Amaranth And Peas Vada Salad
By Chef Tarun Sibal
1 cup Amaranth seeds
2 cups water
1/2 cup peas, fresh or frozen
1 large potato, boiled *
1 tsp cumin seeds
1/4 cup walnuts
1/2 cup coriander leaves
2 green chilies, or as per the preference of heat
2 tbsp ghee, or any oil that has a high smoking point.
1 Cup boiled white peas.
1 tbsp melted butter
1/2 cup kachumber (onions, tomatoes, chilies, with chat masala and lemon)
Salt and pepper to taste.
Bring the vegetable stock to a boil and add the amaranth and peas. Salt the stock if it is not already seasoned. Cover and cook for 20 minutes or until the water is absorbed.
In a food processor, roughly pulse the coriander leaves, walnuts, and green chilies. You don’t want to make a paste. Just hand-chops them if you choose. Mix it with the amaranth, peas, and potatoes.
Add salt, pepper, and cumin seeds. Roll into equal size balls and slightly flatten them.
Heat the ghee until it’s very hot and add the fritter to the pan. Let it sizzle and crisp up on one side and then flip them over. They take about a minute on each side.
Mix the warm white peas with kachumber and add the butter.