Sundal vadai / Chickpeas -chana vada from boiled leftover chickpeas

My Mother likes to have boiled chick peas for break fast which we call as Sundal in TamilNadu. We do this with both varities of Bengal Gram (Black and white). Well here is the story of me trying out this dish. My mother soaked a handful more of chana overnight for next day breakfast. I ended up boiling all of it, but left about a cup of chana in the fridge. Ever since I have been thinking of something different over the usual curry called 'Chole Masala'. I thought of making small pakoras then came to a conclusion with two options Vada first if it fails would make yummy pakoras out of it. I didn't want to waste the boiled chana as well.

And Bingo !!! It was a hit, workers and mum liked it. Here is the recipe for you guys you can alter some ingredients and play with it.

Ingredients:

1. Boiled Chickpeas (Grind in blender to form a coarse paste)
2. Finely chopped green chili as required
3. Medium size onion chopped
4. Finely chopped coriander leaves a bunch
5. Chopped Curry leaves (Optional)
6. Rice flour - 2 tbl spn (optional)
7. Besan (kadalai maavu) or wheat flour - 1/4 cup or as needed. Used as binding agent
8. Ground ginger - 1 tb spn
9. Asafoetida - 1 t.spn
10. Salt to taste
11. Coarsely powdered fennel seeds - 1/4 tb.spn (Perum jeeragam)
12. Oil for frying.

You may use your own spice powder as well.

Preparation:

1. In a bowl add ingredients and mix well with hand. Taste for seasoning and add salt or spices if needed.
2. Try to make small balls and check if the mixture binds well. It should, in case it doesnt add little besan or wheat flour.
3. Make small balls and press them flat to form vada shape, ensure it's thin and flat unlike regular vadai
4. Heat oil in a kadai fry the vada in medium low heat until they are brown.
5. Enjoy this with evening tea.

Note:

• Do not fry in high heat, as it would be under cooked.
• Instead of spices I have used you may grind a course powder with little red chili, coriander seeds, fennel seeds.
• You can also add little boiled & mashed potatoes to this mixture for added flavour.

Crispy Carrot fry with Indian Spices

I tried Beetroot fry recently and applied the same technique on carrot and it did turn out be a good dish for rice. Continue reading the recipe if you would like to know the secret. For Beetroot Fry Recipe Click here

Ingredients:

1. Carrots sliced using a cutter as shown in picture
2. Slit green chili - 1 or 2
3.  Bunch of curry leaves
4. Cumin seed – 1 tspn or more as per the quantity of carrots
5. Pepper powder – 1 tspn
6. Chaat masala – a pinch or more as per taste
7. Chili Flakes - optional
8. Oil for frying
9. Salt to taste

Preparation: (Prepare this dish in low heat)

1. Heat oil in a large pan or kadai, add cumin seeds.
2. When the cumin seeds change color add slit chili and carrot.
3. Sprinkle salt and all masala items as described. Let them fry for a minute or two. do not Cover.
4. Give a toss or saute so that carrots gets fried on both sides.
5. Check seasoning, sprinkle very little water if required. ONLY if required. 
6. Cook until it turns crispy but tender at each bite.

Enjoy this with sambar/rasam rice. When the recipe is done, curry leaves and chili would have turned crispy.

Ensure the carrot slices are paper thin. 

You might want to cook 200 gm/250 gm for more than 2 servings.