1 Cup Chora Dal (Khunde)
1/2 cup Moong Dal (Green Khichri Dal)
Both above Dals rinsed and soaked in lots of water overnight
1 Large onion – finely chopped
Handful of chopped Methi (Fenugreek) & Coriander (washed n drained)
Salt to taste (approx 1 level teaspoon is right for me)
4 green chillies – To your taste
½ tspn Lasan paste (Garlic)
Pinch of Baking Soda (Soda-Bi-Car)
Oil for deep frying
Here’s how you make the bhajias:
Soak both dals together overnight or good time for the covering peels to be removed. Wash both daals and remove the peels which will float and rinse the both Dal again in a few changes of water then drain into a colander. You might not be able to get out all the peels, but that’s absolutely ok. Even if they remain, it’s fine that will make you bhajias even crispier!
In a food processor, mince the Dal (without adding any water). Add also the onion, salt and chilled to be mixed with the Dal. The mixture will be wet as the Dal is already moist from the overnight soaking then before frying add some chopped coriander and some chopped Methi (fenugreek).
Tip the Dal mixture into a large bowl. Beat the mixture with the spoon till light and fluffy. If batter is too thick Vadas will be hard.
Heat the oil in a karahi or fryer and test by dropping a small pinch of the Dal mix into the hot oil (it is ready if the Dal mix floats to the top almost immediately it is put into the karahi or fryer).
Now use a teaspoon to drop the batter into the hot oil and use a slotted spoon, or use your damp hands to form a 1” ball and make round wadas or flattened slightly into a patty. Turn the bhajias to ensure they are golden brown all over. Once the Bhajias are a deep golden colour, remove them from the hot oil and onto a plate onto which you have placed some kitchen paper.
Serve these piping hot with a Nariyal (coconut) chutney