Palakura Bobbarlu Vadalu – Spinach Black-eyed Peas Fritters

yo

I was craving something deep-fried last evening but stopped myself from preparing anything at that moment. So, I soaked some alasandalu (lobia/black-eyed peas/bobbarlu) this morning to make some fritters with our evening tea.

Absolutely crunchy on the outside and soft and chewy in the middle, these fritters have a wonderful mouth-feel and are an anytime treat when you crave for something warm and crispy. Works great as an appetizer, finger food or an evening snack to go with tea. Easy recipe and adaptable to many variations, I added chopped spinach to the coarsely ground lobia for added flavor and we enjoyed these green-speckled, deep-fried indulgence over a cup of masala chai.

Palakura Bobbarlu Vadalu

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  spinach
  •   black eyed peas

 Ingredients

  •   1 1/4 cup bobbarlu, soaked in water for 6-8 hrs and drained
  •   1 cup chopped spinach/palakura
  •   1 large finely chopped onion
  •   3-4 green chillis finely chopped
  •   2" ginger finely minced
  •   1 tsp cumin seeds
  •   2 tbsps coriander leaves finely chopped
  •   salt to taste
  •   oil for deep frying

Method for making Palakura Bobbarlu Vadalu

Grind the soaked and drained black eyed peas to a coarse paste adding about 1-2 tbsps of water. Add the chopped onions, chopped spinach, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.
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.
Heat oil for deep frying. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
Serve hot with tomato sauce or any chutney of your choice.

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36 thoughts on “Palakura Bobbarlu Vadalu – Spinach Black-eyed Peas Fritters

  1. Sailu, absolutely delicious looking! Will try it soon – i was going to stay away from deep fried food and u have tempted me yet again! ๐Ÿ™‚

  2. I never knew you could make things like this with black eyed beans.
    I will try them once.
    Actually to be honest, i have few of your recipes in my try list box ๐Ÿ™‚

  3. These look delicious. I always make vadais with just channa dal or a mix of dals and lots of curry leaves, sometimes with onions. This looks like a great option, as long as I can try baking them ๐Ÿ™‚

  4. WOW!!!!!
    These look scrumptious Sailu…This is a great recipe for parties…We can make Pulusu with the left over vadas and that tastes awesome too.

    Thanks
    ~CG

  5. Hi sailu… i am also a vizagitian.. and follow ur recipes regularly… Hey coming to vizag in april… can i meet u some time… can u give me your details… to ur mail id.. if u provide…U know mine.. please mail me back.

  6. I made these vadas, this is good. I have a suggestion, when I was making these I figured, we have to fry them for a certain period of time to cook the black eyed peas, instead next time I am going to boil them and add all the ingredients and make patties to fry. This way can reduce the frying time ‘cos it’s already cooked. ๐Ÿ™‚

  7. Hi there,

    I just stumbled accross your blog by using stumbleupon and love the design of the whole thing! I normally skip straight past food blogs as I have over 20 in my RSS and dont even have enough time to read the ones that I have! I am started out as a blogger myself and always tried to keep the design simple like yours as I think it is crucial, especially if you can back it up with some nice food pics like yours! Keep up the good work and if you feel like sharing some of the photos with other foodies pop over to ifoods.tv which is my new site for foodies! Cheers!

  8. Hi Sailu..I always visit your site when I’m bored of my cooking and wanna try something new..and your recipes are just great. I did this fritters last weekend and my hubby just loved it ๐Ÿ™‚ Thanks for the tasty recipes. Keep up the good work.Cheers!!

  9. Hi sailaja garu,

    Yesterday I have tried yr recipee Beans in peanut sauce. it came very very tasty and nice.Meeku Gravy curries … telisthe……please tell me.

    Becoz i need gravy curries [recipees] for the parties especially.[North

    r south indian gravies]

    Awaiting yr response.

    Best regards,
    sarvani.k.
    MONTREAL

    C A N A D A.

    CANADA.

  10. Hello,

    Good recipe! Are you sure we can make 30 vadas with the quantity of ingredients you have mentioned in the recipe?

    Yes, Bhuvana, approx it would yield atleast 25 vadas and if you shape them smaller in size, you could get 30 vadas.

  11. Hi Sailu,
    Thanks a ton for this recipe. I became an overnight star (even with my MIL!) with this recipe..
    love your ideas and creative spins on regular dishes. Keep them coming!

    Cheers
    Amrutha

  12. bobbarlu vadalu ante naku chala ishtam sailu. nenu dec lo vachanu atlanta,america. na dhagara white bobbarlu unnay vatitho vadalu cheyacha lekapothe black eyed beans thone cheyala. can we find black eyed beans in indian store..

    I do not live in the US, Sirisha. I have heard you do find black eyed beans in Indian stores. You can also use while bobbarlu and try this recipe.

    1. You have to deep fry it. If you shallow fry, it will not cook inside. You can try baking but I’m not sure if it will yield the same texture as the deep fried vada. See that the batter is not too watery if you are baking it. Grease a baking pan, place a tbsp of batter (slightly flatten), drizzle 2-3 drops of oil over the top of batter and bake at 175-200 C till lightly golden on top. I have not tried baking and am not sure how it will turn out.

    2. You have to deep fry it. If you shallow fry, it will not cook inside. You can try baking but I’m not sure if it will yield the same texture as the deep fried vada. See that the batter is not too watery if you are baking it. Grease a baking pan, place a tbsp of batter (slightly flatten), drizzle 2-3 drops of oil over the top of batter and bake at 175-200 C till lightly golden on top. I have not tried baking and am not sure how it will turn out.

    3. You have to deep fry it. If you shallow fry, it will not cook inside. You can try baking but I’m not sure if it will yield the same texture as the deep fried vada. See that the batter is not too watery if you are baking it. Grease a baking pan, place a tbsp of batter (slightly flatten), drizzle 2-3 drops of oil over the top of batter and bake at 175-200 C till lightly golden on top. I have not tried baking and am not sure how it will turn out.

    4. You have to deep fry it. If you shallow fry, it will not cook inside. You can try baking but I’m not sure if it will yield the same texture as the deep fried vada. See that the batter is not too watery if you are baking it. Grease a baking pan, place a tbsp of batter (slightly flatten), drizzle 2-3 drops of oil over the top of batter and bake at 175-200 C till lightly golden on top. I have not tried baking and am not sure how it will turn out.

    5. You have to deep fry it. If you shallow fry, it will not cook inside. You can try baking but I’m not sure if it will yield the same texture as the deep fried vada. See that the batter is not too watery if you are baking it. Grease a baking pan, place a tbsp of batter (slightly flatten), drizzle 2-3 drops of oil over the top of batter and bake at 175-200 C till lightly golden on top. I have not tried baking and am not sure how it will turn out.

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