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Rajasthani kalmi vada
Chana dal fritters
Coarse chana-dal fritters (कलमी वड़ा) fried, sliced into crisp ‘pen-nib’ strips and fried again (plus 3 hours soaking)
Kalmi vada gets its name from kalam, the Hindi word for pen: the fried chana-dal log is sliced into thin, slanted pieces that resemble pen nibs, then fried again until the slices are crunchy right through. In Jaipur and Ajmer, kalmi vadas are sold by weight from big trays, especially during the monsoon, and served with mint chutney and hot tea. The dal is ground coarse and spiced with whole coriander, fennel and chilli, so every bite crackles. The mistake to avoid is adding water when grinding; a wet mix won't hold its shape and absorbs oil. Chef's tip: let the first-fried logs cool completely before slicing, or they'll crumble under the knife.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 9 oz chana dal (split Bengal gram)soaked 3 hours and drained well
- 1 ⅛ in gingerpeeled
- 1 tbsp coriander seedscoarsely crushed
- 1 tsp fennel seeds
- 1 tsp red chilli flakes
- 1 onionvery finely chopped
- ½ oz fresh corianderfinely chopped
- 1 tsp salt
- 3 ¼ cups vegetable oilfor deep frying
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Method
0/6 doneStep 1: Grind the drained 9 oz chana dal (split Bengal gram) with the 3 green chillies and 1 ⅛ in ginger in a food processor without water, pulsing and scraping down, until it is a coarse, grainy paste that holds together when squeezed. A few half-broken grains are good.
5 minStep 2: Mix in the 1 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp red chilli flakes, ¼ tsp gluten-free asafoetida (hing), 1 onion, ½ oz fresh coriander and 1 tsp salt. Shape into 4 thick logs about 3 cm wide and 12 cm long, pressing firmly.
5 minStep 3: Heat the 3 ¼ cups vegetable oil in a kadhai to 350°F over medium heat; a pinch of the mix should rise slowly with small bubbles. Fry the logs two at a time for 5–6 minutes, turning, until firm and pale gold. Drain and cool completely, about 15 minutes.
25 minStep 4: Cut each log diagonally into 1 cm slices with a sharp knife, so they look like pen nibs.
Step 5: Raise the oil to 350°F and fry the slices in batches for 2–3 minutes, until deep golden and crisp, and the sizzling quietens. Drain on paper and sprinkle with a pinch of salt.
10 minStep 6: Serve warm with green chutney or tamarind chutney. They stay crisp for several hours.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 15 g
- Carbs
- 38 g
- Fat
- 15 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rajasthani kalmi vada take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of fennel seeds?
- Aniseeds, same amount (a stronger liquorice taste).
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