Loading...
Crispy, savory fritters from Rajasthan made with spiced minced mutton and chana dal. These twice-fried vadas are wonderfully crunchy on the outside and flavorful inside, perfect with a zesty green chutney.
For 4 servings
Prepare the Dal Paste
Cook the Keema Filling
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
Crispy, savory fritters from Rajasthan made with spiced minced mutton and chana dal. These twice-fried vadas are wonderfully crunchy on the outside and flavorful inside, perfect with a zesty green chutney.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 571.87 calories per serving with 21.92g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Form the Vada Mixture
Shape and First Fry
Cut and Second Fry for Crispiness
Serve
Replace the mutton keema with crumbled paneer, mashed potatoes, or soya granules for a delicious vegetarian version.
Use minced chicken (chicken keema) instead of mutton for a lighter alternative.
For a lower-fat version, shape the kalmis and cook them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden and crisp. Note that the texture will be different from the deep-fried version.
Both mutton keema and chana dal are excellent sources of protein, which is vital for muscle building, tissue repair, and overall body function.
Mutton is a good source of heme iron, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
Chana dal provides dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Vadas usually break if the mixture has too much moisture, either from not draining the dal properly, not drying the keema mixture enough, or adding water while grinding the dal. Ensure your mixture is a stiff, dough-like consistency.
Yes, this is a great make-ahead snack. You can complete the first fry, cool the logs, and store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply cut them and perform the second fry.
They are traditionally served with a spicy mint-coriander chutney (hari chutney) and a sweet-sour tamarind chutney. A side of pickled onions and a squeeze of lemon also complements them well.
While it is rich in protein from mutton and lentils, it is a deep-fried snack, which makes it high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.
A single serving of approximately 6 vadas contains around 480-550 calories, primarily from the protein, carbohydrates, and the oil absorbed during frying.
Chana dal is essential for the authentic texture and taste of Kalmi Vada. Using other dals like moong or toor dal will significantly change the consistency and flavor, and they may not hold their shape as well.