|Sat Fat <0.1g||1%|
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
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
An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
Who knew you could make a pizza base using potatoes? Try this great recipe for pizza with a twist, perfect for getting the kids involved with cooking their own food too!