Green Coriander Chutney લીલી ધાણાની ચટણી

Prep Time | 30 minutes |
Cook Time | 20 minutes |
Servings |
2-3 per person
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Ingredients
Batter
- 150g Channa flour (chick pea or gram)
- 1 tbsp rice flour optional
- Half tsp Salt
- 1 tsp Ajwain seeds
- 1 tsp lemon juice
- 1 tbsp Vegetable oil
- 50 ml Water enough to give a runny batter
For the filling
- 300g potatoes boiled and peeled
- 2 tsp Turmeric powder
- 2 tsp Sesame seeds (have used a combination of black and white in my example)
- 1 tsp black pepper ground
- 2 tsp chillies and ginger ground to a paste
- 1 tbsp garam masala
- 1 tsp Salt or to taste
- 1 tbsp lemon juice
- 1 tsp sugar or to taste
- 2 tbsp Fresh coriander chopped
Ingredients
Batter
For the filling
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Instructions
- For the batter, place flour(s) in a wide basin and add the seasoning. Slowly add the water, oil and the lemon juice and stir into a batter of a thick dropping consistency with no lumps. Set aside.
- For the filling, mash the potatoes using your hands to achieve a lumpy consistency. A bite into a peace of steamed potato enhances the taste.
- Add all the other ingredients and mix well.
- Divide and roll the mixture into balls of about 2” diameter.
- Heat the oil.
- Dip the potato balls into the batter. Ensure that the batter coats the potato balls evenly.
- Check oil is hot enough by dropping a blob of the batter in. The batter-blob should immediately sizzle and rise up. Fry batches of about 5 wadas at a time. As soon as the wadas are in the oil, reduce the heat a little and stir gently and continuously.
- Remove the wadas when they are golden in colour. Before adding the next batch, increase the heat again.
- Eat hot for a crispy experience. The covering will soften over time.
- Serve with either green chutney or tomato sauce.
Recipe Notes
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