Chickpea Vadai (Indian-Singaporean Snack)

Savory, crispy chickpea fritters, a popular street food snack in Singapore with Indian influences.

35m4 servings

EGG-free

200 cal|7g protein|25g carbs|8g fat|5g fiber

Ingredients

1 cup Chickpea Flour (Besan)
2 tbsp Rice Flour
1/4 cup Onion
1 small Green Chilies
1 tsp Ginger
1 sprig Curry Leaves
2 tbsp Cilantro
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
1/2 tsp Salt
1/2 cup Water
for frying amount Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, combine the 1 cup chickpea flour, 2 tbsp rice flour, 1/4 cup onion (finely chopped), 1 small green chili (finely chopped), 1 tsp ginger (minced), 1 sprig curry leaves (chopped), 2 tbsp cilantro (chopped), 1/2 tsp cumin seeds, 1/4 tsp asafoetida, and 1/2 tsp salt.
2Gradually add the 1/2 cup water to the dry ingredients while mixing, until you form a thick batter that holds its shape when spooned.
3Pour the vegetable oil for frying into a deep frying pan or wok, enough to generously cover the fritters during frying. Heat the oil over medium-high heat until it reaches 175°C.
4Carefully drop rounded spoonfuls of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
5Fry the fritters for 3-5 minutes per side, or until they are golden brown and crispy. They should sound crisp when a utensil touches them.
6Remove the cooked fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
7Serve the chickpea vadai hot.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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