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300 g dried adzuki beans
300 g dried mung beans
1 brown onion
1 clove garlic
3 green chillies
1 bunch coriander
2 tsp fenugreek leaves
1 l vegetable oil
500 g white potatoes
1⁄2 tsp salt
2 tsp of chilli powder
1 clove garlic
120 g gram flour
1 tsp chilli powder
350 g white potatoes
2 tbsp gram flour
2 tbsp atta flour
1 l warm water
2 green chillies
1 clove garlic
2 tsp chilli powder
1⁄2 tsp ground turmeric
2-3 tbsp of grated raw mango or Granny Smith apples
120 ml coconut milk
400 g tinned black chickpeas
1 small coconut
5 green chillies
10 fresh red chillies
1 tsp garlic paste
1 tsp sugar
50 g fried cassava or potato
- For the lentil fritters soak the adzuki beans and mung beans in the same bowl of cold water overnight. Gently rub the grains and allow the shells to float to the top. Rinse and scoop out as many of the shells as you can. Replace the water and repeat a few times.
- Transfer the grains to a food processor. Peel and roughly chop the onion and garlic. Dice the chillies and finely chop the coriander stems (save the leaves). Add the onion, garlic, chillies and coriander to the food processor and blitz to a rough paste. Season well and add the fenugreek and coriander leaves. Pulse to combine them into the mix and set aside.
- Peel and cut the 500g of potatoes into quarters, so that they are all a similar size. Add them to a medium saucepan of water, season with salt, put it over a high heat and bring to a boil. Cook for 15-20 minutes, until soft.
- Drain and mash the potatoes then add the 1⁄2 tsp salt, red chilli powder and the juice of the lemon. Combine well, taste and adjust seasoning to taste. Leave to cool a little then shape into 5cm balls and set aside.
- Peel and mince the garlic. Add the gram flour to a large mixing bowl with a pinch of salt, the chilli powder and garlic. Add enough water to make a batter thick enough to coat the balls but thin enough to drip off slightly.
- Peel and cut the 350g of potatoes into 2cm cubes. Add them to a medium saucepan of water, season with salt, put it over a high heat and bring to a boil. Cook for 10-15 minutes, until just softened.
- Sieve the flours together into a small bowl and pour in about 50ml of the water. Mix to form a smooth paste. Pour the paste into a large saucepan and slowly whisk in the rest of the water. Finely dice the chillies. Peel and mince the garlic. Add the chillies, garlic and chilli powder to the saucepan. Squeeze in the juice from both lemons.
- Put the saucepan over a medium heat and slowly bring to a simmer, stirring constantly to prevent lumps forming. Simmer and stir until the mix thickens a little then add the turmeric, raw mango and coconut milk. Season well and simmer for another 20 minutes.
- Add the boiled potatoes and the black chickpeas. Keep simmering on gentle heat for 5-10 minutes, adjusting the water if the liquid thickens too much, to keep a viscous, soupy consistency.
- Preheat a fryer or a large, deep saucepan filled 2⁄3 of the way up with oil to 170°C. Never leave it unattended. Form 1⁄2 tbsp balls of the lentil mix and carefully lower them into the oil. Fry for 4-5 minutes, until golden brown and crisp then transfer to a tray lined with kitchen paper.
- Raise the temperature of the oil to 190°C. Dip the potato balls into the gram flour batter and transfer to the hot oil. Deep fry for 4-5 minutes until the batter is golden and crisp. Move to the lined tray alongside the lentil fritters.
- Open the coconut, saving the water. Remove the flesh from the shell and add it to a food processor. Blitz to fine pieces then add the chillies and the juice of the lemon. Blitz again, adding coconut water if necessary to get a paste.
- For the red chilli chutney put the ingredients into a blender or spice grinder and blend to a paste that just holds it's form, adding a little water to loosen it if necessary. Season to taste.
- To serve, pour the soup into a bowl with the potatoes and black chickpeas. Add the fritters, chutneys and garnish with fried cassava.
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