Katli wada (farsan)

Add, coriander seeds, pepper corns, fennel seeds and salt to chana and urad dal pastes and mix well.

ADD soda bicarb and beat well till fluffy.

Divide the mixture into 10-12 equal portions.

Flatten the dal mixture lightly using wet fingers to make a (4”) diameter vada of (¼”) thickness.

Heat oil in a kadhai, slide the vada in the hot oil and deep fry till light brown colour, over a medium flame.

Cool completely.

Cut(slice) the vadas into long strips and deep fry again till they are golden brown and crisp.

Serve with dip or chutney of your choice.