Potato and Lentil Snacks

360g Maris Piper potatoes, stripped and slashed

100g red split lentils

60g chana dal (chickpeas)

1 tsp turmeric

2 cut green chillies

2 tsp garam masala

1 tsp bean stew powder

Salt and pepper

2 tbsp chickpea (gram) flour

Water to make player

For the mint chutney

1 bundle of mint

1 bundle of coriander

2 garlic cloves, slashed

2 green chillies, slashed

½ a thumb of ginger, ground

2 tsp lemon juice

Squeeze of salt

Touch of pepper

Sprinkle of water

  • Make the chutney by blitzing the fixings together in a little blender. Taste and change the flavoring.
  • Heat up the potatoes until delicate (around 10 minutes). Deplete and cool.
  • In the meantime, stew the lentils and chana dhal for 20 minutes with the turmeric. Squash with a wooden spoon and thicken a little on a medium warmth. Blend in the chillies and garam masala.
  • Blend in the potatoes and pound everything great together. Shape into balls.
  • Blend the chickpea flour and water together to make a light player.
  • Warmth an inch or two of rapeseed oil in a profound dish and dunk the balls in the hitter at that point rotisserie them in clusters until fresh and brilliant.
Updated: January 22, 2019 — 9:19 am

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