Kalmi Vada Chaat

Let me warn you beforehand, if you came looking around for an authentic kalmi vada chaat recipe. This is not that typical old Delhi style kalmi vada chaat where the thick red saunth chutney and slivers of kachaloo / taro are unique additions. I made this chaat to my liking since I had extra kalmi vadas on hand and I wanted to treat my son with some chaat at home. It ended up being an immensely tempting and a filling snack with melange of sweet, tangy and spicy flavors to devour.  

I had made kalmi vadas last month, for next week's mandatory theme, where every participating blogger in the marathon need to cook certain specific recipes. I have given a gist of the recipe below for kalmi vadas which I gathered after watching a street hawker making it on YouTube but a detailed post would be up next week. These twice deep fried vadas were absolutely delicious and resembled the masala vadas, the south Indian equivalent which coincidentally also happen to be my favorite of all vadas. Needless to say I enjoyed the vadas immensely where as the son who keeps away from fried foods as usual did not touch them. He however  enjoyed it served as a chaat, as expected. 

Ingredients for kalmi vadas:
1 cup Bengal gram / chana dal (Half can be replaced with moongdal.)
Salt to taste
Chili powder to taste
1 tsp. cumin seeds
1 tsp. coriander seeds
1/4 tsp. peppercorns
Few cloves 
Minced cilantro
Oil to deep fry

Directions for kalmi vadas:
* Rinse and soak the dals individually for 2 to 3 hours. Drain and reserve a handful of Bengal gram. Add all other ingredients except cilantro to a food processor and coarsely grind the batter without adding any water if possible. Transfer the mixture to a bowl and add the reserved Bengal gram and cilantro. Mix to combine. 
* Heat oil in a deep pan for deep frying.
* Scoop out small portions of the batter and pat them into thick discs and fry them until just golden brown. Drain them on paper towel laden plate and let them cool.
* Cut each partially fried disc / vada into 2 or 3 pieces each and again fry them without overcrowding the pan until golden brown. Remove them with a slotted spoon onto a plate.

Ingredients for chaat:
14 kalmi vadas,
1 cup salted and boiled chickpeas
2 big cubed, boiled and salted potatoes
1 red big onion, finely chopped
Yogurt as needed
Green chutney as needed
Sweet chutney chutney
Salt to taste
Red chili powder
Chaat masala
Nylon sev to garnish

Directions:
* Arrange 6 - 8 pieces of kalmi vada in each serving bowl / plate. Add potato pieces and chickpeas as much as you need. If using canned chickpeas, rinse and use them.

* Next sprinkle finely chopped onions as much as you like in each bowl.

* It is the turn of yogurt next. I added homemade yogurt made with a combo of fat-free and full fat milk. 

* Then drizzle green and sweet chutneys over yogurt in each bowl. Sprinkle salt, chili powder and chaat masala over each. (Black salt can be added if preferred.) 

* Garnish with fine variety sev. Dig in and enjoy immediately.

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri
Roasted Phool Makhana


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