1 1/2 cups (150 g) 5 oz Lentil (masoor dal), washed
Water as required
2 - 3 Green chillies, deseeded, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tsp (12 g) Ginger (adrak), finely chopped
Salt to taste
a pinch Red chilli powder
1/2 tsp (1 g) Chaat masala
3 2/3 tbsp (50 g) 1 3/4 oz Breadcrumbs
1 tsp (2 g) Cornflour
a pinch Garam masala
Vegetable oil for frying
Water as required
2 - 3 Green chillies, deseeded, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tsp (12 g) Ginger (adrak), finely chopped
Salt to taste
a pinch Red chilli powder
1/2 tsp (1 g) Chaat masala
3 2/3 tbsp (50 g) 1 3/4 oz Breadcrumbs
1 tsp (2 g) Cornflour
a pinch Garam masala
Vegetable oil for frying
method
1. Boil the lentil in water till soft. Drain the excess water and mash the lentil with a wooden spoon.
2. To the mashed lentil, add green chillies, green coriander, ginger, salt, red chilli powder, chaat masala, breadcrumbs, cornflour, and garam masala. Mix well. Divide and shape the mixture equally into 16 medallions.
3. Heat the oil in a wok (kadhai); deep-fry the medallions until light brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve hot.
2. To the mashed lentil, add green chillies, green coriander, ginger, salt, red chilli powder, chaat masala, breadcrumbs, cornflour, and garam masala. Mix well. Divide and shape the mixture equally into 16 medallions.
3. Heat the oil in a wok (kadhai); deep-fry the medallions until light brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve hot.
serving amount
serves: 4
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