Alasanda vada or Black eyed peas croquettes are a traditional South Indian fried snack from Andhra. They are crispy on the outside and fluffy inside.
My theme for this week is ‘Bookmarked dishes from last month’s mega marathon‘. So for the first day, I made these Alasanda vada aka black-eyed peas vada from Suma.
I made them right after she posted it on her blog because they looks really really good. I had some oil leftover from frying these nimki and so I decided to use it wisely and make these yummy vada.
Ingredients to make Alasanda Vada:
The main ingredient for these croquettes is Black eyed peas or alasandalu. It is best to use dry black eyed peas. These soak pretty fast, so soak them for about 3~4 hours.
You can definitely use canned black eyed peas. In which case, make sure that they are rinsed and drained properly. The key is to make sure they are not too watery. Too much water in the beans will make shaping the vada difficult.
All the other ingredients in this recipe are added to add flavor. Onion, ginger, garlic, green chilies and cilantro. These simple every day ingredients surprisingly add a nice punch to these croquettes.
How to make Vada:
Grind the soaked black eyed peas along with all the other ingredients into a coarse mixture. DO NOT add too much water. Shape the mixture into small/ medium discs and deep fry until golden.
The texture is very similar to chana dal vada but they taste a little different. They held up their shape beautifully while frying and came out crispy on the outside and fluffy inside. Thanks to Suma, now I’ve added a new vada to my repertoire.
Deep frying vs Shallow frying:
These croquettes can be shallow fried as well instead of deep frying. Make sure that the discs are not too thick to make sure even cooking. The texture would still be almost the same but with lower calories.