- Whole Moong: 1 cup (soaked overnight)
- Potato: 2 big (boiled & crushed by hand)
- Green Chili: 1 – 2 (finely chopped)
- Cilantro/Dhaniya: 2 tbsp (finely chopped)
- Vegetable Oil: for frying
- Fennel/Saunf Seeds: 1tsp
- Coriander Seeds: 1 tsp (crushed)
- Coriander Powder: 1 tsp
- Dry Mango Powder: 1 tsp
- Crushed Red Chili Peppers: 1/2 tsp
- Salt (to taste)
Steps: Wash & soak the whole moong daal for overnight. Grind the soaked daal with very less water and make a smooth paste. Add 1/4 tsp salt, 1/2 tsp crushed red chili pepper & 1 tbsp finely chopped dhaniya/cilantro. Mix well and keep it aside.
In a bowl, take two large boiled potato and crush it with hand. Add salt to taste, 1 tsp dhaniya/coriander powder, 1 tsp fennel/saunf seeds, 1 tsp dry mango powder, handful of chopped cilantro/dhaniya, 1 – 2 finely chopped green chili and add 1 tsp crushed dhaniya seeds.
Mix the potato mixture and make the golf ball size equal round balls.
Heat oil in a big pan. Take a piece of potato and dip into prepared moong daal batter and fry it. Keep frying until it is golden in color and take out from the oil.
Once the vada are little cool down, press each of the vada in between paper towel and fry them again for extra crispiness. Remove from the oil and it is ready to serve with your desired chutney/sauce.