Subj : Kondakadalai Masala Vadai (Spicy Chickpea Fritters)
To   : All
From : Ben Collver
Date : Tue Apr 09 2024 08:28:09

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kondakadalai Masala Vadai (Spicy Chickpea Fritters)
 Categories: Indian, Snacks
      Yield: 1 Batch
 
      2 c  Chickpeas; soaked in cold
           -water for at least 3 hours
           -or overnight
    3/4 c  Onion; chopped
      2 tb Green cayenne chiles; up to
           -3 tb; minced
      2 ts Ginger; minced or mashed to
           -a paste
  1 1/2 ts Salt
      1 c  Coriander leaves; roughly
           -chopped; loosely packed
      2 c  Peanut oil; for deep-frying
 
  Drain the chickpeas and put them into a food processor with the onion,
  chiles, ginger, and salt (it will probably be easiest to do this in
  two batches). Process until the chickpeas are broken down but still
  coarse, not absolutely smooth. Add the coriander and process briefly
  to mix, then transfer to a bowl (if you worked in batches, mix them
  together).
  
  Put the accompaniments you plan to serve in several condiment bowls
  and set aside.
  
  Put out a slotted spoon and platter lined with paper towels. Heat the
  oil in a stable wok or karhai or a heavy pot over medium high heat
  (325 to 350°F). Use a deep-frying thermometer to check the
  temperature, or stick a wooden chopstick or the handle of a wooden
  spoon into the oil: if bubles rise around the wood, the oil is hot
  enough.
  
  Wet your hands with water, scoop up about 2 tb of the chickpea batter
  in one hand, and shape it in your palm into a golf ball-sized round:
  the batter will be a little messy, but not unmanageable.
  
  Then, as if you were making a small hamburger patty, pat the ball
  into a flattened disk between your palms. Gently slide it into the
  hot oil and quickly shape two to four more (depending upon the size
  of your pan: you don't want them crowded). Fry until nicely browned,
  3-4 minutes.
  
  Lift the patties out of the oil with the slotted spoon and drain on
  the paper towel-lined platter. Continue until all the batter has been
  cooked, making sure that the oil is at 325 to 350°F before adding
  each new batch.
  
  Serve hot or warm with the accompaniments.
  
  Tips:
  
  Serve with one or more chutneys or salsas as a snack or appetizer, or
  as part of a meal. Suggestions: Coconut chutney, tamarind sauce,
  tomato chutney, tart mango salsa.
  
  Recipe by Mangoes & Curry Leaves by Jeffrey Alford & Naomi Duguid,
  2005
 
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