Black-eyed Peas and Spinach Vadai

Friday evenings are usually a gala time for us with our gang of movie buffs beginning the weekend in a glorious way watching a super-hit cinema accompanied by hot tea and mouth-watering snacks. This has become a tradition and since we usually don't make snacks any other day, the friday evening snacks are something we all look forward to. :) Come thursday we start browsing & planning what special to make.

So i had this remaining black-eyed peas after making the Thattai Payir Puli Kozhambu and was wondering what to do with it. It was a friday, and as i was browsing the usual way , came across this very easy n unique recipe of black eyed peas vadai. Of course, i had to make my own variations as the recipe in the site, didn't work out for me. The outcome was an instant hit !! :D

Preparation time : 10 mins

Cooking Time : 3-4 mins per vadai

Makes : 20-25 vadais

Ingredients

Black-eyed Peas : 1 cup ( soaked for 4-5 hrs)

Spinach- chopped, 1 cup

Besan or Kadalai maavu : 1/2 cup

Onion : 1 small , finely chopped

Ginger : 2 inch, thinly sliced

Green Chillies : 3-4 , finely chopped

Curry Leaves : 1 Sprig, chopped finely

Cilantro : chopped , 1 handful

Cumin Seeds : 1 tsp

Oil : to deep fry

Salt : to taste

Procedure

1. Grind the soaked black-eyed peas into thick paste with adding very little water.
2. Add the chopped spinach, onion, chillies, ginger, curry leaves, cilantro, cumin seeds and salt to this paste and mix well. Do this just before frying otherwise, it tends to become watery.
3. Add besan and mix it to a thick paste, do not add any water.
4. Heat oil.
5. Take small balls of the mixture n pat them in your palm , to make small rounds.
6. Deep fry these in the oil in medium heat so that the inside cooks.
7. Take it out once the vadai turns golden brown and let it be in tissue paper for a while to drain the excess oil.

Serve the delicious hot Vadai with a chutney /sauce of your choice and steaming tea. :)