Serves: 10
Total Calories: 222
1. Soak the dal overnight in water to cover by 2-inches. Drain. In a food processor, process the ginger and green chili peppers until minced. Add the drained dal and the water as needed, and process to make as smooth as possible. Mix in the cumin seeds, asafoetida, baking soda, and salt. (The batter should be thick and slightly grainy. If it seems thin, add some chickpea flour. You should actually be able to pick up this batter with your fingers to stuff it and shape it.)
2. Transfer to a bowl, cover, and keep in a warm, draft-free place about 8 to 10 hours to ferment. Then, with a whisk or a fork, whisk the batter to incorporate air into it and make it fluffy, about 3 minutes.
3. In a small bowl, mix together the pistachios, raisins, and almonds. Then, 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.
4. Have ready another small bowl of water. Wrap a small piece of plastic wrap tautly around a 3-inch bowl and brush lightly with oil. Place 1/2 tablespoon of the batter on the wrap and, with lightly moistened clean fingers, spread it into a 3-inch semicircle. Place about 1 teaspoon of the nut mixture in the center of the semicircle. Cover the filling with another tablespoon of the batter and lightly press the top batter into the bottom, sealing in the filling, maintaining the shape. With your hands or a slotted spoon, slide the semicircles carefully into the hot oil. If the batter sticks to your fingers, dip your hands in the bowl of water as you go along.
5. Deep-fry, adding as many semi-circles as the wok can hold at one time without crowding, turning occasionally until they are crisp and golden on all sides, 2 to 3 minutes. With a slotted spatula, transfer croquettes to paper towels to drain. Repeat the process with the remaining batter. Transfer to a platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Stuffed Croquettes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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