Chicken Keema Vada

Instructions

1. 1

   Prepare the Chana Dal (Soaking time: 2-3 hours)

   • Rinse 1 cup of chana dal under cold running water until the water runs clear.
   • Soak the dal in ample water for at least 2 to 3 hours. This step is crucial for a soft interior.
   • After soaking, drain the dal completely in a colander. Let it sit for 10-15 minutes to ensure all excess water is removed. This prevents the vadas from becoming oily or breaking apart.
2. 2

   Grind the Vada Base

   • Transfer the thoroughly drained chana dal to a food processor or grinder jar.
   • Add 1 tsp fennel seeds, 1 inch grated ginger, 5 minced garlic cloves, and 3 chopped green chillies.
   • Grind the mixture to a coarse paste without adding any water. Use the pulse function to control the texture, leaving some whole or partially broken dal for a crunchy bite.
3. 3

   Create the Keema Mixture

   • In a large mixing bowl, combine the coarse dal paste with 250g of chicken keema.
   • Add 1 finely chopped large onion, chopped curry leaves from 1 sprig, and 3 tbsp chopped coriander leaves.
   • Sprinkle in 2 tbsp rice flour, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, and 1.25 tsp salt.
   • Using your hands, mix all the ingredients until they are just combined. Avoid overmixing to keep the texture light.
4. 4

   Shape the Vadas

   • Lightly grease your palms with a little oil to prevent the mixture from sticking.
   • Take a lemon-sized portion of the mixture and roll it into a smooth ball.
   • Gently flatten the ball between your palms to form a patty, about 2 inches in diameter and 1/2 inch thick.
   • Place the shaped vadas on a plate or tray. Repeat until all the mixture is used. This recipe should yield about 16 vadas.
5. 5

   Deep Fry to Golden Perfection

   • Heat about 2 cups of oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of the mixture in; it should sizzle and rise to the surface without browning too quickly.
   • Carefully slide 4-5 vadas into the hot oil, ensuring not to overcrowd the pan.
   • Fry for about 3-4 minutes on the first side, until it becomes golden brown and crisp.
   • Gently flip the vadas and fry for another 3-4 minutes on the other side until they are evenly deep golden brown and cooked through.
   • Remove the vadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the frying process in batches with the remaining vadas.
6. 6

   Serve Hot

   • Serve the Chicken Keema Vadas immediately while they are hot and crispy.
   • They pair wonderfully with coconut chutney, mint-coriander chutney, or a simple tomato ketchup.