Dhal Vada, Spicy Potato and Lentil Snacks Recipe

Dhal Vada
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
4 (as nibbles)
Per Serving %RI
KCAL 243 12%
Fat 1.8g 2%
Sat Fat <0.1g 1%
Salt 0.3g 5%
Sugar 2.2g 2%

Method

Make the chutney by blitzing the ingredients together in a small blender. Taste and adjust the seasoning.


Boil the potatoes until soft (about 10 minutes). Drain and cool.
At the same time, simmer the lentils and chana dhal for 20 minutes with the turmeric. Mash with a wooden spoon and thicken a little on medium heat. Stir in the chillies and garam masala.


Mix in the potatoes and mash everything well together. Shape into balls.

Mix the chickpea flour and water together to make a light batter.

Heat an inch or two of rapeseed oil in a deep pan and dip the balls in the batter then fry them in batches until crisp and golden.

Serve warm with the chutney and some coriander leaves and chillies.

Ingredients

For the Dhal Vada

360g Roosters, peeled and chopped

100g red split lentils

60g chana dhal (chickpeas)

1tsp turmeric

2 sliced green chillies

2tsp garam masala

1tsp chilli powder

Salt and pepper

2tbsp chickpea (gram) flour

Water to make batter

For the mint chutney

1 bunch of mint

1 bunch of coriander

2 garlic cloves, chopped

2 green chillies, chopped

½ a thumb of ginger, grated

2tsp lemon juice

A pinch of salt

A twist of pepper

A splash of water

For the Dhal Vada 360g Roosters, peeled and chopped 100g red split lentils 60g chana dhal (chickpeas) 1tsp turmeric 2 sliced green chillies 2tsp garam masala 1tsp chilli powder Salt and pepper 2tbsp chickpea (gram) flour Water to make batter For the mint chutney 1 bunch of mint 1 bunch of coriander 2 garlic cloves, chopped 2 green chillies, chopped ½ a thumb of ginger, grated 2tsp lemon juice A pinch of salt A twist of pepper A splash of water

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