Friday, October 19, 2012

Bobbarlu Vada/ Black eye bean Fritters



We need:


Bobbarlu/ black eye bean 1cup
Onion 1 small
Green chilies 3
Ginger 1inch long
Cumin seeds 1sp
Cilantro 1/4 cup
Salt to taste
Oil for deep frying


Method:


Soak beans over night.
Drain water and transfer them to mixer or grinder.
Add onion pieces, green chili, ginger, cilantro, cumin and salt.
Grind it the thick paste. (Do not add water)
Heat oil for deep frying.
Now take little quantity of the bean mixture and flatten them with your hand.
Or else you can take a plastic cover apply little water to it and add some bean mixture and flatten with your hand.
Remove and drop them in oil.
Fry the vada's till nice and crisp.
Serve hot with any chutney or pickle.

Check to see what my fellow bloggers are cooking for BM 21.

8 comments:

Gayathri Kumar said...

Never tried vada with black eyed beans. They look very nice...

Priya said...

Vada looks wonderful, with some coconut chutney i can seriously finish that whole plate.

Chef Mireille said...

although flavors are different, making fritters from black eyed peas are very popular in Caribbean as well as Brazil and I have had them many times.. Your Indian version sounds delicious also!

Aruna Manikandan said...

Healthy and delicious fritters :)

divya said...

very healthy n delicious...

The Pumpkin Farm said...

ahh cool...so chawli can be used for doing other things as well..never thought of it..looks super good

PJ said...

Never tried with this type of legume.Nice one..

Srivalli Jetti said...

My all time favorite vadas Sushma..