Lentil and Vegetable Patties
|Toor daal||1 Tablespoon|
|Potatoes||2 , diced|
|Carrots||2 , diced|
|Onion||1 , diced|
|Cauliflower||1⁄2 , cut into small florets|
|Green chilies||2 , chopped|
|Chopped fresh coriander||1 Tablespoon|
|Corn oil||2 Tablespoon|
|Onion seeds||1⁄4 Teaspoon|
|Ginger pulp||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Oil||2 Tablespoon (For Shallow Frying)|
Wash the lentils and boil in lightly salted water until soft but not mushy.
Remove from the heat and set aside (still in the cooking water) while preparing the rest of the ingredients.
Put the potatoes, carrots, onion, cauliflower, green chillies and fresh coriander into a saucepan with water to cover and cook until the vegetables are soft.
Drain and set aside.
Heat the oil in a karahi or a deep frying pan, add the onion seeds and fry until they turn a shade darker.
Add the cooked vegetables, the drained lentils, ginger, garam masala, chilli powder, salt and lemon juice.
Stir so that all the ingredients are combined well together.
Transfer the mixture into a large bowl and leave to cool.
Using a fork, break off small balls from the mixture, about the size of a golf ball and flatten in the palm of your hands to form small patties.
You should get about 10-12 patties.
If the patty mixture seems to break apart easily, add about 1 tablespoon of plain flour to the mixture to help the patties stay together.
Once you have made the lentil patties, heat the oil in a frying pan, add the patties in batches and fry over a medium heat, turning them at least once.
Serve these Lentil and Vegetable Patties hot.