These are tasty little morsels that are crispy on the outside and soft on the inside, with the fragrance of herbs and spices, and a popular South Indian snack. They are made with lentils – a legume high in protein and fiber and low in fat, which makes them a healthy substitute for meat – and bound with mashed chickpeas. Although they smell great straight out of the frying pan, they are just as delicious at room temperature.
Makes approximately 15 pcs.
Soak dhal and dried chilli for 6 hours.
Blend roughly with mashed chik peas, bird’s eye chillies, fennel seeds, poppy seeds and a little water.
Add bicarbonate of soda, margarine, chopped ginger, onions, curry leaves and coriander.
Season to taste with salt.
Coat the palms of your hands with a little oil and form 120 gram little patties from the blended mixture.
Heat oil in a large frying pot until it reaches 140°C.
Deep fry the patties until they are golden brown and crispy on the outside. Drain on greaseproof paper to allow excess oil to run before serving.
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