How to make dal vada spicy potato and lentil snacks

This Indian street food is aromatic, satisfying and ideal for a party

Dal vada spicy potato and lentil snacks

Prep: 10 mins
Cook: 30 mins

Serves 4 (as nibbles)

For the dal vada

360g Maris Piper potatoes, peeled and chopped
100g red split lentils
60g chana dal (chickpeas)
1 tsp turmeric
2 sliced green chillies
2 tsp garam masala
1 tsp chilli powder
Salt and pepper
2 tbsp chickpea (gram) flour
Water to make batter

For the mint chutney

1 bunch of mint
1 bunch of coriander
2 garlic cloves, chopped
2 green chillies, chopped
½ a thumb of ginger, grated
2 tsp lemon juice
Pinch of salt
Twist of pepper
Splash of water

Make the chutney by blitzing the ingredients together in a small blender. Taste and adjust the seasoning.

Boil the potatoes until soft (about 10 minutes). Drain and cool.

At the same time, simmer the lentils and chana dhal for 20 minutes with the turmeric. Mash with a wooden spoon and thicken a little on a medium heat. Stir in the chillies and garam masala.

Mix in the potatoes and mash everything well together. Shape into balls.

Mix the chickpea flour and water together to make a light batter.

Heat an inch or two of rapeseed oil in a deep pan and dip the balls in the batter then fry them in batches until crisp and golden.

Serve warm with the chutney and some coriander leaves and chillies.

Recipe from lovepotatoes.co.uk