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Makes: 30

Ingredients

170 g black eyed beans
55 g moong dhal
1 heaped tsp garlic paste
1 heaped tsp ginger paste
4 medium green chillies, ground
1½ tsp salt
4 stalks fresh coriander leaves, chopped
rapeseed (canola) oil, for frying
iced water
1 tsp sugar
2 tsp chaat masala
1½ tsp cumin seeds, coarsely ground
1 kg low fat natural yoghurt (1%)
pinch red chilli powder

Source

This recipe had been sourced from A Taste of our Cooking

Healthy Hints

This recipe makes 30 wadas. The traffic lights and Food Facts relate to one wada (which is one serving), so each wada will give you less than 100 Calories. That’s not bad for such a tasty snack, but note that a larger portion size will mean more fat and calories – and if you’re not careful, larger hips and thighs too!

Cooking Guide

1. Soak the beans and dhal in plenty of water to cover for five to six hours, or overnight.
2. Wash and drain them and ensure that all the grit has been removed.
3. Mix the garlic, ginger, 2 ½ green chillies, 1 teaspoon of salt and 2 stalks of coriander leaves with the dhals and blend the mixture in a food processor untill coarse.
4. Shape into 30 round balls, the size of golf balls, flatten slightly with wet fingers, and deep fry in medium hot oil.
5. Keep ready a pan of iced water. Remove the wada from the fryer and put them into the water.
6. Soak until the wadas are cold, normally for about 5 minutes. Then squeeze gently through your fingers to remove all the water and place in a deep serving dish.
7. In a medium sized bowl, mix the sugar, remaining salt, chaat masala, almost all the cumin seeds and the remaining green chillies with the yogurt and whisk.
8. Pour the flavoured yoghurt over the wadas and decorate with chilli powder, remaining cumin seeds and 2 stalks of chopped coriander leaves. Serve chilled.