Vada with Raw Ginger and Date Chutney

Vada with Raw Ginger and Date Chutney

GLUTEN FREE | VEGAN  Makes approx 12



  • 100g channa dahl, soaked overnight 
  • 100g split yellow lentils, soaked overnight 
  • 1 large onion, peeled and roughly chopped 
  • 1 small green chili 
  • 4cm pc fresh ginger, grated 
  • ½ head cauliflower, roughly chopped 
  • 2 cloves garlic  
  • tbs chopped coriander 
  • tbs chopped mint 
  • tbs fennel seeds 
  • 2 tsp baking powder 
  • 1 tsp salt 
  • 2 tsp sesame seeds 
  • 500ml sunflower oil for frying 



Drain the dahl and lentils and place in a food processor. Process until mixture is smooth.  Transfer to a bowl. 

Place the onion and cauliflower in food processor and pulse until chopped. Heat 2 tbls oil in a large frypan, add the garlic, ginger, chilli and cauliflower mixture. Cook for 5 mins, stirring.  

Mix the dahls, cauliflower mixture and remaining ingredients in a large bowl. 

Shape the mix into small patties the size of a walnut. 

Heat the oil in a frypan and shallow fry the vadas until a deep golden brown on both sides.  Drain on kitchen paper. 

Serve immediately with ginger and date chutney and yoghurt to dip. 



GLUTEN FREE | VEGAN | Makes 500g



  • 500g pitted dried dates 
  • 500ml water 
  • tbs grated ginger  
  • 1 green chilies 
  • 60ml lime juice 
  • 1 tsp grated garlic   
  • tsp ground coriander 
  • tsp ground cumin 



Soak the dates in the water for 2 hours. Drain and reserve 125ml of the liquid. 

Place the dates with the reserved liquid in a food processor with all the remaining ingredients. 

Blend until smooth. Store in a sterilized jar in the fridge for up to a month.