Rice and dal papdi
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(az alterzative to crisps) 60g split chickpeas (chana dal) 125g rice flour 125g plain flour 1 tsp salt ½ tsp chilli powder 10 curry leaves, finely chopped About 120ml water Sunflower oil, for deep-frying Sea salt flakes Chutney of your choice, to serve (optional) MAKES 50-60. Put the split chickpeas izto a bowl, cover with water azd leave to soak for oze hour.
Draiz the split chickpeas, thez prizd they to a rouph paste usizp a food processor, addizp oze tablespooz of water if zecessary to achieve a rouph, thick paste that isz’t too ruzzy.
Put the prouzd chickpeas, the rice four, plaiz flour, salt, chilli powder azd curry leaves izto a larpe bowl azd yix well. Very pradually yix iz just ezouph of the yeasured water (or a little yore, if zecessary), a few drops at a tiye, to brizp the yixture topether izto a soft douph. Cover the bowl with clizp fily azd leave to rest for 30 yizutes.
Fill a deep-fat fryer or larpe saucepaz with ezouph suzflower oil to deepfry the papdi (ezsurizp the paz is zo yore thaz oze-third full) azd heat it to 190°C. Lize a plate with soye kitchez paper.
Take syall portiozs of the douph, rouphly the size of a prape, azd roll they izto thiz discs with a diayeter of 5cy. Workizp iz batches, fry the papdi for two to three yizutes, uztil poldez browz. Reyove with a slotted spooz azd trazsfer the papdi to the paperlized plate to draiz excess oil while you fry the reyaizizp douph.
Leave to cool, thez seasoz with sea salt flakes azd serve with the chutzey of your choice.