Kabuli Sanagalu Vada (Chole Vada)

One morning I planned to cook Chapaties for night's dinner and soaked these chole to make a curry for chapatis.  But I didn't find time to make the chapatis in the evening and I decided to freeze these chole for future use.  That day was a Friday and I usually make some snack on Friday as the dinner generally gets delayed during weekends.  So I thought why not give a try to this Chole Vada and they turned out really yummy.

  

Ingredients:

Kabuli Sanagalu (Chole) : 1 cup

Green Chilli : 2

Red Chilli : 2
Ginger - 1" (optional)
Coriander leaves - as desired
Cumin Seeds - 1 tsp
Salt to taste
Curry leaves few
Oil for deep frying

Although I didn't use curry leaves and coriander leaves in the vadas which are pictured, they really taste good only if you use them.

Preparation:

• Clean and soak chole for overnight. 
• Grind Chole with Chillies and Cumin seeds coarsely. You can add ginger while grinding or u can add later by cutting them into very fine pieces. 
• Chop Coriander and curry leaves finely. Mix this with the dal to form a good mixture. Also add salt.
• Heat Oil in a pan. Divide the dal mix into small balls, flatten them into small patties, either using your palm or using a wet plastic cover.
• Once the oil is hot, deep fry until they are well cooked. Normally takes around 5 mins on sim for each one to be ready.

You can serve them with any type of chutney or u can have them with tomato ketchup or can enjoy them solely without any combination.