Ingredients with Measurements:
- 1 cup black-eyed peas, soaked overnight
- 2 medium-sized potatoes, boiled and mashed
- 1 cup bamboo shoots, finely chopped
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep frying pan
Step-by-step instructions:
1. Drain the soaked black-eyed peas and grind them in a food processor or blender until they form a coarse paste.
2. In a mixing bowl, combine the black-eyed pea paste, mashed potatoes, chopped bamboo shoots, chopped onion, ginger-garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well.
3. Heat oil in a deep frying pan over medium-high heat.
4. Take a small portion of the mixture and shape it into a ball. Flatten it slightly to form a vada.
5. Carefully drop the vada into the hot oil and fry until golden brown on both sides.
6. Remove the vada from the oil and place it on a paper towel to drain excess oil.
7. Repeat the process with the remaining mixture.
8. Serve hot with chutney or ketchup.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- Makes 12-15 vadas
Nutritional information:
- Calories: 150 per vada
- Fat: 8g
- Carbohydrates: 16g
- Protein: 4g
Substitutions for ingredients:
- Black-eyed peas can be substituted with chickpeas or lentils.
- Bamboo shoots can be substituted with corn or peas.
Variations:
- Add chopped green chilies for a spicier version.
- Add chopped cilantro for a fresh flavor.
Tips and tricks:
- Soak the black-eyed peas overnight to make them easier to grind.
- Make sure the oil is hot enough before frying to prevent the vadas from absorbing too much oil.
- Serve the vadas immediately after frying for the best taste and texture.
Storage instructions:
- Alu Tama Vada can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with a side of chutney or ketchup.
Garnishes:
- Garnish with chopped cilantro or grated coconut.
Pairings:
- Serve with a hot cup of chai tea or a cold glass of lassi.
Suggested side dishes:
- Serve with a side of steamed rice or naan bread.
Troubleshooting advice:
- If the vadas are falling apart while frying, add a little bit of besan (gram flour) to the mixture to help bind it together.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the vadas from becoming soggy and absorbing too much oil.
Food history:
- Alu Tama Vada is a popular snack in Nepal and India.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Nepali