INGREDIENTS
Gaith Dal Fritters With Himalayan Chutney
Servings - 2 - 3
INGREDIENTS
(For Mint Chutney)
Mint - 20 grams
Coriander - 15 grams
Ginger - 1 tablespoon
Green chili - 2
Himalayan salt - 1 teaspoon
Lemon juice - 30 milliliters
Water - 50 milliliters
(For Tomato & Peanut Chutney)
Roasted tomato - 110 grams
Peanuts - 1 tablespoon
White sesame seeds - 1 tablespoon
Ginger - 1 tablespoon
Garlic cloves - 3
Green chili - 2
Salt - 1 teaspoon
Lemon juice - 30 milliliters
Water - 35 milliliters
(For Salad)
Cherry tomato - 45 grams
Pineapple - 50 grams
Apple - 50 grams
Pear - 50 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Lemon juice - 15 milliliters
Olive oil - 15 milliliters
(For Fritters)
Horse gram lentil - 200 grams
Water - 600 milliliters, divided
Spinach - 40 grams
Coriander - 5 grams
Green chili - 1 1/2 teaspoons
Ginger - 1 1/2 teaspoons
Onions - 40 grams
Red chili - 1 teaspoon
Salt - 1 teaspoon
Asafoetida - 1/4 teaspoon
Gram flour - 45 grams
Oil - for frying
PREPARATION
(For Mint Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.
(For Tomato & Peanut Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.
(For Salad)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.
(For Fritters)
1. In a bowl, add 200 grams horse gram lentil, 500 milliliters water and soak for overnight.
2. Transfer this into a blender, add 100 milliliters water and blend it into a paste.
3. Transfer this into a mixing bowl, add 40 grams spinach, 5 grams coriander, 1 1/2 teaspoons green chili, 1 1/2 teaspoons ginger, 40 grams onions, 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon asafoetida, 45 grams gram flour and mix it well.
4. Take some mixture in your hands and shape it into a ball.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve with prepared chutney’s and salad.