Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we’re excited to share and will tell you the recipes we used but this isn’t required. Instead try doing your own research and tell us what you learned and we can talk about it.
Thanks for understanding, for what its worth if I were to make this I’d soak red lentils for a few hours until they were totally soft and blend them into a thick paste, then mix them with boiled potatoes, chopped cilantro, ginger paste, red chili mirch, cumin, coriander, turmeric salt, pepper, maybe some birdseye chilis then roll these into a ball and bake or fry. I do everything by eye and things like this are pretty forgiving
I cooked the lentils till soft, then again till crumbly with chaat masala and other spices I had pre mixed that smelled right, + garlic and ginger, then mixed into a biscuit dough based on soy milk and oats.
It was kinda fiddly, but the extra frying helps develop the spice flavours. I guess potato would work in place of flours to get a nice tacky dough.
Idk if that’s enough to work from. Sorta based on umm kachori? but I can’t be bothered making pastries so they become biscuits.
Can you post the recipe, OP?
:|
Apologies, I don’t read the rules to every community that comes across my feed. My fault.
Thanks for understanding, for what its worth if I were to make this I’d soak red lentils for a few hours until they were totally soft and blend them into a thick paste, then mix them with boiled potatoes, chopped cilantro, ginger paste, red chili mirch, cumin, coriander, turmeric salt, pepper, maybe some birdseye chilis then roll these into a ball and bake or fry. I do everything by eye and things like this are pretty forgiving
Similar idea
I cooked the lentils till soft, then again till crumbly with chaat masala and other spices I had pre mixed that smelled right, + garlic and ginger, then mixed into a biscuit dough based on soy milk and oats.
It was kinda fiddly, but the extra frying helps develop the spice flavours. I guess potato would work in place of flours to get a nice tacky dough.
Idk if that’s enough to work from. Sorta based on umm kachori? but I can’t be bothered making pastries so they become biscuits.
Well, thanks for apologising. I just wanted to share and maybe discuss the food, not write up and format a recipe.
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