Saturday, October 13, 2012

Broccoli Vada/ Garbanzo Broccoli Fritter

               There are two kinds of garbanzo beans/ chickpeas: 1. kala channa 2. kabuli channa. The smaller and darker kind is called kala channa /bengal gram/ desi/ kadalai parupu. It has more fibre content than the light colored and larger kabuli channa, making it very low in glycemic index (wikipedia)   
             Parupu vada is a South Indian snack, it's made with split and de husked garbanzo beans and combined with onion, chillies, curry leaves and cumin seeds/ fennel seeds. This is an indian version of falafel. I made this vada with whole garbanzo beans and broccoli
 Garbanzo beans, ceci beans, chana, sanagalu,kondai kadalai and bengal gram are some of the common names for chick peas. 
broccoli chickpea fritter
Broccoli vada !!!
      Soak 1 cup of dry garbanzo beans overnight, it'll swell and double it's original size (1 cup of dried, uncooked beans gives 2-3 cups of cooked beans), drain and wash it. If using canned garbanzo beans, drain the liquid, wash it and mash it with the back of a spoon.
2 cups   garbanzo/ chick pea
1 cup     finely chopped broccoli
1 tsp      fennel seeds/ saunf
clove  garlic (minced)         
few        finely chopped curry leaves
4          red  chillies
tbs     besan flour/ chickpea flour or corn starch
salt to taste
1. Grind garbanzo/ chick peas, fennel seed and red chillies  coarsely. 
2. Combine it with the finely chopped broccoli, besan flour / corn starch, garlic, curry leaves and salt.
3. Take 1 tbs of mixture in the palm of the hand and flatten it  (the middle of the vadai should be thicker than it's side), continue making vada discs with the remaining mixture and arrange it on a plate.
4. Heat oil in a pan (med/high), when the oil becomes hot enough (dip a wooden spoon inside the oil, it should get steady bubbles around it), drop 1-3 vada in the oil. Reduce the heat to medium and fry it for few mins. Flip it and cook, until both sides become golden brown.
broccoli  parupu vadai
5. Take the vadai out with a slotted spoon and place it on a paper towel. Repeat the process with the remaining vadas, increase the heat before dropping the vada and reduce it to med during cooking. Serve it with spicy chutney Coconut chutney recipe or tomato ketchup
Tips for taste:
1. Fry 2-3 vadas at a time, over crowding the pan will decrease the heat, making the vadas absorb more oil.
2. Slightly wet the hands before shaping the vadas.
        Feel free to comment, i love your feedback. Enjoy ur cooking! Have a blessed day :)   


CLOUD GEEK said...

It came out good!!! love your blog

Neela Rufus said...

Thank You :)