Lobia Fritters (aka as Lobia Vada) are light and crispy. Soft from inside and a little crispy on the outside, these fritters are best enjoyed when hot. They are like Falafal, a popular dish made from chickpeas.
Lobia Fritters (Black Eyed Peas Fritters) are known as Akara in Western part of Africa and Acaraje in Brazil. Acaraje is an ultimate street food in Brazil, made and sold by mostly women. These fritters are packed with flavour and are a great source of fibre.
Enjoy this delicious starter served with Molho Apimentado (Hot chilli sauce – a Brazilian style dip). The recipe of this dip is shared here.
You may like to try our other similar recipes like Sabudana Ke Vade (Sago Patties), Falafal and Cheesy Pepper Fritters.
Yield: 5 to 6
Prep time: 15 minutes
Total time: 25 minutes
Ingredients For Lobia Fritters (Lobia Vade)
1 cup lobia soaked for 4 hours
1 onion chopped fine
1 green chili chopped
1 teaspoon garlic chopped
1 tablespoon coriander chopped
1 tablespoon plain flour
Salt to taste
1/4 teaspoon baking powder (optional)
Directions for Lobia Fritters (Lobia Vade)
- Rub the beans with your hands to remove the shells (the black portion). Drain and wash the lobia several times till all the black portions of lobia are removed.
- Drain the water from lobia.
- Grind the lobia, ginger and chilli to a coarse paste- like for vada. Set aside for 1 hour or add baking powder
- Now add all onions, coriander and salt and give a good mix.
- Heat oil in a pan on medium heat, to fry.
- Mold the mixture into an oval shape with the use of two spoons.
- Grease 2 spoons and make quenelle shape and fry till golden.
- Keep on an absorbent paper for a while.
- Serve with the Brazilian sauce.
Note
- If the paste is too liquidy place the dough in a bowl in the refrigerator for an hour.
