Serves: 20
Total Calories: 228

1/2 teaspoon Chaat Masala or store-bought
1/2 cup green split peas (muttar dal), sorted and washed in 3 to 4 changes of water
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 small green bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 small russet potato, coarsely chopped
2 small carrots, coarsely chopped
1 cup coarsely chopped cooking greans, your choice, such as radish, spinach, daikon or mustard
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 1/2 tablespoons ground coriander
1 teaspoon ground dried oregano
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
2/3 cup chickpea flour, or more as needed
2 to 3 cups peanut oil for deep-frying

1. Prepare the chaat masala. Soak the split peas in water to cover by 2 inches, about 4 hours, then drain.

2. In a food processor, pulse together the ginger, green chili and bell peppers, onion, potato, carrots, greens, and half the split peas until just minced. (Do not over-process into a purée.) Remove to a bowl, mix in the remaining split peas, all the spices, baking soda, and salt. Then add the chickpea flour and mix well to make a semi-thick mixture. If the mixture seems too soft add more chickpea flour, and if it seems too dry add some water, and mix again.

3. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 20
Total Calories: 228
Calories from Fat: 192

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