Name: Kala Chana ani Kacha Kela Shengdana Vadi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 cups Kala Chana (black chickpeas), soaked overnight and pressure-cooked until soft; 1 large Raw Banana (Kacha Kela), boiled, peeled, and mashed; 1/2 cup Sattu (roasted gram flour) for binding and extra protein; 1/4 cup Roasted Peanuts (Shengdana), coarsely crushed; 1/2 cup Jowar (Sorghum) flour for dredging; 1 small Brinjal (Baingan), cut into thin circular discs; 1.5 tbsp Maharashtrian Goda Masala; 1 tsp Kashmiri red chilli powder; 1/2 tsp Turmeric powder; 1 tbsp Ginger-garlic-green chilli paste; 1/4 cup fresh cilantro, finely chopped; 2-3 Kokum petals, soaked in 2 tbsp warm water (extract pulp); Salt to taste; Groundnut oil for deep frying; 1 tsp Sesame seeds (Til)

The Preparation

Step 1

Step 1: Drain the boiled kala chana thoroughly. Use a masher or food processor to grind them into a coarse, thick paste. Do not add water.

Step 2

Step 2: In a large mixing bowl, combine the mashed kala chana, mashed raw banana, and sattu flour. The sattu acts as a high-protein binder to ensure the vadi stays intact during frying.

Step 3

Step 3: Add the Goda masala, red chilli powder, turmeric, ginger-garlic-chilli paste, salt, crushed peanuts, sesame seeds, and cilantro. Mix in the kokum extract for a signature Maharashtrian tang.

Step 4

Step 4: Divide the mixture into equal portions and shape them into flat, round tikkis or vadis. For the 'Vangi Kap' (brinjal slices), lightly salt the brinjal discs and coat them with a thin layer of the same spiced mixture.

Step 5

Step 5: Spread the jowar flour on a plate. Lightly dredge each vadi and brinjal slice in the jowar flour to create a thin, crispy millet-based outer crust.

Step 6

Step 6: Heat groundnut oil in a kadhai over medium-high heat. Once the oil is hot (shimmering but not smoking), carefully slide in the vadis and brinjal slices.

Step 7

Step 7: Deep fry for 3-4 minutes, turning halfway, until the exterior turns a deep golden brown and is exceptionally crisp. Remove and drain on an absorbent paper to keep the fat content optimized.