Bobbarlu vadalu are a savory deep fried snack popular in Andhra. It’s a very down-to-earth recipe, that is appetising at sight, tasty and simple to prepare. Its prepared as a evening tiffin/snack at our home, for my 4 year old. Usually chopped onions, ginger, green chillis and coriander leaves are used to prepare the traditional bobbarlu vadalu, but today I added some grated coconut and carrots for variation and to provide more nutrition. Serve hot to savor the crunchy vadalu. 1 Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions, grated carrot, coconut, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well. Prep & Cooking: 20-30 mts, soaking: 4-6 hours Makes 25-30 vadalu Cuisine: Andhra . 2-3 tbsps cup grated coconut (optional) 1/4 cup grated carrots (optional) 3/4 cup finely chopped onions 3-4 green chillis finely chopped 2″ ginger finely minced 1 tsp cumin seeds (optional) 1 small bunch coriander leaves finely chopped salt to taste oil for deep frying 2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture. 3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color. 4Serve hot with tomato sauce or any chutney of your choice.
