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A special dish from Pakistan is presented by Chef Pallavi’s guest who arrived in India from Karachi after the partition. Her Karachi Wadi has deep-fried chana dal balls cooked in a spicy, sweet and tangy curry, is sprinkled with sev and finely chopped onions and is eaten with paav. All food lovers will relish this Karachi wadi
Karachi Wadi
Cuisine

- Fusion

Serves

- 1

Cooking Time

-20-25 Min

Difficulty

- Medium

Preparation Time

- 10-12 Min

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INGREDIENTS

  • FOR Karachi Wadi
  • 250 gm chana dal
  • 150 gm finely chopped onion
  • 1 tbsp ginger garlic paste
  • 1/2 tbsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala
  • Salt as per taste
  • Chopped coriander leaves
  • Oil for frying curry

HOW TO PREPARE KARACHI WADI

  1. 1

    In a bowl, add chana dal paste, finely chopped onion, ginger garlic paste Add turmeric powder, coriander powder, red chilli powder, garam masala, salt as per taste, coriander leaves and mix it.
  2. 2

    Make small balls of the batter and deep fry it in the oil until it turns golden brown.
  3. 3

    For the curry, add oil in a pan Add finely chopped onion and saute Add ginger garlic paste, turmeric powder, coriander powder, garam masala, salt as per taste and mix it.
  4. 4

    Add water and mix Add palm jaggery, tamarind water and let it boil Add the wadi in the pan and cook it for 2 - 5 minutes.
  5. 5

    Garnish with coriander leaves, sev, chopped onions and serve.
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