Serves: 12
Total Calories: 180
1. Soak the dal overnight in water to cover by 2-inches. Meanwhile, prepare the chaat masala and the cumin seeds. When ready, drain and place the dal in a food processor, then process, adding the hot water as needed to make a fluffy, semi-thick batter that can be shaped. Mix in all the ingredients (except the spinach and oil) and process again. Remove to a bowl and mix in the spinach, then allow to rest about 30 minutes.
2. Heat the oil in a large wok or skillet to 350°F to 375°F on a frying thermometer, or until a pinch of batter dropped into the hot oil bubbles and immediately rises to the top. Pick up about 2 tablespoons of the batter with clean fingers or a spoon and push it carefully into the hot oil. (Don't worry about the shape when you slide the croquettes into the oil.) Add as many as the wok will hold at one time without crowding, and fry, turning with a slotted spatula, until they are crisp and golden on all sides, 2 to 3 minutes.
3. With a slotted spatula, transfer croquettes to paper towels to drain. Repeat process with the remaining batter. Transfer to a platter, garnish with chaat masala, and serve.
VARIATION: To make cabbage vadae, replace the spinach with finely chopped green cabbage and mix in 1/2 cup finely chopped fresh cilantro.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mung Bean Croquettes with Spinach recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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