pepper, and asafoetida and fry it clockwise for ten minutes.

Then add hot cooking oil. Make thick pagodas in a frying pan, and take them out once they are golden fried, once they cool down, cut them into thick slices, then fry them dark golden, cool them, and serve them with green chutney or as a chaat snack, curd, sweet saute and green chutney.

We hope you enjoy this recipe. Please write to us about which recipe you want to know, that will be our next recipe on the blog. Write to us for any kind of advice and suggestions. We appreciate your valuable suggestion. Thank you.

 

Kalmi Vada Recipe / Nutrition Value

 

Amount Per Serving 50 gm (2 Pieces)

Cal              ➣                     186
Carbs         ➣                     23 gm
Fat              ➣                    5 gm
Protein      ➣                    9 gm

 

 

 

Rajeev Sharma

नमस्ते, मैं राजीव शर्मा हूँ। हम आपको Khana Khilana Recipe ब्लॉग पर आसान, झटपट और स्वादिष्ट रेसिपी सिखाते हैं। यहाँ आपको घर पर बनने वाली रोजमर्रा की रेसिपीज़, खास मौके की डिशेज़ और किचन टिप्स मिलती हैं, ताकि आपका कुकिंग अनुभव और भी आसान और मज़ेदार हो सके।