4 pax

    3 hours (Preparation )

10 second read: This snack is popularly had on the banks of the river Ganges in Hardwar with the awesome Thandai. A very odd but amazing combination

For the outer shell

a) Peel and mash the boiled potatoes. Soak the bread in water and squeeze it out. Mix it with the potato mash. Add the other ingredients and mix thoroughly.

For the filling

a) Par Boil the peas and roughly crush them. Heat up the oil in a frying pan. Add the dry spices and roast for a minute. Add the green chilly and peas and mix thoroughly. Cook on low heat.

Final preparation

a) Soak the moong daal for a couple of hours and crush roughly. Add the potatoes, dry spices and all other ingredients and mix well.

b) Make equal sized balls and flatten them. Deep fry on medium heat for a few minutes and serve hot & crispy with green chutney

Chef's tip

Half fry these wadas and keep. Refry close to service time for hot food and quick service

Ingredient Checklist:

3/4 cup Moong daal
2 nos Green chilly (chopped)
A pinch Hing
¼ tsp Red chilly powder
2 nos Boiled potato (mashed)
¼ tsp Garam masala
¼ tsp Coriander seeds (roasted & crushed)
1 tbsp Fresh green coriander leaves (chopped)
To fry Oil