The Post

Veda

salt to taste

2 cups yellow pea dhal a small piece of ginger

2 cloves garlic

4 green chillies

¼ tsp fennel (soomph) seeds

¼ tsp cumin (jeera) seeds

1 onion, finely chopped

½ bunch coriander (dhania), chopped 1 potato, peeled and grated

¼ tsp baking powder

½ tsp red chilli flakes (optional) vegetable oil for deep frying

Add the chillies to the bowl of dhal. Soak overnight or for 4 to 5 hours.

Heat the cumin (jeera) and the fennel (soomph) seeds in a pan until they turn brown.

Strain the dhal. Blend the dhal and chillies in a food processor. Add the ginger and garlic, or ginger and garlic paste. Blend for a few seconds and then add the cumin (jeera) and fennel (soomph) seeds.

Blend the mixture until smooth. Add the onion, potato, coriander and salt to the dhal mixture. Roughly mix and then add the baking powder.

Thereafter, add the chilli flakes (optional). Mix well.

Fill a pot with enough vegetable oil and heat to medium-high.

Place a small amount of the mixture in the palm of your hand and slightly flatten into a disc. Pierce a hole at the centre using your finger. Fry in the hot oil until golden and crispy. Remove the vedas on to a strainer and then place in a bowl lined with kitchen towels to remove the excess oil.

Plate and serve while hot. Store in an airtight container.

RECIPES

en-za

2021-09-15T07:00:00.0000000Z

2021-09-15T07:00:00.0000000Z

https://thepostza.pressreader.com/article/282016150454428

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