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Indian vegetarian balls
(0 votes)
Difficulty:
moderate
Preparation:
30 min.
Preparation
ready in 1 hr 15 mins
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Ingredients
for
4
- Ingredients
- 1 ½ cups Red lentils (washed)
- 2 shallots (roughly chopped)
- 2 garlic cloves (roughly chopped)
- 1 red chili pepper (seeds removed, cut into strips)
- 1 green chili pepper (seeds removed, cut into strips)
- 1 tsp fennel seeds
- 1 Tbsp flour
- 1 tsp Baking powder
- vegetable oil (for frying)
- For the coconut chutney
- 1 shallot (diced)
- ⅔ cup Yogurt
- 1 ½ cups Shredded coconut
- 1 Tbsp fresh cilantro (chopped)
- 2 tsps sesame oil
- Chili powder
- cilantro (to garnish)
Preparation steps
1.
Cook the lentils in boiling water for approx. 15 minutes until al dente. Drain and let dry.
2.
To make the coconut chutney, puree the shallots, yogurt, coconut and coriander and stir in the sesame oil. If the chutney is too firm stir in a little hot water. Season with salt and chili powder and chill in the refrigerator.
3.
Place the lentils in a high bowl. Add the shallots, garlic and chilis and puree using a hand blender. Stir in the fennel seeds and salt. Add the flour and baking powder until a kneadable dough is formed.
4.
With damp hands shape the dough into small balls. Heat the oil in a pot - you can tell when the oil is hot enough as bubbles appear on a wooden spoon held in the fat. Fry the lentil balls for approx. 4 minutes until golden brown. Pat dry using kitchen paper, garnish with coriander leaves and serve with the coconut chutney.
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