Black Eyed Peas Masala Vadas Recipe

Step 1: To begin making the Black Eyed Peas Masala Vadas recipe, strain the water from the lobhia using a colander and pat dry to remove as much moisture as possible

Step 2: In a mixer jar add green chillies, ginger, salt, asafoetida and 2 tablespoons of the lobhia and grind and add this into a mixing bowl

Step 3: Now add the remaining Lobhia into the mixer jar and grind coarsely, add to the mixing bowl

Step 4: Squeeze out extra moisture from the crushed corn and add it into the mixing bowl

Step 5: Add all the remaining ingredients into the mixing bowl

Step 6: Combine everything and taste to adjust seasoning

Step 7: Shape the mixture into vadas and deep fry until golden in a deep fry pan

Step 8: Make sure to cook on a medium to high flame so that its cooked through

Step 9: If the vada mixture is very moist it could absorb lots of oil, the trick is to pat the vadas on a clean dry towel so it absorbs excess moisture

Step 10: Then transfer them to your hands and drop them gently into the oil to fry, this way you will get crispy non greasy vadas

Step 11: Serve Black Eyed Peas Masala Vadas with South Indian Coconut Chutney or Tomato Garlic Chutney on a rainy day