- 1-2 tbsp oil
- 1 tbsp mustard seeds (rai/sarson)
- 1 tbsp ginger-garlic paste (adrak-lehsun paste)
- 1 1/2 cups coriander leaves (dhaniya leaves) (finely chopped)
- 2 cups gram flour (channa dal flour)
- 1/2 cup groundnut / peanuts powder (bit roasted and coarsely grinded)
- 2 cups water
- Salt to taste
- 1/2 tbsp turmeric powder (haldi powder)
- 1 tbsp garam masala
Note: To check whether the oil is properly heated up or not, drop a small piece of wadi in oil and if it comes up in few seconds it’s ready for frying.
- Heat oil in a deep-bottom non-stick pan or kadhai.
- Add mustard seeds, when it starts to crakle add ginger-garlic paste to it.
- Cook it on low flame till raw aroma of ginger-garlic paste fades away.
- Switch off the flame and add coriander leaves to it and mix properly for approximately 1 minute and keep it aside.
- Now in a large bowl add gram flour, groundnut powder (coarsely grinded), turmeric powder, garam masala and salt.
- Mix properly.
- Then add 2 cups of water (little by little) and mix everything so well that there should not be any lumps in the batter.
- Add the batter to the coriander mix pan, mix well and switch on the flame on low-medium heat.
- Keep stirring continuosly till the mixture becomes thick.
- Once the mixture combines together (properly) like a dough.
- Take it off the flame.
- Then grease a plate/aluminum tin with bit oil and pour the mixture in it.
- Then spread it evenly with the help of oil greased spoon/spatula.
- Let it cool for 10-15 minutes.
- Then cut even squares for it.
- Heat oil in a kadhai or deep pan on high flame.
- Then deep fry wadis(prepared squares) in hot oil on low-medium flame until golden-brown from both the sides.
Note: You can even store them in an air-tight container till 1 week.