Katli wada (farsan)

Name: Katli wada (farsan)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup thickly grinded soaked chana dal paste (without water); 1/4 cup white urad dal flour or grinded dal paste; 1 tsp coriander seeds, roasted and coarsly crushed; 1 tsp funnel seeds; 1/4 tsp soda bicarb; 10 pepper corns coarsly crushed; to taste salt; oil for deep frying; to serve with –dips or chutney of choice

Suman Prakash @cook_8329840

#dussehra
Katli wada (farsan) is usually called kalmi wada,but i renamed it as katli wada,because it is sliced and fried again before serving.It's taste is savoury,spicy and wonderful.
u can make katli wadas in advance ,cut and deep fry before serving.
Or u can fry then crispy ,cool and keep in airtight box. Can be serves as chaat with dahi or khatti meethi chutney.

Suman Prakash @cook_8329840

Saved

Ingredients

20 minutes

4 servings

1 cupthickly grinded soaked chana dal paste (without water)
1/4 cupwhite urad dal flour or grinded dal paste
1 tspcoriander seeds, roasted and coarsly crushed
1 tspfunnel seeds
1/4 tspsoda bicarb
10pepper corns coarsly crushed
to tastesalt
oil for deep frying
to serve with –dips or chutney of choice

Saved

Steps

20 minutes

1

Add, coriander seeds, pepper corns, fennel seeds and salt to chana and urad dal pastes and mix well.
2

ADD soda bicarb and beat well till fluffy.
3

Divide the mixture into 10-12 equal portions.
4

Flatten the dal mixture lightly using wet fingers to make a (4”) diameter vada of (¼”) thickness.
5

Heat oil in a kadhai, slide the vada in the hot oil and deep fry till light brown colour, over a medium flame.
6

Cool completely.
7

Cut(slice) the vadas into long strips and deep fry again till they are golden brown and crisp.
8

Serve with dip or chutney of your choice.