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Kalmi Vada


Kalmi Vada

  • Duration: 20 minutes
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Remember to always fry the Kalmi Vada on a medium flame. Also be careful to not burn them. Sliced vadas can be stored in the freezer for about a month.

Trivia Tadka

Rajasthan is a state known for its unique array of snacks. Kalmi Vada is one such popular Rajasthani snack that is made using besan and served with a spicy coriander chutney. Kalmi Vada can be prepared well-ahead in time and stored to be savoured as a tea-time snack for many days.


  • Split chickpeas (chana dal) (½ cup)
  • Coriander leaves (hara dhania), finely chopped (2 to 3 tbsp)
  • Green chillies (hari mirch), finely chopped (2)
  • Salt (to taste)
  • MTR Lal Mirch Red Chilli Powder (½ tsp)
  • Garlic (lahsun) paste (2 to 4)
  • Onion (½ cup)
  • Ginger (adrak), grated (½-inch piece)
  • Cumin seeds (jeera) powder (½ tsp)
  • Asafoetida (hing) (a pinch)


  • Overnight-soak the chana dal in water.  Grind or blend the soaked dal to make a fine paste.
  • To the chana dal paste, add the green chillies, the MTR Lal Mirch Red Chilli Powder, garlic paste, finely chopped onions, jeera powder, hing and salt and mix properly.
  • Divide the mixture into equal portions. Take one portion and shape it into a vada by flattening it out on your palm.
  • Heat oil in a kadhai. Slide the vada into the hot oil and deep-fry till it is light brown in colour.
  • Repeat with all the other portions.
  • Cut the vadas into long strips and deep-fry again till they are golden brown and crisp.
  • Serve hot with coriander chutney.

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