Alasanda Vada / Black Eyed Pea Fritters are a very common treat on the streets of many Andhra towns. Just like how Masala Vadas adorn the streets of many tea shops I was taken in by the way these vadas are so easily available. At home it was only on special festival days that Amma used to make these vadas with Black Eyed Peas but imagine this being a common dish.
When I think about this snack, I get reminded of my first visit to my in-laws place. During one of the afternoons, Athamma prepared this on hubby dear’s request. He said the way his mom makes, it turns out simply too delicious. And given with my love for fried stuffs, I wasn’t about to say no. It was only a while since we had our lunch and I saw that Athamma was immediately out with preparing the evenings snacks. I remember those days she making these with skin on and she has to remove them and all.
With the afternoon sun rays seeping in through the open terrace, that one finds in those traditionally built houses, struggling to settle well after a heavy lunch, I was still eagerly waiting for the vadas to be done. I had to agree that Athamma was a pro when it comes to making these deep fried snacks.
The regular ones tastes great but at times it does end up dunking lot of oil. This time when Amma made she wanted to make it more healthier by added carrots and it ended up being very delicious not to mention healthy too.
Chinnu liked these so much that he wanted me to prepare it again and again. I was very happy that he liked it, makes life easy if at least one of them eat something and like it enough to ask for more.
Alasandalu Carrot Vada
Alasandallu / Black Eyed Peas – 1 cup
Carrot, grated – 1/2 cup
Gram Flour / Besan – 1 tbsp
Green chilie – 1 long
Cumin seeds – 1/2 tsp
Red chili powder – 1/2 tsp
Salt to taste
Oil for deep frying
Method to prepare:
Wash and soak the black eyed peas overnight.
Then grind the peas with very little water to a coarse paste.
Take it in a bowl and add the besan, grated carrot, finely chopped chilis, grated ginger, finely chopped coriander leaves and curry leaves. Adjust the salt. Mix everything together. The consistency should of the regular vadas.
Meanwhile heat a pan with oil. Then pat down as small circular discs and gently drop them into hot oil. simmer down the flame and cook on both sides. Remember to regulate the oil as if you cook it in low flame the vadas will dunk more oil.