Kanda Wadi

Ingredients 

• 3 large onions, finely chopped
• ¾ cup gram flour (besan)
• 2 tablespoons rice flour
• 1½ tablespoons oil + for greasing + for shallow fry
• ¼ teaspoon carom seeds (ajwain)
• 2-3 green chilli chopped
• ½ teaspoon tTurmeric powder
• Salt to taste 
• ¼ teaspoon red chilli powder
• A pinch of coriander powder
• 2 tablespoons fresh coriander leaves, finely chopped
• 2 tablespoons dried fenugreek leaves (kasoori methi)
• Lasoon chutney to serve 

Method

1. Heat oil in a non-stick pan, add carom seeds, green chilies and onions, mix and sauté, stirring occasionally, till onions are translucent.
2. Add turmeric powder, salt, red chili powder, and coriander powder, mix and saute for 1-2 minutes.
3. Add gram flour, rice flour and coriander leaves, mix well, and saute for 2-3 minutes.
4. Add ½ cup water and mix well. Cook for 2-3 minutes.
5. Add Kasuri Methi and mix well. Cook for 1 minute and take it off the heat.
6. Grease a barfi tray with oil, transfer this mixture into it, and spread it evenly. Level the top and set aside to cool completely.
7. Heat sufficient oil in a non-stick shallow pan.
8. Cut the gram flour mixture into square wadis gently remove them from the barfi tray and place them on a plate.
9. Place these wadis in the pan and shallow-fry, turning sides, till golden and crisp on both sides. Drain on absorbent paper.
10. Arrange them on a serving plate and serve hot with lasoon chutney.