|Sat Fat <0.1g||1%|
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 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.
For the Dhal Vada
360g Maris Pipers, peeled and chopped
100g red split lentils
60g chana dhal (chickpeas)
2 sliced green chillies
2tsp garam masala
1tsp chilli powder
Salt and pepper
2tbsp 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
2tsp lemon juice
A pinch of salt
A twist of pepper
A splash of water
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
Make use of the new season crop to create this deliciously fresh and light dish.
Chaat Masala Spicy Street Snacks from India
Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
This campaign was originally produced in the framework of a programme co-financed by the European Union