Barra (lentil dumplings)

SERVES 10–12

Barra are lentil dumplings. They can be eaten by themselves as a snack or side dish, but try them drenched in yoghurt and drizzled with tamarind chutney, and I promise, you will not want to eat them any other way. The addition of a little hot oil in the batter is important, to make the barra crispy, so don’t skip this step.

2 cups husked urad dahl (black gram) 2 red chillies, chopped

3 cloves garlic, crushed

½ teaspoon asafoetida 3 tablespoons chopped coriander 3 teaspoons cumin seeds

1 teaspoon black mustard seeds 2½ teaspoons fennel seeds

1 brown onion, finely chopped 1 tablespoon hot oil

2 teaspoons baking powder vegetable oil for deep frying

Wash the urad dahl in several changes of water until the water runs clear. Soak overnight in cold water. Drain and wash the soaked dahl a couple more times.

In a food processor add the dahl, chillies, garlic, asafoetida, coriander, cumin seeds, mustard seeds, fennel seeds and chopped onions and grind to a coarse paste. You may need to add a little bit of water to get the grinding process going. Add hot oil, salt, pepper, baking powder and using your hand in a whisking motion, mix well to aerate mixture (about 5 minutes). Rest the batter for 10 minutes.

Heat about 8cm of oil in a wok until medium hot. Apply a little oil in the palm of your hand and place a tablespoon of mixture in your palm. Roll into a ball and then flatten into a disk. Make a little hole in the centre with your finger (similar to a doughnut) and deep-fry until a golden colour. Drain on absorbent paper, then serve with tamarind chutney or a chutney of your choice.

Indo-fijian cuisine is a unique manifestation of the Indian diaspora: combining natural Fijian ingredients with the ancient knowledge of India and the spices they brought with them, what has emerged over generations is a world cuisine like no other.