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Parippu Wade (Sri Lankan Split Chickpea Fritters)

Parippu Wade is one of the classic Sri Lankan street foods and all-time favorite teatime snacks made with split chickpeas (chana dal), commonly served with a hot cup of sweet tea.
Prep Time15 minutes
Cook Time15 minutes
Soaking Time2 hours
Course: Finger Food, Party Food, Snack
Cuisine: Sri Lankan
Keyword: Masala Vadai, Parippu Vade, Parippu Wade, Paruppu Vada, Split Chickpea Fritters, Sri Lankan Parippu Wade, Vade, Wade
Servings: 8 to 10
Author: kanthi

Ingredients

  • 200 g of split chickpeas chana dhal, soaked
  • 2 small dry chilies soaked (see the notes)
  • 2 tbsp onion chopped
  • 10 curry leaves
  • 1 green chilies chopped
  • 1- inch fresh ginger chopped
  • 2 cloves of garlic chopped
  • 1 tsp red chili flakes/powder
  • 1/2 tsp turmeric
  • 1 teaspoon salt
  • Oil for deep frying

Instructions

Soaking

  • You will need split chickpeas (Chana dal or Kadala Parippu) to make this recipe.
  • Rinse & soak split chickpeas in water for about 2 hours.
  • Drain well. Make sure you drain thoroughly otherwise too much liquid will make the mixture too loose and difficult to handle.

Making the Mixture

  • Remove 2 tablespoons of chana dal and set it aside to use later.Then divide the rest of the chickpeas into two parts.
  • In a food processor, add the first half and pulse a few times to coarsely grind with some whole chickpea chunks still visible. Do not add water. Remove to a bowl and set aside.
  • Add the remaining soaked chana dal to the same jar and pulse and grind to a coarse paste without adding water.
  • To this paste, add the fresh ingredients. Pulse for few times until the ingredients are finely chopped. Make sure to not grind it to a too-smooth paste. Do not add water. Now transfer it to the same bowl.
  • Add the reserved soaked chickpeas into the bowl with coarsely ground chickpeas and finely ground chickpeas with fresh ingredients. Mix well to combine with your fingertips.
  • To this add salt, turmeric, chili powder, and rice flour. Mix well to combine with your fingertips. Your Wade mixture is ready.

Shaping

  • Take a small lemon-sized batter and make a ball. Flatten it into a patty by pressing the ball between your palms and shaping them and make sure there are no cracks around the edges.
  • Grease your palms with oil before shaping. (I used cooking gloves). OR you can also do shaping using 2 pieces of parchment paper as shown in the photo.
  • Arrange all the shaped wade on an oiled plate for deep-frying. You can refrigerate them covered for frying them later.

Deep-Frying

  • Now heat oil for deep frying (around 350 °F /175 °C).
  • Drop a pinch of the dough into the oil and if it rises immediately to the top, then the temperature of the oil is ready for deep-frying.
  • Gently drop the Wade one by one into the heated oil without breaking.
  • Fry them one by one or in batches until they turn golden brown and crisp.
  • Turn them gently with a ladle so that they can get cooked well on both sides.
  • Make sure to keep the flame at a lower medium and control the heat as needed to ensure even cooking.
  • If you use parchment paper, carefully place each into the oil with one parchment paper under the wade.
  • Fry until the bottom side is golden brown and crisp.
  • Flip and remove the paper and fry until the other side is also crisp.
  • Drain excess oil before serving. Serve with a cup of hot tea.

Notes

You can use chili flakes instead of soaked chilies and adjust the amount of chili to your taste preferences.