Veda, goolgoola and sweet rice recipes

500ml split pea dhall washed and soaked in water overnight 3 red dried chillies (soaked with the split peas) 3 finely-chopped green chillies ½ cup of chopped coriander 1 tsp each of roasted cumin and coriander seeds (fry the seeds in a pan for a minute without oil) ½ tsp sugar 1 large raw potato, grated and with excess moisture removed 2 tsp salt 1 tsp mixed ginger and garlic paste 1 medium-sized onion, diced finely 2 sprigs of sliced spring onion ¼ levelled tsp of baking powder Oil for deep frying Grind the cumin and fennel seeds together to form a powder.

Drain the water from the split peas and red chillies.

Blend together the split peas and red chilli in a food processor until the mixture resembles fine bread crumbs.

The mixture can be emptied into a bowl.

Add in the green chillies, salt, sugar, cumin and fennel powder, ginger and garlic paste, onion, spring onion, coriander, baking powder and grated potato.

These ingredients should be mixed well (not chopped further).

Place a tablespoon of the mixture in the palm of your hand and pat it flat. It should be round, smaller than your palm and about 5mm in thickness.

Fry in hot oil until reddish brown. Take care when placing them in the oil, which can splash and burn.

Turn the veda once during cooking and place on an absorbent paper towel to drain any excess oil.