Friday, March 28, 2008

Palak and Black Eye Pea Vadas

Here is another dish with Black eye peas. You can call it vadas if you shape it or just drop it in oil without shaping it- you have fritters. This vada tastes very differnt from the channa dal vadas. It is crunchy on the outside and so soft on the inside. Recently I saw these pea fritters in one of our fellow bloggers blog. But I'm so sorry. I forgot who it was. Anyway, that's how I was reminded of this dish that I had made years ago... maybe 4 years back.

I saw this dish in the 'melting pot' foodtv show. A carribean cook did this. I don't remember her name. She served it with cucumber raitha. Initially, I was doubtful of the combination , but I remember that my hubby really enjoyed that combo. I tried to locate the recipe from 'Food TV' but couldn't find it. So, I recreated the recipe to best of my knowledge. Also, I added palak for my touch. It tasted sooo good.

Hey, I know what you are thinking. You might wonder what am I doing with fried foods when I'm bragging that I'm on diet.

Actually, I didn't eat even one. Just tasted the batter for seasonings before frying it. 'B' wanted a tea time snack, so it was made just for him. He relished all the vadas without any one to compete for it. Didn't have time for the raitha. So I served it just with tomato ketchup and sweet tamarind sauce. My hubby liked it both. Ok, it's time for the recipe. Here goes.

Black eye peas- 1 cup (soaked overnight)
onion- 1/2 (finely chopped)
clove- 1
saunf- 1 tsp
ginger- 1/2 "
green chillies- 3
salt- as needed
palak- 1/2 cup (chopped. can add more if needed)

Drain the soaked peas. Grind it with clove, saunf, ginger, chilli and salt to a coarse batter. Do not add water. Otherwise the batter will become runny and you can't shape it. Scoop out the ground paste and add chopped onions and palak. Mix well. Test for seasoning level. Finally shape them into vadas and deep fry in oil. Serve it hot with cucumber raitha, sauce or mint chutney.

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