Chickpea Masal Vadai Recipe / Kondakadalai Masal Vadai Recipe / Masala Vadai With Kabuli Channa

Tea Kadai Style Masal Vadai using Kondakadalai/Chickpea Recipe. The cold weather always demands for some Deep Fried Snacks and once in a while its not harm to enjoy such spicy delights and that too I prepared this Masal Vadai using Chickpeas/Kondakadali/Kabuli Channa. The usual Masal Vadai is prepared using Yellow Split Peas/Pattani Paruppu but this time I prepared it with Chickpeas.

You can also call this Kondakadalai Masal Vadai is an Indian Style Falafel. I have already shared a similar Vadai recipe with Chickpeas-Mint Chickpea Vada in 2011. You can check the recipe Here. Very crispy and yummy vadas that is perfect for evening snack time along with some hot Chai. As I took this video in the morning I served some Vadai as a side for Sambar Sadam for our Lunch. Next time if you are planning to make masal vadai try this recipe and include chickpeas instead of yellow split peas. If you have soaked chickpeas then making this vada only requires 30 minutes or less. In this recipe video, I have also shared the recipe of Chickpea Kebab/Tikki recipe which I posted long back. For a detailed written recipe click Here. Now off to the recipe

Kondakadalai Masal Vadai Recipe

Prep Time : 10 Minutes | Cook Time : 20-25 Minutes

Recipe Category : Snacks | Makes 20 small vadais

---

Ingredients

To Wet Grind

1. Overnight soaked Chickpeas*    2 cups
2. Fennel seeds    1 & 1/2 tsp
3. Green chilli or Red chilli     5 no.s
4. Garlic    3 or 4 clove
5. Ginger   1" piece

Other Ingredients

1. Rice Flour   1 Tbsp
2. Onion, finely chopped   1/2 cup
3. Cilantro, finely chopped    1/4 cup 
4. Carrot, grated     1/4 cup
5. Curry leaves, finely chopped  1 or 2 Tbsp
6. Salt    to taste
7. Hing   1/4 tsp
8. Oil    for deep frying

Notes:
*Use Soaked Chickpeas - Take 1 cup of Dry Chickpeas, wash well and soak it with enough water for 8 hours or overnight. And use this soaked chickpeas to make Vadai.

I used Guntur Byadagi Chillies, you can use green chilli or regular red chilli if so use 2 or 3 or to your desired spice level.
You can also add 1/2 cup of finely chopped spinach/drumstick leaves or any greens to make Keerai Vadai.

Method

• Soak Chickpeas overnight or 6-8 hours and then drain completely, and grind with other ingredients under the heading "To Wet Grind" to a coarse paste. Sprinkle very little water while grinding. 
• After grinding transfer the ground chickpeas mixture to a bowl, and add salt, hing, finely chopped onion, green chilli, curry leaves and grated carrot and combine everything well.
• Then divide the mixture in to 20 small lemon sized balls and keep ready.
• Heat oil in a kadai for deep frying, when oil get really hot, take one ball, press between your palms lightly and drop it in the hot oil. First fry only one vada, then check for salt n spices...add according to your preference, mix well then proceed with all the mixture.
• Do repeat the same procedure for the remaining chickpeas mixture, fry 4-5 vada at a time (based on your kadai/pan size)in medium high heat. Turn the vada other side after 2 minutes and fry other side till it turns crisp and nice golden brown color. 
• Once done, remove from the oil and drain it in paper towel. 
• That's it...Yummy Chickpea Masal Vadai ready. Serve Hot/Warm with a cup of chai or coffee. 

Other Vadai Recipes
Mixed dal Keerai Vadai
Tapioca Vadai/Cassava Vadai
Vazhaipoo Vadai
Thayir Vadai/Dahi Vada
Green Peas Cabbage Vadai
Minty Chickpeas Vada
Murungai Keerai Masal Vadai
Masal Vadai / Paruppu Vadai
Onion Kachori Recipe
Sambar Vadai Recipe
Sabudana Vada