Imperfectly Delicious

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SOAK URAD / MASH DAL FOR 6 HRS OR OVERNIGHT
DRAIN AND GRIND WITH VERY LITTLE WATER TO A THICK PASTE
BEAT IT IN A UNIFORM MOTION FOR 5 TO 10 MIN
CHECK IF THE BATTER IS READY BY PUTTING A SMALL DROP IN A BOWL OF WATER IF IT FLOATS THE BATTER IS READY TO FRY.

ING:
1TSP ZEERA
2 TO 3 GREEN CHILLI
1/2 INCH GINGER CHOPPED
CHILLI FLAKES ( OPTIONAL)
CURRY LEAVS ( OPTIONAL)

DEEP FRY THE BATTER IN SMALL PORTIONS IN MED TO LOW FLAME TILL GOLDEN BROWN.
IN A BOWL TAKE 2 CUPS OF WATER ADD PINCH OF HING/ASEFOTIDA AND SALT - SOAK THE FRIED VADA IN WATER FOR 10 TO 15 MIN , LET IT SOAK THE WATER AND IT DOUBLES IN SIZE

REMOVE THE EXCESS WATER AND THEN ASSEMBLE
ADD SWEETEND YOGURT ,
GREEN CHATNI ( CORIANDER LVS, CHILLI, GARLIC, MINT LVS) AND TAMARIND AND DATES CHATNI , CHILLI PWDR AND CHAAT MASALA .

TAMARIND CHATNI:
SOAK 1 CUP DATES AND 1 CUP TAMARIND IN WATER FOR 1 HR
GRIND THE DATES AND TAMARIND AND MAKE A THICK PULP
COOK THE PULP WITH 1 TSP CHILLI PDR , SUGAR AS PER SWEETNESS REQUIRED, SALT AND A PINCH OF GINGER POWDER . COOK FOR 15 MIN TILL THE PULP IS A LITTLE THICK .

GREEN CHATNI:
1 BUNCH CORIANDER LEAVES
10 TO 12 MINT LEAVES
2 TO 3 GARLIC
SALT
1/2 LIME JUICE
GRIND INTO A FINE PASTE WITH SOME WATER