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
- 1 tbs chopped coriander
- 1 tbs chopped mint
- 1 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.
RAW GINGER & DATE CHUTNEY
GLUTEN FREE | VEGAN | Makes 500g
- 500g pitted dried dates
- 500ml water
- 2 tbs grated ginger
- 1 green chilies
- 60ml lime juice
- 1 tsp grated garlic
- 1 tsp ground coriander
- 1 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.