Arrange the Rajasthani Kalmi Vada on a banana leaf-lined platter with small bowls of chutneys on the side. You can also serve them thali-style in a brass or steel plate with curd and accompaniments, or present them in a parchment-lined cane basket for a rustic street food feel. For a modern touch, plate the vadas over a bed of sliced onions, cucumbers, and tomatoes, finished with a drizzle of lemon juice or chaat masala.

Serve Kalmi Vada as part of a Rajasthani snack platter, along with Mirchi Vada (chilli fritters), Pyaaz Kachori (onion kachoris) and Dal Moth (spiced lentil mix). They also pair well with masala chai or chilled chaas and are sometimes served with curd or as a starter in festive thalis.

Sprinkle the Kalmi Vada with chaat masala and finely chopped coriander leaves just before serving for added zing and freshness. You can also top them with thin onion rings, a few fried green chillies, or a squeeze of lemon juice for extra flavour and visual appeal.