Dhal Vada (Spicy Potato, Lentil and Chickpea 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

  1. For the chutney blitz all the ingredients together in a small blender. Taste and adjust the seasoning.
  2. Boil the potatoes until soft (about 10 minutes). Drain and cool.
  3. 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 both chillies and garam masala.
  4. Mix in the potatoes and mash everything well together. Shape into balls.
  5. Mix the chickpea flour and water together to make a light batter.
  6. 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.
  7. Garnish with the extra coriander leaves and chillies and serve with the chutney.

Ingredients

For the Dhal Vada:

360g fluffy potatoes, eg Maris Piper, peeled and chopped

100g red split lentils

60g chana dhal (chickpeas)

1 teaspoon ground turmeric

2 fresh green chillies, sliced

1 teaspoon chilli powder

2 teaspoons ground garam masala

2 tablespoons chickpea (gram) flour

Water, to make batter

Rapeseed oil

For the mint chutney:

1 bunch of fresh  mint leaves

1 bunch of fresh coriander leaves

2 garlic cloves, peeled and chopped

2 fresh green chillies, chopped

½ a thumb of fresh ginger, peeled and grated

2 teaspoon lemon juice

A pinch of salt

A twist of pepper

A splash of water

For the Dhal Vada: 360g fluffy potatoes, eg Maris Piper, peeled and chopped 100g red split lentils 60g chana dhal (chickpeas) 1 teaspoon ground turmeric 2 fresh green chillies, sliced 1 teaspoon chilli powder 2 teaspoons ground garam masala 2 tablespoons chickpea (gram) flour Water, to make batter Rapeseed oil For the mint chutney: 1 bunch of fresh  mint leaves 1 bunch of fresh coriander leaves 2 garlic cloves, peeled and chopped 2 fresh green chillies, chopped ½ a thumb of fresh ginger, peeled and grated 2 teaspoon lemon juice A pinch of salt A twist of pepper A splash of water

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