Moong dal and spinach ground together, mixed with some masalas, shaped into wade and deep fried.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Preparation Time : 11-15 minutes
Cooking time : 16-20 minutes
Servings : 4
Split green gram skinless (dhuli moong dal) , soaked overnight
Spinach, blanched and chopped
to deep fry
Fennel seeds (saunf)
Crushed black peppercorns
Ginger finely chopped
2 inch piece
Green chillies finely chopped
Red chilli powder
Roasted cumin powder
Gram flour (besan)
Onion finely chopped
Juice of ½ lemon
Spring onion greens
Red bell pepper cut into thin strips
Heat sufficient oil in a kadai. Drain moong dal and transfer it into a mixer jar. Add spinach, fennel seeds, cumin seeds, black peppercorns, ginger, green chillies, asafoetida, red chilli powder, turmeric powder, roasted cumin powder and grind into a coar
Transfer the mixture into a bowl. Add salt, besan, onion, lemon juice and mix well.
Make small wadas of the mixture and slide into the hot oil. Deep fry the wadas till half done and drain on absorbent paper. Reheat the oil and deep fry the wadas till golden and crisp. Drain on absorbent paper.
Sprinkle some chaat masala on the wadas. Arrange spring onion greens and thin strips of red bell pepper on a serving plate. Transfer the wadas onto the serving plate and serve hot.