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 Maris Piper potatoes, 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 Maris Piper potatoes, 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

You may also like

Potato pancake with smashed avocado & smoked salmon

Potato pancake recipe with smashed avocado & smoked salmon

Potato Pancake with Smashed Avocado & Smoked Salmon

Use your leftover mash to create something different with these potato pancakes. The classic combination of salmon and avocado is fantastically easy but a guaranteed success. Top with a runny poached egg and drizzle with lemon and olive oil for that extra special touch.

  • Prep in: 20 mins
  • Cook in: 10 mins
La Pomme de Terre en Vichyssoise et son croustillant de Poireaux recipe

Potato Vichyssoise with Crispy Leek Recipe

Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.

  • Prep in: 12 mins
  • Cook in: 18 mins
Keema Hash

Keema Hash

This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!  

  • Prep in: 10 mins
  • Cook in: 20 mins
Spiralised Potato Wrapped Cod with Herbs

Spiralised Potato Recipe with Wrapped Cod with Herbs

Spiralised Potato Wrapped Cod with Herbs Recipe

This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.

  • Prep in: 5 mins
  • Cook in: 25 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union