Snack
Vegetable Vada with Nopal
About this dish
Crispy on the outside, tender on the inside, these vegetable vadas embrace the earthy freshness of nopal (cactus paddles), a staple of Mexican cuisine. Blended with lentils and warm spices, they offer a unique fusion of South Indian technique and Mexican soul.
I like to serve them with a fiery salsa verde or a cooling yogurt dip—either way, they vanish fast.
Ingredients
UK and US measurements are both included for every recipe.
nopal cactus paddles
vegetable150 g
Imperial measurement: about 2 medium paddles
urad dal
grain200 g
Imperial measurement: 1 cup, soaked 4 hours
ginger
spice1 tbsp
green chili
spice1-2
Imperial measurement: 1-2 (adjust to taste)
cumin seeds
spice1 tsp
black peppercorns
spice½ tsp
salt
seasoning1 tsp
cooking oil
fatabout 500 ml
Imperial measurement: about 2 cups
Method
Prepare the nopal
5 minutesWear gloves and trim the spines from the nopal paddles. Rinse well, then dice into small cubes. Blanch in boiling water for 4 minutes. Drain and set aside.
Grind the lentil mixture
10 minutesDrain soaked urad dal. In a food processor, combine the dal, chopped ginger, green chili, cumin seeds, black peppercorns, and salt. Grind to a coarse paste, adding a few tablespoons of water if needed—the batter should be thick enough to hold shape.
Combine and shape vadas
10 minutesFold the blanced nopal into the lentil batter. Wet your hands, take a small portion of the mixture, and shape it into a disc with a hole in the centre (like a donut). Repeat with remaining batter.
Deep fry
15 minutesHeat oil in a deep pan or wok to 180°C (350°F). Gently slide the vadas into the hot oil, a few at a time, without crowding. Fry until deep golden brown, about 3-4 minutes per side. Drain on paper towels.
Equipment
- Deep fryer or wok
- Food processor
- Mixing bowl
- Slotted spoon
Nutrition facts
Tips
- The key to a crispy vada is not over-blending the dal, leaving it slightly coarse gives texture.
- Blanching the nopal reduces its sliminess and brightens the colour.
- Serve immediately as vadas soften as they cool.
- If.
- If reheating, pop them in a hot oven for 3-4 minutes.
- For a spicy kick, add a pinch of cayenne or diced serrano chili to the batter.
Serving suggestions
- Serve hot with salsa verde, tangy tamarind chutney, or a vegan mint-cilantro yogurt. Pair with a fresh nopal and jicama salad for a complete meal.
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Recipe by
Diego Garcia
Specialises in Mexican cuisineDiego is a taquero who uses a secret salsa roja that involves dried chiles he grows himself. He is a local legend.
Describe yourself in three words: Mysterious, proud, spicy.