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.

Potato Chips at home / Hot Chips

Potato Chips - Ha who doesn't like it may be the one who are on dieting :) There is nothing like Hot Chips with tea on a rainy day. I got it right the second time. Try to buy potatoes like I have shown in the picture for chips or fries, if you do not find it then use the one available. When ever I find these potatoes available in the market will buy and store to be consumed within a week's time, as these gives nice crispy chips. Well you need to have slicer, like what I have posted. This will give thin slices.

Ingredients:

1. Potatoes
2. Salt to taste to sprinkle
3. Chili powder / Chat masala - to taste (optional)
4. Oil - for deep frying

Preparation:

1. Wash well, peel and slice the potatoes. If you prefer you may keep the skin on if they are clean. I kept the skin for a batch of potatoes.
2. Using a clean cotton cloth wipe moisture off the sliced potatoes and spread in plate or paper so that they can dry a bit after removing the wetness.
3. Do not let them dry for too long, as the color changes due to out side air.
4. Heat oil in a heavy bottom kadai, and deep fry them in hot oil. It will take a while to fry you can fry them in medium heat. Not low or high. Keep changing sides occasionally so that all the slices can get fried well on both sides.
5. Remove and keep on a kitchen towel or tissue to remove the excess oil, and sprinkle salt + masala evenly and toss gently so that all the chips can get coated.
6. Once cool you can store in air tight containers for later use, or can have hot with tea.