Grind the soaked dry green peas, soaked soybeans with cloves, cinnamon stick into a coarse paste.
Add the chopped onions, chopped green chillies, fennel seed powder, chopped ginger, curry leaves, salt and mix everything well.
Heat the oil for deep-frying, take a small golf ball size vada batter and flatten them with palms, drop gently into the hot oil and fry until they turn golden brown and crispy. Drain the excess of oil with paper towel.
Serve hot with sambar or any spicy chutney.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.