Classic Andhra/Telangana alasanda vada — black-eyed pea fritters in bold South Indian spices.
Ingredients
- 400g black-eyed pea fritters
- 3 tbsp sesame oil
- 2 large onions
- 2 tomatoes
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander
Method
Soak black-eyed peas: Wash 1 cup alasanda (black-eyed peas). Soak overnight in water. Drain.
Grind vada batter: Grind soaked black-eyed peas with 2-3 green chillies, 1-inch ginger, a pinch of asafoetida and salt to a thick, coarse batter with very little water.
Check batter: The batter should hold its shape — if too soft, the vadas will absorb too much oil.
Add aromatics: Stir in 2 tbsp finely chopped onion, 1 sprig curry leaves (chopped) and 1 tsp cumin seeds into the batter.
Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.
Shape vadas: Wet your hands. Take a portion of batter, flatten on your palm and make a hole in the centre. Make into a doughnut shape.
Fry carefully: Gently slide the shaped vada off your palm into the hot oil. Fry 3-4 at a time.
Fry until golden: Fry on medium heat 4-5 minutes, turning once, until deep golden and crispy on both sides.
Drain: Remove with a slotted spoon and drain on paper.
Serve: Alasanda vada should be crispy outside and soft inside. Serve hot with coconut chutney and sambar.