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Black-eyed Pea Fritters | Chawali | Lobia Vada

Black-eyed Pea Fritters | Chawali | Lobia Vada

Black-eyed Pea Fritters is famous as a healthy snack as it is flour less and made only using protein and fiber rich Black-eyed Peas, onion, green chilli and coriander
5 from 5 votes
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Course: Snacks
Cuisine: Indian
Keyword: Balck Eyed Pea, Flour less, Fritters, Gluten Free, Legumes, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 6 hours
Total Time: 6 hours 40 minutes
Author: Renu Agrawal-Dongre


  • 1 Cup Black-Eyed Pea/Chawli/Lobia
  • 1 Cup Finely chopped onion
  • Green chillies chopped -4 as per taste
  • 8-10 curry leaves roughly chopped or teared
  • 1 tsp Cumin seeds
  • 1/2 inch Finely chopped ginger
  • 1 cup Coriander leaves chopped
  • Salt as per taste
  • Oil for deep frying


  • Soak the Black-Eyed Pea/Chawli/Lobia in enough water overnight or for atleast 6-7 hours.
  • Drain the water from the soaked Black-eyed pea/Chawli/Lobia and give it a rinse.
  • Add the soaked Black-eyed pea/Chawli/Lobia in a blender along with green chillies and grind into a coarse paste.
  • Do not add water or else the batter will get runny. Add only a teaspoon at a time, if required at all.
  • Transfer the paste into a bowl.
  • Add chopped onions, roughly chopped curry leaves, chopped ginger along with salt.
  • Combine everything and mix well.
  • Heat oil in a large wok on medium flame.
  • Take a lemon size batter into the hand.
  • Flatten it into your palm or with your fingers.
  • Make a small hole in the centre and drop slowly in the oil.
  • Fry on medium heat until golden brown on both the colours.
  • Repeat the process for the remaining batter.
  • Enjoy yummy and crispy Black-eyed pea fritters / Chawli or Lobai vada hot.


  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • Do not add water while grinding the dal. If needed, just add a teaspoon at a time.
  • If at all the batter does not hold while frying add some gram flour.
  • Black-Eyed Pea/Chawli/Lobia can be sourced from Asian shops if staying outside India.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu