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Palakura Bobbarlu Vadalu – Spinach Black-eyed Peas Fritters

Palakura Bobbarlu Vada - Spinach Blackeyed Peas (Lobia) Fritters

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 Recipe

Prep & Cooking: 30 mts, soaking: 6-8 hours

Makes approx 30 vadas/fritters

Cuisine: Andhra

.

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

1 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.
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 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.

Palakura Bobbarlu Vadalu – Spinach Black-eyed Peas Fritters Recipe

Prep time: min
Cook time: min
Main Ingredients:

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 [...]
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By • Mar 4th, 2008 • Category: All Recipes, Andhra Recipes, Chaat Recipes, Green Leafy Vegetables, Indian Dal Recipes, Indian Snacks and Starter Recipes

  • http://masalamagic.blogspot.com Latha

    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! :-)

  • http://mykitchentreasures.blogspot.com/ Happy Cook

    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 :-)

  • http://www.samaithupaarkalaam.blogspot.com Kalai

    So creative, Sailu! Love this idea. :)

  • http://cookingfromatoz.blogspot.com Kaykat

    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 :)

  • http://www.aayisrecipes.com shilpa

    This looks delicious Sailu. Never made vadas with black eyed beans, will have to try this sometime.

  • mangala

    Very nice sailu..

  • http://spice-club.blogspot.com Cham

    Never tried with black eye beans, But i can feel right away it is so crispy that i really want to grab one right away from the screen.

  • http://fingerlickingfood.blogspot.com Namratha

    Wow, what a lovely snack…would love it anytime of day!! Thanks for the interesting recipe :)

  • http://maninas.wordpress.com/ Maninas

    How lovely!!!

    Do you know which other beans might work?

    Thanks!

  • sandhya

    Looks delicious… these would make a perfect teatime snack…

  • http://spicyindiankitchen.blogspot.com/ Cool Girl

    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

  • http://www.nalapaka.blogpsot.com vanamala

    haha lovely vade !!!

  • madhavi

    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.

  • http://www.paajaka.com Mythreyee

    I haven’t tried adding spinach to this vada. Looks delicious.

  • http://kailaskitchen.blogspot.com Jayasree

    delicious, Crispy looking vadas. never tried with black eyed beans.

  • http://teluguruchi.blogspot.com/ Uma

    wow, the vadas are simply superb. Lovely pictures.

  • http://www.rainbow-sanu.blogspot.com mamta

    hi sailu,
    i dont know where was i all these days ,u have an awesome blog.and all the recipes are eyecatching,tempting.great photography..wil try ur recipes soon.
    wil surely try this new recipe of alsande kaalu as we call it.Can i add u in my blog.
    http://www.rainbow-sanu.blogspot.com

  • http://potpourri-saswati.blogspot.com saswati

    hi sailaja the vadas look delicious,am bookmarking it…never knew we cud make these with lobia..gr8 idea!

  • http://www.curryinkadai.blogspot.com kalva

    Awesome Sailaja., love the vadas.. never added spinach… will try with spinach next time..

  • http://www.musicalskitchen.blogspot.com musical

    Look at these deep-fried thingies :) . They look so appetizing, Sailu! Spinach and black-eyed peas is a very delightful combination!

  • Suri

    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. :)

  • http://www.ifoods.tv Niall Harbison

    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!

  • Pari

    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 :-) Thanks for the tasty recipes. Keep up the good work.Cheers!!

  • http://sailuskitchen sarvani katuri

    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.

  • http://tinfoilchef.com Selif

    Interesting, it’s not every day you see spinach and black eyed peas in one dish

  • Bhuvana

    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.

  • http://chefnme.blogspot.com Amrutha Ragavan

    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

  • sirisha

    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.

  • Navyaganesh

    Hai Sailu Gaaru is there any alternative than deep fry for this recipe

  • Navyaganesh

    Hai Sailu Gaaru is there any alternative than deep fry for this recipe

  • Navyaganesh

    Hai Sailu Gaaru is there any alternative than deep fry for this recipe

  • Anonymous

    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.

  • Anonymous

    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.

  • Anonymous

    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.

  • Anonymous

    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.

  • Anonymous

    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.