Dahi Vada

 

Woolworths Taste Magazine – October 2015

This is a wonderful meal for a Meat-Free-Monday and for vegetarians.  High in protein, wheat free, and so quick to make!

I am a huge fan of the richly spicy flavour of these Chennai lentil and chickpea fritters, or Dahi Vada, which absolutely must be served with a dip made from yoghurt and mango atchar.  And don’t be shy with the atchar either!

The fritters crisp quickly when frying and so they do not really absorb oil, and once you put them on kitchen towel the rest of the oil pretty much drips right off (so don’t worry about oil content here).  It keeps very well too, I have eaten these for lunch the next day and they are as great, but mix the dip fresh as and when you need it.

[I found the Paneer Korma (also pictured here) incredibly easy and quick to make but it was basically a cook in sauce with paneer and some curry leaves. Nothing spectacular or worth blogging about.]

So, let’s get started on the fritters!  You will need:

1 x 400g Woolworths Lentils in brine, drained and rinsed

100g chickpea flour

1 large free-range egg

4T roughly chopped coriander

1 red onion finely chopped

1T ground coriander

1T ground cumin

1t chili powder

salt, to taste

canola oil, for frying

lemon wedges for serving

I placed all the ingredients except the canola oil and lemon wedges into a bowl and mixed using a wooden spoon until the mixture just about came together, then continued to mix by hand.  This is quite goopy, do not worry, it hardly maintains its patty shape, but firms up quickly when frying.

I shaped the mixture into 6 equal sized fritters.  Just a tip, keep them relatively flat or you will have an uncooked centre.

I set these aside to rest for 15 minutes before frying them in canola oil for 3 minutes per side, covered with a lid.  They splatter oil like crazy so the lid is useful!

I drained the fritters on kitchen paper and served them with a yoghurt and mango atchar dipping sauce.  For the sauce I used equal part atchar to yoghurt.

Effort: Extremely low

Time : 25 minutes

Serves : 2-3

Appearance : 7/10

Taste : 7/10 but must have the dip with it.

Would I make this again? Yes!

 

 

 

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