How To Make Black Eyed Peas Masala Vadas Recipe

To begin making the Black Eyed Peas Masala Vadas directions, strain the aqua from the lobhia using a colander and pat parched to remove as much moisture as possible.In a mixer jar mix in green chillies, ginger, seasoning, asafoetida and 2 tablespoons of the lobhia and grind and mix in this into a mixing dish.Now mix in the remaining Lobhia into the mixer jar and grind coarsely, mix in to the mixing dish.Squeeze out extra moisture from the crushed corn and mix in it into the mixing dish.mix in all the remaining components into the mixing dish.

Combine everything and essence to adjust seasoning.Shape the mixture into vadas and deep shallow fry until golden in a deep shallow fry pot.

Make sure to toasty on a medium to high flame so that its cooked through.If the vada mixture is very juicy it could absorb lots of fat, the trick is to pat the vadas on a rinse parched towel so it absorbs excess moisture.Then transfer them to your hands and drop them gently into the fat to shallow fry, this way you will get brittle non greasy vadas.offer Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day.