I had bought some bobbarlu from the rythu bazaar last week and prepared a snack with these black eyed peas, today. Bobbarlu, alasandalu, lobia, vella payuru, karamani – the names by which cow pea/white kidney bean/black eyed pea is known in different parts of India is packed with a lot of protein, dietary fibre and nutrition.
Bobbarlu vadalu are a savory deep fried snack popular in Andhra. It’s a very down-to-earth recipe, that is appetising at sight, tasty and simple to prepare. Its prepared as a evening tiffin/snack at our home, for my 4 year old. Usually chopped onions, ginger, green chillis and coriander leaves are used to prepare the traditional bobbarlu vadalu, but today I added some grated coconut and carrots for variation and to provide more nutrition. Serve hot to savor the crunchy vadalu.
Bobbarlu Vadalu Recipe
Prep & Cooking: 20-30 mts, soaking: 4-6 hours
Makes 25-30 vadalu
Cuisine: Andhra
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1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained
2-3 tbsps cup grated coconut (optional)
1/4 cup grated carrots (optional)
3/4 cup finely chopped onions
3-4 green chillis finely chopped
2″ ginger finely minced
1 tsp cumin seeds (optional)
1 small bunch coriander leaves finely chopped
salt to taste
oil for deep frying
1 Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions, grated carrot, coconut, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.
2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
4Serve hot with tomato sauce or any chutney of your choice.
