Dal pakora

1. 1

   Rinse and drain the lentils, then add to a blender with 30-40ml/1-1½oz cold water and blend to a smooth paste. Once smooth, combine with all the other ingredients (except the oil). Whisk well and set aside.

2. 2

   To make the mint and apple chutney, toast the cumin seeds in a hot, dry pan until fragrant, then combine with 30ml/1fl oz of water and the rest of the chutney ingredients in a food processor. Blend to a fine paste consistency.

3. 3

   Heat 4cm/1½in sunflower oil over a medium heat in a heavy-based pan. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check it is hot enough by dropping a little of the batter mixture into the oil - it should float up to the surface quickly if the right temperature. Once hot, drop a tablespoon of batter gently into the oil. Make sure it is evenly cooked on all sides before removing with a slotted spoon. Transfer to a plate lined with kitchen paper to drain off the excess oil. Repeat with the remaining batter.

4. 4

   Serve the pakoras hot with tomato ketchup, mint and apple chutney, and another chutney of your choice - we love tamarind chutney with ours!

1 serving ≈ 138 g

Nutrition values are estimates. - means data is unavailable.