2 or 3 green or
red chillies (as few or as many as you like),
2 tablespoons
chopped coriander leaves,
2 tablespoons
finely chopped spring onions,
Salt to taste,
1/2 teaspoon
whole cumin seeds or powdered cumin,
Oil for frying
Method:
Wash dholl in
running water. Allow to soak in water for at least 3 - 4 hours
(preferably overnight).
Drain dholl
thoroughly by placing in a sieve and allowing to drain for a few
minutes. Put in a blender and blend to a combination of fine and
not so fine consistency. (Alternatively buy the dholl in grinded
form (not too fine and not too coarse) and soak before use).
There must be enough fines to bind the chilli cake together.
Add all the other
ingredients to the ground dholl and mix well together. Add a
little bit of water if necessary.
Heat up the oil
over hot to medium heat. Shape mixture into small balls and deep
fry in batches until golden brown. Make sure that the whole
chilli cake is cooked. Adjust heat if necessary to ensure
thorough cooking.
Drain and place
over several layers of kitchen absorbent paper to absorb the
extra oil. Serve hot with fresh bread or eat as a snack.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
