Shwet's Sizzling Wok

A foodie's delight

Lobia Wada

on January 7, 2015

“Lobia Wada” The name itself sounded quite different to me, As I have always used “Lobia” only for curries !! I came across this recipe though a food group “Amgele Randapakuda” as there was a theme on this šŸ™‚ Well the recipe itself looked soo tasty, I just had to try this. So last night I prepared this, And It came out to be so very awesome. My husband was guessing all the while what it is, It was quite funny to watch šŸ˜›

So here goes the recipe,


(Makes 15 medium sized wadas)

  • Lobia (Black eyed peas) – 1 cup (soaked in water for 8-10 hours)
  • Spinach – 1 cup (finely chopped)
  • Coriander leaves – 2-3 tbsp (finely chopped)
  • Salt – 1 tsp
  • Red chilly powder – Ā¼ – Ā½ tsp
  • Coriander powder – 1 tsp
  • Green chilly – 2-3 (finely chopped)
  • Ginger – 1 inch piece (grated)
  • Onion – 1 (finely chopped)
  • Cornflour – 2 tbsp (to bind)
  • Oil – to fry wadas


  • Grind soaked lobia seeds in mixture grinder coarsely.
  • Take out the groundĀ lobia in a bowl and add coriander powder, salt, red chilly powder, ginger, green chilies, coriander leaves, chopped onion, cornflourĀ and spinach. Mix all ingredients nicely.
  • Heat oil in the pan. Take little amount of mixture (lemon size) in your hands and make a round ball out of it. Flatten a bit, Place the wada in oil. Place as many vadaā€™s as possible at one time in the pan and cook on medium flame until they get golden brown color.
  • Drain on an absorbent paper, andĀ Serve with green coriander chutney, tomato sauce or any dip of your choice.

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