Kalmi Vada | How to make Kalmi Vada

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By Riya Dhiman
Created on 7th May 2017
  • Kalmi Vada, How to make Kalmi Vada
Kalmi Vadaby Riya Dhiman
  • Kalmi Vada | How to make Kalmi Vada (3 likes)

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    Rate It!
  • By Riya Dhiman
    Created on 7th May 2017

About Kalmi Vada

Maharashtra's famous vada with a slight Punjabi twist of taste.

Kalmi Vada is a delicious dish which is liked by people of all age groups. Kalmi Vada by Riya Dhiman has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Kalmi Vada at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kalmi Vada takes 40 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kalmi Vada is a good option for you. The flavour of Kalmi Vada is tempting and you will enjoy each bite of this. Try this Kalmi Vada on weekends and impress your family and friends. You can comment and rate the Kalmi Vada recipe on the page below.

  • Prep Time40mins
  • Cook Time20mins
  • Serves2People
Kalmi Vada

Ingredients to make Kalmi Vada

  • Soaked Chana Dal - 2 Cups
  • Water - 3 Tablespoon
  • Turmeric Powder - 1 Teaspoon
  • Garam Masala - 1 Teaspoon
  • Red Chili Powder - 1/2 Teaspoon
  • Chopped Green chili - 2 Teaspoon
  • Salt - As per taste
  • Paneer - 1 Cup
  • Oil - For frying
  • Green Chutney - For garnish

How to make Kalmi Vada

  1. Grind the dal to make a thick paste. It should not be flowing. Spoon out the paste into a bowl and put turmeric, red chili, garam masala, salt, and green chili. Mix all the ingredients to make a thick batter.
  2. Heat oil in a kadhai. Coat the paneer pieces one by one in the batter and put them in the kadai to fry.
  3. Deep fry it till they turn golden brown.
  4. Take them out on an absorbent paper. In a plate arrange the vadas and serve hot with green chutney.
My Tip: Add chaat masala to make it more chatpata and spicy.

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