Recipe: This crunchy peanut vadai is the perfect afternoon pick-me-up snack

GL Anand, Executive chef of Turyaa Chennai shows us how

author_img Sonali S Published :  27th June 2020 05:51 PM   |   Published :   |  27th June 2020 05:51 PM

Nela Kadalai Paruppu Vadai

Ingredients
 Roasted peanut – 500 gms
 Besan flour – 30 – 45 gms
 Shallots – 100GMS (chopped)
 Green chillies – 4 – 5 (chopped)
 Garlic – 4 cloves (chopped)
 Fennel – 15 gms
 Cumin seed – 10 gms
 Coriander leaves – 50 gms (finely chopped)
 Curry leaves – few sprigs (chopped)
 Coconut – 30 gms (grated)
 Salt to taste
 Refined oil – 500 ml (for deep frying)

 

GL Anand, Executive chef of Turyaa Chennai

 

 

 

 

 

 

 

Method
 Place the roasted peanut in mixer. Add fennel, cumin, curry leaves. Add little water and grind it coarsely to a tight mixture.
 To the above mixture, add chopped shallots, chopped green chili, garlic, grated coconut and coriander leaves.
 Add besan flour.
 Season with salt and mix thoroughly.
 Divide the mixture into even small balls. Once done, press them to patties.
 Heat oil in a pan and fry the patties on a slow flame till golden brown color.
 Remove from flame, drain on an absorbent paper and serve hot with coconut chutney.

(Shared by GL Anand, Executive chef of Turyaa Chennai.)

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