1 cup mag daal (rinsed and soaked in water overnight)
1 medium size potato grated (keep in the water)
1 medium size onion finely chopped
handful of cilantro finely chopped
4 green chilies finely chopped
1/2 teaspoon fresh ginger ground
1 teaspoon salt (or to taste)
oil for deep frying
Rinse the mag daal and drain into a colander. Mince daal in a food processor without adding any water. Transfer the minced daal into a large bowl and add the rest of the ingredients listed above and mix altogether until well combined. Heat the oil in a kadai, once heated take small portion of the wada mixture, press with your palms and gently drop into the hot oil and use a slotted spoon to turn the wada to ensure they are golden brown all over. Once the wades are deep golden color, use slotted spoon to remove them from the oil and onto a plate which you have place kitchen paper. Serve these piping hot wada with nariyal chutney.
jikoni 