Ingredients:
• 6 – potatoes, washed, boiled and mashed
• 4 – bread slices
• 1/2 kg – Curd
• Chopped Green chillies as per taste
• 1 tsp – chaat masala powder
• 2 tsp – Red Chilli powder
• 1/2 tbsp – Garam Masala powder
• 1/2 tbsp – cumin/ Jeera powder
• 1/2 tsp – black salt
• 1/2 cup – chopped Coriander leaves
• Salt to taste
• Oil to fry
Method:
- Mix the salt, some coriander leaves, a tsp each of red chilli, cumin, garam masala and chaat masala powder and the green chillies into the mashed potatoes.
- Cut each bread slice into a round shape with a mould or lid.
- Apply a little water on the round bread slices, just enough to let the potato mixture stick to the bread slices.
- Take approximately 2 tbsp of the potato mixture and spread on the round slices evenly. Smooth off the edges to form a wada.
- Heat up the oil for deep frying and fry the rounds till golden brown.
- Drain excess oil out on a paper towel and allow to cool.
- Beat the curd and add common salt, black salt, some sugar and chaat masala to taste.
- When the rounds are cool, take 1 at a time, dip in water for a second and press gently to remove excess water. Immerse it into the curd.
- Once all of them are arranged in the serving dish, pour out the remaining curd mixture onto it.
- Top with red chilli, cumin, chaat masala, garam masala, coriander leaves and maybe some chopped green chillies.
- Drizzle sweet tamarind chutney and serve chilled.
- Recipe courtesy: http://www.lilchefsworld.com/
Recipe courtesy of Lil’ Chef