Baked Chickpea Fritters with Tomato and Coconut Chutney
Ingredients
- 1 1/2 cups dried chana dal
- 2 slices ginger
- 1 cup cabbage, finely chopped
- 1 small carrot, finely chopped
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped
- Handful cilantro, finely chopped
- Handful curry leaves, finely chopped
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon cumin seeds
- 3/4 teaspoon salt
- Pinch asafoetida (optional)
Tomato chutney
- 3 Roma tomatoes, cut into cubes
- 2 tablespoons chana dal
- 2 slices ginger
- 2 dried chilies, seeds removed
- 1/2 teaspoon brown mustard seeds
- 5-6 curry leaves
- Salt, to taste
Coconut chutney
- 1/2 cup frozen shredded coconut
- 2 tablespoons roasted chana dal
- 1/2 teaspoon cumin seeds
- 2 slices ginger
- 1 chili pepper
- Few ice cubes or water
- Salt, to taste
Preparation
Drain the chana dal and place it in a blender with ginger
Blend the dal into a coarse mixture
Transfer the mixture to a large mixing bowl
Add the remaining ingredients and mix until well combined
Preheat the oven to 475°F
Brush a 6-cavity donut pan with oil
Fill each cavity with the dal mixture
Brush a little more oil on top
Bake for 20 to 25 minutes until golden brown and crispy
Serve warm with chutney
Tomato chutney
Roast chana dal in a non-stick pan with 1 teaspoon oil until golden brown
Add ginger and tomatoes and cook until softened
Season with salt and let the mixture cool
Transfer the cooled mixture to a blender and blend into a fine paste
Heat 1/2 teaspoon oil in a non-stick pan and brown the mustard seeds
Add curry leaves, asafoetida (if using), and the blended tomatoes
Stir continuously until well incorporated
Season with additional salt if needed
Coconut chutney
Blend the shredded coconut, roasted chana dal, cumin seeds, ginger, chili pepper, and ice cubes or water into a paste
Season with salt
Tips
For a gluten-free version, omit asafoetida
