| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | Appetizers, Usenet | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Chana dall (split yellow peas) |
| 3 | sm | Onions (button-sized) |
| 6 | Onion springs | |
| 4 | Watercress sprigs | |
| 2 | Green chilies | |
| 1 | Parsley sprig | |
| 1 | ts | Turmeric |
| 1 | ts | Thyme |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper, freshly ground |
INSTRUCTIONS
Soak the dall in cold water for a day, then drain thoroughly. Chop all the vegetable ingredients finely. Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well. Heat oil in a deep-frying pan. When it is hot, roll walnut-sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown. Remove from the oil and drain the gateaux on kitchen towels. Serve hot, with drinks. NOTES: * Savoury spice balls -- This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. Fred often serves these as delicious late-night snacks, to accompany drinks. * The choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well. : Difficulty: moderate : Time: 1 day soaking dall. 30 minutes preparation, 10 minutes cooking. : Precision: Weighing of ingredients is best, but measures can be approximate. : Dr. Fred Hopper, NERC Computer Services, : British Geological Survey, Keyworth, Nottingham, UK. : Submitted by David Osborne : Cripps Computing Centre, University of Nottingham, UK : osborne@vaxa.nott.ac.uk : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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