Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 1.5 cups gram flour, 0.5 cup rice flour, 1 teaspoon salt, 1 teaspoon cumin powder, 0.5 teaspoon red chili powder, and 0.25 teaspoon turmeric powder.

2. 2

   Add 2 finely chopped green chilies, 1 inch grated ginger, 0.25 cup chopped fresh coriander leaves, and 0.75 cup fresh pomegranate seeds to the dry ingredients.

3. 3

   Gradually add 1 cup water, mixing continuously to form a thick, cohesive batter that holds its shape.

4. 4

   Heat 3 cups vegetable oil in a deep kadai or frying pan over medium-high heat until it reaches approximately 350°F (175°C).

5. 5

   Carefully drop small, tablespoon-sized portions of the batter into the hot oil, ensuring not to overcrowd the pan.

6. 6

   Deep fry the vadas for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides.

7. 7

   Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

8. 8

   Serve the hot Anardana aur Besan ke Vade immediately with a chutney of your choice.