Diwali Special - Kalmi Vada | Chef Harpal Singh

Описание: Khamma ghani sa!
Main leke aaya hoon Rajasthan ke dil se ek khaas recipe — Kalmi Vada!
Thandi hawa, mitti ki khushboo, aur chai ke saath garma garam Kalmi Vada…
Yeh sirf snack nahi, Rajasthan ki shaam ka ek hissa hai.

Har bite mein woh earthy rustic feel — crisp outside, soft inside —
jaise Thar ke ret mein chhupi ho kahaniyaan purani...


#chefharpal #harpalsinghsokhi #kalmivada #vadarecipes #diwalirecipes #diwalisnacks #savourysnackrecipes #diwalideepfriedsnacks


Ingredients
1 Tbsp whole coriander seeds
1 Tbsp Fennel seeds
1 ¼ Cup Bengal gram soaked
3 No Green chilli chopped
1 Tbsp Ginger chopped
1 Bunch Spinach
Salt to taste
1 Tbsp Coriander powder
1 Tsp Red chilli powder
¼ Tsp Asafetida
1 Tsp Chaat masala
½ No Lemon juice
¼ Cup Spring onion chopped
¼ Cup Fresh coriander chopped
Oil for greasing
2 Tbsp Ghee
Chaat masala for sprinkle
Red chilli powder for sprinkle



Method:-
Roast the Spices
• Place a frying pan on medium flame.
• Add whole coriander seeds and fennel seeds.
• Dry roast until fragrant and lightly golden.
• Cool they slightly and coarsely crush them in mortal pestle.
Prepare the Dal Mixture
• Drain the soaked Bengal gram (chana dal) completely.
• In a mixer, grind the dal coarsely along with green chillies, and ginger.
• Avoid adding too much water — the mixture should be thick and grainy.
Prepare the Vegetable & Spice Mix
• In a mixing bowl, combine the dal paste, chopped spinach, salt, coriander powder, red chilli powder, asafoetida, chat masala, mixture of coriander & cumin, lemon juice, spring onion and fresh coriander.
• Mix well to form a thick, uniform dough-like batter.
Shape and Steam the Vadas
• Grease a steamer plate with some oil.
• Grease your hands lightly with water.
• Divide the mixture into 2–3 equal portions and shape into cylindrical rolls (about 2 inches thick).
• Steam the rolls for 20–25 minutes, or until firm and cooked through.
• Allow them to cool completely.

Slice and Fry
• Once cooled, cut the steamed rolls into ½-inch thick slices.
• Heat ghee in a grilling pan for frying.
• Fry the slices on medium flame until they turn crisp and golden brown on all sides.
• Drain on absorbent paper.
Finish & Serve
• Sprinkle with chaat masala and red chilli powder.
• Serve hot with mint chutney, tamarind chutney, or curd dip.












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