Ingredients

• 1/2 cup - chickpeas
• 1/2 cup - peas
• 1/2 cup - rajma
• 1/2 cup - green gram (whole)/moong dal
• 1 - onion, finely chopped
• 2-3 - garlic (crushed)
• 5-6 - green chillies (to taste)
• 1 cup - cauliflower finely chopped
• 1/2 cup - cabbage, finely chopped
• 1 cup - carrot, grated
• 1/2 cup - coriander leaves (cilantro) leaves
• 1 tbsp - mint (optional) chopped
• 1/2 tsp - saunf, powdered
• Salt to taste
• Oil to fry

How to Make Vegetable legume vada

• Soak the legumes overnight. Grind the legumes and chilli to a slightly coarse paste adding very little water (just enough to grind).
• Add all chopped vegetables, crushed garlic, saunf powder, salt, cilantro, mint (optional), chopped onion to the legume mixture. Mix well.
• Heat oil in a pan.
• Make small lemon sized balls out of the mixture and flatten them.
• Fry them in oil.
• Serve with sauce or mint or any type of chutney.