Dhaniya ka bada

I had taken a break from blogging as my blogs werent doing the right justice to the food without the tempting pictures of the dish. I had vowed to get back only after having the resources but in the process, i was losing out documenting a lot of amazing experitments which turned out in flying colours. Hence ive decided to carry on posting the recipes and adding the pictures later.

One such successful experiment was making Dhaniya ka bada as they call it in Bengali. My only tryst uptill now with Coriander wadas was Kothimbir Wadi made by Maharashtrains. I assumed it would be almost the same but was in for a plesant surprise. This dish taste like a cross between Kothimbir Wadi n Khasta kachori but it taste great anyways.

Here it goes...

Ingredient:
Bunch of fresh coriander leaves, chopped
1 big tsp besan pdr
2 big tsp rava
1 big tsp fennel seeds
1 tsp turmeric pdr
1 tsp chilli pdr or 2-3 green chillies chopped
1 big tsp sugar
salt to taste
oil for frying
water

Method:
Mix all ingredient except the oil and make a thick paste.
Let the oil heat up in tha kadai
Drop small portion of the mixture into the hot oil and fry it till golden brown.

The results are amazing crispy Dhaniya badas with a mixed flavour of Corainder, fennel n slightly sweet. They taste great by themselves but u can also pair them with any chutney of your choice.

Keep in mind that the besan is only for binding and shouldnt influence the taste. If the first batch of badas taste like normal bhajis , add more rava to the batter to balance it.

Enjoy!!!!