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.
- 1 cup Black eyed Peas/ Alasandalu
- 2 ~ 3 Green Chilies, chopped
- 1" Ginger piece, chopped
- 2 cloves Garlic, minced
- ¼ cup Cilantro, chopped
- 1 Medium Onion, chopped
- To taste Salt
- For Deep frying Oil
- Soak black eyed peas for 3~4 hours or overnight. If using canned, then rinse and drain them properly.
- Drain the water thoroughly making sure that there's no excess water left in the beans, otherwise the batter might get too watery.
- Grind black eyed peas along with green chilies, ginger, garlic, cilantro and salt into a coarse paste without adding any water. The mixture should hold its shape when squeezed.
- Heat oil for deep frying.
- Take a small lime size portion of the batter, lightly pat it down into a disc and gently place it in the hot oil. Depending on the size of your pan, fry about 4~6 vadas at a time. Make sure not to crowd the pan.
- Fry on medium flame until vadas are golden brown on both sides. Remove with a slotted spoon onto a paper towel lined plate and repeat with the remaining batter. Serve hot as is or with a chutney.