Random Recipes
Dal pakora
Romy Gill’s dal pakoras are an easy and delicious way to turn red lentils into tasty fritters!
You will need a high-powered blender or food processor to make this recipe.
Ingredients
- 150g/5½oz red lentils, soaked in cold water overnight
- 100g/3½oz red onion, thinly sliced
- 2 green chillies, roughly chopped
- 1 tsp grated fresh root ginger
- handful fresh coriander, roughly chopped
- 1 tsp salt
- ½ tsp ground turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- pinch chaat masala
- sunflower oil, for deep frying
For the mint and apple chutney
- ½ tsp cumin seeds
- 50g/1¾oz fresh mint leaves
- 30g/1oz green apple
- ½ lime, juice only
- 1 tsp caster sugar
- 3 tsp olive oil
- 1 small chilli
- 1 garlic clove
To serve
- tomato ketchup
- tamarind chutney, to serve
Method for Dal pakora
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Rinse and drain the lentils, then add to a blender with 30–40ml/1–1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside.
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To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency.
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Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil – it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter.
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Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice – we love tamarind chutney with ours!
Dal pakora