Often seen in Nigerian roadside stalls. For time I often used canned beans just be sure to drain them well. When you buy these from vendors you often have a choice of sauces some homemade, some shop bought all are spicy to complement the mild taste of the balls. You can add spice if you wish to the mix but I prefer plain balls so that I can use an assortment of sauces without taste clashes.
My Private Note
Units: US | Metric
- 1Soak the blackeyed beans overnight (if using dried).
- 2Next day, if any water is left in the soaked beans, drain it.
- 3Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste.
- 4Grind until there it is a thick paste but still bit coarse.
- 5Add little water if needed to make paste.
- 6Now heat oil in frying pan.
- 7When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops.
- 8Turn occasionally and remove from oil when brownish in color.
- 9Ready to serve with chutney or tomato ketchup.
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Nutritional Facts for Akkara Balls
Serving Size: 1 (241 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 15.5
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 59.8 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.6 g
- Sugars 0.0 g
- Protein 0.9 g