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

You may also like

Potato Blinis with Smoked Salmon

Potato Blinis with Smoked Salmon

Potato Blinis with Smoked Salmon Recipe

Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.

  • Prep in: 20 mins
  • Cook in: 10 mins
Sensational Summer Salad Recipe

Sensational Summer Salad

Fresh, summery flavours with and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.

  • Prep in: 15 mins
  • Cook in: 15 mins
Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach  and spiced with sumac, this dish is set to be a party sensation! 

Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.

  • Prep in: 15 mins
  • Cook in: 15 mins
Flamenco potatoes pork tenderloin recipe

Spanish Flamenco potatoes with pork roast

These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.

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