Dhal Vada (Spicy Potato, Lentil and Chickpea Snacks) Recipe
- Prep in:
- 10 mins
- Cook in:
- 30 mins
- 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
- For the chutney blitz all 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 both 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.
- 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
