Dhal Vada Spicy Potato, Lentil and Chickpea Snacks

Per Serving

RI%

KCAL

243

12%

Fat

1.8g

Sat Fat

<0.1g

Salt

0.3g

Sugar

2.2g

Prep in:

10 mins.

Cook in:

30 mins.

Serves:

4 (as nibbles)

Cost per Serving

Potato Type

Fluffy

Ingredients

For the Dhal Vada:
360g fluffy potatoes, such as 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

Method:

Delightful South Indian fritters bursting with bold flavours. These savoury treats feature a harmonious blend of lentils, chickpeas, and potatoes, spiced to perfection. The result is a crispy exterior that gives way to a soft, flavourful interior. Dhal Vada is a popular snack enjoyed for its irresistible taste and textural contrast.

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.