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.
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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