GAITH DAL FRITTERS WITH HIMALAYAN CHUTNEY
3 March 2018 1:32 PM GMT
INGREDIENT
200 gms gaith dal
15 gms of chop ginger
10 gms chop green chilies
5 gms chop coriander
20 gms julienne spinach leaves
3 gms salt
2 gms red chili powder
10 gms gram flour
A pinch of asafoetida
Refined oil for frying
FOR SALAD
30 gms rocket leaves
5 gms cherry tomato
10 gms chop pineapple
10 gms chop pears
10 gms chop apple
10 gms chop strawberry
2 gms salt
2 gm black pepper
2-3 ml olive oil
2 ml lemon juice
FOR MINT CHUTNEY
50 gms mint
30 gms coriander
10 gms green chili
10 gm ginger
3-4 nos lemon whole
Himalayan salt as per requirement
TOMATO AND PEANUT CHUTNEY
50 gms roasted tomatoes
10 gms peanuts
5 gms sesame seeds
3 gms ginger, 3 gms garlic 4 gms green chilies, 2 gm salt,
5 ml lemon juice
METHOD
1. Soak gaith dal overnight;
2. Grind it in a mixer grinder, it should not be too fine;
3. Mix in chop onions, chopped green chilies, chopped coriander, julienne spinach and add the required seasoning;
4. Use gram flour for binding, make small round shape fritters and keep aside;
5. Prepare mint chutney by combining all the mentioned ingredients.
6. Adjust the seasoning and keep aside;
7. Prepare peanut chutney by combining all the mentioned ingredients and keep aside;
8. Make a salad by mixing mentioned ingredients and keep aside;
9. Deep fry the fritters;
10. Plate and serve hot.
(Courtesy: Chef Shivanand Kain, Jaypee Greens Golf & Spa Resort, Greater Noida)
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