Paleo Masala Vada
Discover a guilt-free twist on a traditional South Indian snack with this Paleo Masala Vada recipe! Made with wholesome chickpea flour, fresh herbs like curry leaves and coriander, and the warm flavors of cumin and fennel seeds, this crispy fritter offers a perfect blend of health and indulgence. Free from grains and fried in nutrient-rich coconut oil, these golden-brown vadas are paleo-friendly and packed with bold, aromatic spices. Easy to prepare in under 40 minutes, they’re a delightful companion to your favorite chutney or dip, making them an irresistible option for tea-time snacks, appetizers, or festive gatherings. Perfectly crispy, gluten-free, and bursting with flavor, this Paleo Masala Vada recipe is sure to become a crowd favorite in no time!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups chickpea flour
- 1 medium, finely chopped onion
- 2 finely chopped green chilies
- 1 inch, grated ginger
- 10 leaves, chopped curry leaves
- 0.5 cup, finely chopped coriander leaves
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.75 cup water
- 0 for frying coconut oil
Directions
Step 1
In a large mixing bowl, combine chickpea flour, finely chopped onion, green chilies, grated ginger, chopped curry leaves, and coriander leaves.
Step 2
Add cumin seeds, fennel seeds, salt, turmeric powder, and red chili powder to the mixture.
Step 3
Gradually add water to the flour and spice mixture, stirring continuously to form a smooth, thick batter. The batter should be thick enough to hold its shape when formed into patties.
Step 4
Heat coconut oil in a frying pan over medium heat. Ensure there is enough oil for shallow frying.
Step 5
Take a small portion of the batter, approximately the size of a golf ball, and flatten it gently between your palms to form a patty.
Step 6
Carefully place the formed vada into the hot oil. Avoid overcrowding the pan.
Step 7
Fry the vada on one side for about 2 to 3 minutes or until golden brown, then flip and fry the other side for an additional 2 to 3 minutes.
Step 8
Once cooked, remove the vada from the pan and drain them on a paper towel to remove excess oil.
Step 9
Repeat the process with the remaining batter.
Step 10
Serve hot with your favorite chutney or dip.
Nutrition Facts
| Serving size | (810.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2850.9 |
| Total Fat 236.4g | 0% |
| Saturated Fat 186.3g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2508.7mg | 0% |
| Total Carbohydrate 137.6g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 29.4g | |
| Protein 46.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 221.4mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2215.9mg | 0% |
Source of Calories