Vegetable Vada with Cactus Leaf

Wash the chana dal thoroughly and soak it in plenty of water for at least 1 hour. Drain well before grinding.

Hold the cactus leaf with tongs and carefully trim off all spines and the base. Rinse under running water, then dice into small cubes (about ½-inch).

Add drained chana dal, curry leaves, ginger, green chilies, salt, turmeric, crushed coriander, and cumin to a food processor. Pulse until the mixture forms a coarse, chunky paste. Do not add water; the dal should have absorbed enough moisture. Transfer to a bowl.

Add the diced cactus leaf to the batter and mix well with a spoon. The mixture should be thick but slightly moist. Adjust salt if needed.

Heat the oil in a deep pan or deep fryer to 180°C (350°F). Test by dropping a tiny bit of batter; it should sizzle and rise immediately.

Wet your fingers or palms with a little water. Scoop about 1½ tablespoons of batter and shape into a flat, round patty with a small hole in the center (like a donut). Carefully slide into the hot oil. Fry in batches without overcrowding, turning once, until deep golden brown (about 4-5 minutes per batch). Use a slotted spoon to transfer to a paper towel-lined plate.

Let the vadas cool on paper towels for 2 minutes. Serve hot with mint chutney or sweet chili sauce.