|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
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
A recipe created by Michel Roux Jr for British Sausage Week 2015
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.