Dhal vada, spicy potato and lentil snacks

Serves 4, as nibbles
For the Dhal Vada

360g Maris Pipers, peeled and chopped

100g red split lentils

60g chana dal

1tsp turmeric

2 green chillies, sliced

2tsp garam masala

1tsp chilli powder

Salt and pepper

2tbsp chickpea (gram) flour

Water to make batter

Rapeseed oil for frying
For the mint chutney
1 bunch of mint

1 bunch of coriander

2 garlic cloves, chopped

2 green chillies, chopped

½ thumb of ginger, grated

2tsp lemon juice

A pinch of salt

A twist of pepper

A splash of water
Make the chutney by blitzing the ingredients together in a small blender. Taste and adjust the seasoning.

2. Boil the potatoes until soft (about ten minutes). Drain and cool. At the same time, simmer the
lentils and dal for 20 minutes with the turmeric. Mash with a wooden spoon and thicken a little on
medium heat. Stir in the chillies, garam masala and chilli powder.

3. Mix in the potatoes and mash everything well together. Shape into balls.

4. Mix the chickpea flour and a little water together to make a light batter.

5. 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. Serve warm with the chutney and some coriander leaves and chillies.
Recipe and image courtesy of www.lovepotatoes.co.uk
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