Yield: 8 rissoles
|4 ounces||Channa dhal|
|1 pounds||Potatoes; peeled|
|½ teaspoon||Ground coriander|
|½ teaspoon||Ground cummin|
|6 ounces||Cooked peas; fresh or frozen|
|2 \N||Fresh green chillies|
|\N \N||Oil; for frying|
|\N \N||Breadcrumbs; HOME MADE|
|½ teaspoon||Ground chillies (cayenne) finely chopped|
Soak the channa dhal overnight in enough water to cover. Boil in twice its volume of water until soft, then strain and mask. add the spices and salt to taste.
Cook (abt 20 mins) and mash the potatoes in the normal way. Divide the potato into 8 equal sized lumps, then shape each lump into a "cup" shape about 2 to 2½ inches in diameter and about 1 ½ inches high ~ maybe a bit less. Fill each cup with about 1/8th of the dhall mixture, and enclose in the potato by squeezing in at the top, before flattening to a conventional rissole shape.
Coat the chaps in breadcrumbs, by rolling them about gently. Press the crumbs in lightly, so they do not come off when fried. Heat the fat in a pan to moderatly hot, and add the chaps. Fry one side till brown, then turn over and fry the other side. Make sure that you have enough oil to come half way up the chaps - or use a deep fat fryer.
Drain a couple of minutes on kitchen paper. Serve immediately.
Variations. You can add either of the optional ingredients to the potatoes before shaping to give the chaps a little more interest.
Recipe Indian Restaurant Cookery - Pat Chapman ISBN 0 86188 378 0 Submitted By IAN HOARE On 05-06-95