1. Coarsely grind unpeeled moong dal with a little water. Transfer into a bowl, add turmeric powder, 1 tsp red chilli powder, garam masala powder and salt, green chillies, 1 onion and ginger.

2. Grind black peppercorns in the mixer jar and add to the bowl. Mix all the ingredients well. Heat sufficient oil in a non-stick pan. Shape the mixture into small balls and deep fry them till half done. Drain on an absorbent paper.

3. Mix remaining onion, tamarind paste, coriander leaves, raw mango and little water in a bowl and mix well. Add salt and remaining red chilli powder and mix well. Chutney is ready.

4. Fry the wadey again, till they become crisp. Drain on an absorbent paper. Arrange the wadey on a serving plate, garnish with mint leaves and serve hot with chutney.