Shana Jhiej - By Chef Reetu Uday Kugaji

Delectable and crunchy Shana Jhiej is prepared with ground chana dal, green chillies, ginger, black sesame seeds, and seasonings. Deep-fried to perfection, consume it with a chutney of your choice or a cup of hot tea.

Soaking Time for Dal: 2 hours

Preparation Time: 10 mins

Cooking Time: 10 mins

Serves: 4

Ingredients:

- Split Bengal Gram (Chana Dal) - ½ cup

- Green Chillies - 2

- Ginger, grated / paste - 2-inch piece

- Black Sesame Seeds - 2 tbsp

- Salt - To taste

- Vegetable Oil - As required for deep frying

Method:

1. Pick and wash the Split Bengal Gram under running water and soak it in water for 2 hours.

2. Drain and transfer the soaked dal into a grinder jar with green chillies and ginger.

3. Pulse it to prepare a coarse mixture or grind the chana dal coarsely.

4. Transfer the paste into a large glass bowl, add salt and black sesame seeds to it. Mix well.

5. Take a small portion of the dough and shape it into a round ball (Vada) and press it gently in between your palms. Use the entire mixture in preparing more vadas.

6. Heat oil in a kadai and deep fry the vadas until they turn golden brown and crisp.

7. With the help of a slotted spoon, remove the fried vadas and place them on a kitchen absorbent paper.

8. Serve the Shana Jheij hot with chutney of your choice or a cup of hot tea.

Chef Tips: If you want less oil in it, go for shallow frying or use an air-fryer. Stick to the original methods and traditions of preparing Shana Jheij so that you don't take away the essence of the recipe.