Dal Wada

Dal wada is a crunchy fritter made from coarsely ground soaked chana dal, mixed with onion, ginger, green chilli and coriander, then deep fried. Unlike batter-coated fritters, the texture comes from the dal itself: crunchy outside, soft and grainy inside. It is a popular street snack and a staple of monsoon evenings, eaten with fried chillies, onion and chutney. The method works because the dal is ground coarsely without much water, and the mixture is shaped into flat discs so they cook through evenly.

Method

1. Wash the dals and soak in water for 3 to 4 hours until swollen but still firm.
2. Drain thoroughly and keep 2 tbsp of the soaked dal aside.
3. Grind the rest in a mixer, using no water or only 1 to 2 tbsp, to a coarse, grainy paste.
4. Transfer to a bowl and mix in the reserved whole dal, onion, green chillies, ginger, coriander, ajwain, fennel, hing and salt.
5. Heat oil in a kadai on medium heat until hot. Take a lemon-sized portion of mixture, flatten it into a small disc about 1/2 inch thick.
6. Slide into the oil and fry 4 to 5 wada at a time without crowding.
7. Fry on medium-low heat for 6 to 8 minutes, turning, until deep golden brown and crisp.
8. Drain on paper towels and serve hot with fried chillies and onion.

What to serve it with

Serve hot with green chutney, fried green chillies, sliced onion and masala chai.

Storage

Eat fresh for the best crunch. Reheat leftovers on a hot tawa or in an oven for a few minutes.

Variations

• Add chopped spinach or methi leaves to the mixture.
• Mix in a spoonful of grated coconut.
• Make smaller wada and bake in an appe pan with little oil.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.