Kalmi Bare
Equipment
- Bowl
- Blender
- Food processor
- Kadai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 200 g Chana dal (1 cup), rinsed and drained
- 200 g Urad dal (1 cup), rinsed and drained
- 2 teaspoons Coriander seeds
- 1 teaspoon Black peppercorns
- 1-2 Green chilies de-seeded and finely chopped
- 2 tablespoons Coriander (Cilantro) leaves chopped
- Vegetable oil or ghee for deep-frying
- Green chutney such as mint chutney, to serve
For sprinkling
- 1 teaspoon Garam masala
- 1 teaspoon Chaat masala
- Salt
Instructions
- Soak the lentil in a large bowl of water overnight.
- The next day, put the coriander seeds in a mortar and coarsely pound with a pestle.
- Set aside.
- Drain the lentils.
- Then transfer them to a blender or food processor, to make a fine paste.
- Put the paste in a large bowl.
- Add the peppercorns, chillies, coriander seeds, and chopped coriander and beat through thoroughly until light and fluffy.
- Heat enough oil or ghee for deep-frying in a kadai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Working in batches, drop large tablespoons of the paste carefully into the hot oil.
- Deep-fry, turning frequently for about 5 minutes, or until light golden colour.
- Remove the fritters with a slotted spoon and drain on kitchen paper (paper towels).
- Allow to cool.
- Set the oil or ghee aside.
- When ready to serve, cut each fritter into slices.
- Reheat the oil or ghee in the kadhai or pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- And re-fry the slices for about 2 minutes, or until crisp.
- Sprinkle the garam masala and chaat masala over, season with salt and serve with chutney.
Video
Nutrition
Calories: 1384kcalCarbohydrates: 243gProtein: 83gFat: 11gSaturated Fat: 1gSodium: 165mgPotassium: 113mgFiber: 100gSugar: 6gVitamin A: 88IUVitamin C: 15mgCalcium: 549mgIron: 25mg
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