Alasanda vada or black-eyed peas croquettes are a traditional South Indian fried snack. They hold their shape beautifully without the use of flour and are crispy on the outside and fluffy inside. These vada make a wonderful appetizer at any party either on their own or paired with chutney

Alasanda Vada: Indian Black-Eyed Pea Croquette [Vegan, Gluten-Free]


12-15 vadas

Cooking Time




  • 1 cup black-eyed peas
  • 2-3 green chilis, chopped
  • 1-inch piece ginger, chopped
  • 2 garlic cloves, minced
  • 1/4 cup cilantro, chopped
  • 1 medium-sized onion, finely chopped
  • Salt, to taste


  1. Soak black-eyed peas for 4-6 hours or overnight.
  2. Drain the water thoroughly, making sure that there's no excess water left, otherwise, the batter might get too watery.
  3. Grind black-eyed peas along with green chilies, ginger, garlic, cilantro, and salt into a coarse paste without adding any water. The mixture should hold its shape when squeezed.
  4. Heat oil for deep-frying.
  5. Take a small lime-sized portion of the batter, lightly pat it down into a disc, and gently place it in the hot oil. Depending on the size of your pan, fry about 4-6 vadas at a time. Make sure not to crowd the pan.
  6. Fry over medium heat until vadas are golden brown on both sides. Remove with a slotted spoon onto a paper towel-lined plate and repeat with the remaining batter. Serve hot as is or with a chutney.


Recipe adapted from Veggie Platter.