Kalmi Vada Jodhpur

Ingredients

• 🫙Ginger Garlic Paste1 tsp
  
• 🧂Saltto taste
  
• 🧅Onion2, finely sliced
  
• 🌶️Green Chili2
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🫙Vegetable Oilfor deep frying
  
• 🫙Yellow Lentils (Toor Dal)1 cup, rinsed
  
• 🫙Asafoetidaa pinch
  
• 🌾Gram Flour1 cup
  
• 🌶️Ajwain1/2 tsp
  
• 🫙Peanut Oil1 cup, chopped
  
• 🌾Rice Flour2 tbsp
  

Instructions

1. 1

   Combine the yellow lentils (toor dal) with the onion and the flours; add water slowly — the batter should coat a spoon, not run off it.

2. 2

   Warm the oil till a test droplet sizzles and floats at once; too cool and everything goes greasy.

3. 3

   Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.

4. 4

   Let them take their colour slowly; deep gold means cooked centres and shattering crust.

5. 5

   Serve hot with chutney and fried green chilies, dusted with chaat masala if you're feeling street.