Ingredients
| • | Split Bengal gram (chana dal),soaked | 1 1/2 cups |
| • | Onions,finely chopped | 2 medium |
| • | Green chillies,finely chopped | 2 |
| • | Red chilli powder | 1/2 teaspoon + to sprinkle |
| • | Turmeric powder | 1/4 teaspoon |
| • | Soda bicarbonate | a pinch |
| • | Carom seeds (ajwain) | 1/2 teaspoon |
| • | Salt | to taste |
| • | Oil | to deep fry |
| • | FOR CHUTNEY | |
| • | Radish,thickly grated | 1 medium |
| • | Tamarind water | 1/2 cup |
| • | Green chilli,finely chopped | 1 |
| • | Red chilli powder | 1/2 teaspoon |
Drain chana dal, grind into a fine paste and transfer it into a bowl.
Add onions, green chillies, red chilli powder, turmeric powder, soda, carom seeds, salt and mix well.
Heat sufficient oil in a kadai.Dampen your hands, divide the mixture into equal portions and shape each into a wada. Slide them gently, a few at a time, into hot oil and deep fry till half done. Drain on absorbent paper.
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