chicken vada

Chicken Vada

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Chicken Vada | Kari Vada | With step by step pics & video. A crispy & savory deep-fried fitter is a popular street food of South Indian cuisine. Crispy on the outside & soft inside. A twist to paruppu vadai. Best evening snack with a cup of tea.

How to make chicken vada | kari vada?

A crispy chicken kheema vada made by deep-frying the blend of minced chicken, chana dal, spices, and fresh green leaves. Learn how to make Kari vada with the help of video and stepwise pictures.

In this recipe, we will be cooking chicken in a pressure cooker & shred the meat from the bones. The meat is then minced along with the other spices & chana dal/kadalai paruppu. While grounding the chana dal, do not add any water to make a coarse paste. It has to be dry or otherwise, it may absorb more oil while deep frying. The prepared batter is then deep fried till it is crisp golden in color. When served hot this tastes super crispy outside and juicy inside. It is a perfect delicious alternative to normal masala vada.

These chicken vadas are equally good with sambar rice, and rasam rice. Furthermore do kindly check out paruppu vada recipe from our snacks section too. Hope you would like them too.

Chicken Vada

Course: SnacksCuisine: IndianDifficulty: Medium
Servings

8

vadas
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Chicken Vada | Kari Vada | With step by step pics & video | Crispy on outside & soft inside. A twist to paruppu vadai. Best evening snack with a cup of tea.

Recipe Video

Ingredients

  • Oil for deep frying

  • Soaking
  • 1 cup kadala paruppu/chana dal

  • To Pressure Cook
  • 300 gm chicken(bone-in)

  • 1/2 cup water

  • salt as required

  • 1/4 tsp turmeric powder

  • 1/2 tsp chilly powder

  • To Blend
  • 1/2 cup finely chopped onion

  • 1/2 tsp fennel seeds/sombu

  • 1 garlic clove

  • 1 tsp chopped ginger

  • 1 or 2 green chili

  • 2 tbsp fresh coriander leaves

  • some curry leaves

  • salt as required

Directions

  • Soak 1 cup chana dal/kadala paruppu for 3 to 4 hrs.chicken vadachicken vada
  • Strain the dal & keep it aside.
  • To Pressure Cook
  • Add 300 gm bone-in chicken pieces in a cooker.chicken vada
  • Mix the pieces well with 1/4 tsp turmeric powder, 1/2 tsp chili powder & salt as required.chicken vada
  • Then add in 1/2 cup water & pressure cook for 3 to 4 whistles.chicken vadachicken vada
  • Once pressure is released, open the cooker. The chicken will be left cooked along with the stock.chicken vada
  • Now put it on flame & cook until the stock is covered fully inside the chicken pieces.chicken vada
  • Once done, switch off the flame & allow it to cool down.
  • Once cooled, shred off the meat from the bones & keep it aside.chicken vada
  • For Blending
  • Keep 1tbsp soaked kadala paruppu aside & add the remaining soaked dal/paruppu to a blender.chicken vadachicken vada
  • Followed by, chicken pieces, 1/2 cup chopped onion, 1 tsp chopped ginger, 1 garlic clove, fresh coriander & curry leaves, 1/2 tsp fennel seeds/sombu, 1 or 2 green chilies, & salt as required.chicken vadachicken vadachicken vada
  • Blend these ingredients into a coarse paste.
  • Do not add water. The moisture in chicken is enough to make the vada batter.
  • Transfer this batter to a bowl & add in the 1 tbsp soaked dal kept aside. Now mix and combine everything properly. chicken vadachicken vada
  • Check for seasoning once again.
  • Making Vadas
  • Meanwhile, heat oil in a kadai to deep-frying temperature.
  • Wet your hands & scoop out small balls.chicken vada
  • Make vada shape by pressing the balls firmly in between the palms.chicken vadachicken vada
  • Fry in medium hot oil for around 4 minutes.chicken vada
  • When the bottom sides are done flip the vadas and fry the other sides in the same manner.
  • Allow the chicken to cook properly for at least 5 to 7 mins until they become golden brown in color.
  • Remove from oil when the hissing stops.chicken vada
  • Our chicken vadas are ready to be served.

Notes

  • Do not add water while blending. The moisture in chicken is enough to make the vada batter.

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