Guide to Bobbarlu Vadalu and Black Eyed Peas

I had bought bobbarlu at the rythu bazaar last week and prepared a snack with these black-eyed peas, today. Bobbarlu, alasandalu, lobia, vella payuru, karamani – the names by which cow pea/white bean/black-eyed pea is known in different parts of India are full of protein, dietary fiber and nutrients.

bobbarlu, lobia, black-eyed peas

Bobbarlu vadalu are a popular fried salty snack in Andhra. This is a very down to earth recipe, appetizing to look at, tasty and simple to prepare. It is prepared as a tiffin/evening snack at our house, for my 4-year-old. Usually chopped onions, ginger, green chillies and coriander leaves are used to prepare the traditional bobbarlu vadalu, but today I added grated coconut and carrots to vary and bring more nutrition. Serve hot to enjoy the crunchy vadalu.

Recipe for Bobbarlu’s Vadalu

  • Preparation and cooking: 20-30 meters, soaking: 4-6 hours
  • Gives 25-30 days
  • Type of cuisine: Andhra


  •  1/4 cups bobbarlu (soaked in water for 4 to 6 hours, drained
  • 3 tablespoons of grated coconut (optional)
  • 1/4 cup grated carrots (optional)
  • 3/4 cup finely chopped onions
  • 3-4 green chillies, finely chopped
  • 2″ of finely minced ginger
  • 1 teaspoon cumin seeds (optional)
  • 1 small bunch of finely chopped coriander leaves
  • salt to taste
  • oil for frying

1 .Grind the soaked and drained black-eyed peas into a coarse paste, adding very little water. Add the chopped onions, grated carrot, coconut, green chilli, ginger, coriander leaves, cumin seeds and salt and mix well.

2. Take a little of this mixture to form a ball the size of a lemon. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.

3. Heat the oil for frying. Once it is very hot, reduce the heat to medium and place these patties in the oil and fry them until golden brown.

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