Baked Masala Vada

Baked Masala Vada is a healthier take on the traditional Indian lentil fritters, infused with aromatic spices and baked to perfection. This vegan dish is crispy on the outside while remaining soft and flavorful on the inside, making it a delightful snack or appetizer.

Ingredients

• Split chickpeas (chana dal) - 100 grams
• Onion - 1 medium, finely chopped
• Green chili - 1, finely chopped
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Cilantro (coriander leaves) - 2 tablespoons, chopped
• Curry leaves - 5, chopped
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Olive oil - 1 tablespoon
• Water - as needed

Steps

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Soak the split chickpeas in water for 4-6 hours or overnight, then drain and rinse them.
3. In a food processor, add the soaked chickpeas, onion, green chili, ginger, garlic, and spices (cumin, turmeric, red chili powder, and salt).
4. Pulse the mixture until it forms a coarse paste, adding a little water if necessary to help it blend.
5. Transfer the mixture to a mixing bowl and fold in the cilantro and curry leaves.
6. Shape the mixture into small patties or vadas and place them on the prepared baking tray.
7. Brush the tops of the vadas lightly with olive oil to help them crisp up.
8. Bake in the preheated oven for 25-30 minutes or until golden brown, flipping halfway through for even cooking.
9. Remove from the oven and let them cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 36 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein and fiber.
• Low in saturated fat, promoting heart health.

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