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The ingredients needed to make Indian channa daal fritter, paratha panzanella:
- Take Before you make this, you need to make a batch of daal
- Provide I made a channa daal with split peas and chickpeas
- Prepare Chill and drain the daal in a sieve. Keep the liquid
- Get You want about 400 grams of drained daal and about 150ml liquid
- You need Gram flour
- Get Mix the daal with the gram flour to make a thick paste
- Provide Lemon juice, 1 lemon
- Prepare Cilantro
- Get 4 kaffir lime leaves
- Get 8 curry leaves
- You need Tblspn onion seeds
- Get Tblspn mustard seeds
- Get Tblspn garam masala
- Use 4 cloves garlic
- Prepare Thumb of ginger
- Use Finger of turmeric
- Use 4 shallots
- Use 2 Green chillies
- Get Teaspoon fenugreek seeds
- Provide 4 tomatoes, chopped
- Prepare 1 red onion, sliced
- Get 1 mango sliced
- Get 2 tablespoons bombay mix
- Prepare 1 paratha, fried and sliced
- Use English mustard
- Use Mango chutney
- Use Coconut yogurt
Instructions to make Indian channa daal fritter, paratha panzanella:
- Season the daal gram mix, have a pan of hot oil on a medium heat. Use 2 spoons to make rugby ball shapes from the daal. drop the balls in the oil, don't over crowd the pan. Fry till they look lovely
- Grate the ginger garlic turmeric shallots. Fry the whole spices in 2 tablespoons of oil. When they pop, increase the heat, add the grated shizzle and the tomatoes and onions. Really fry it, then add the lentil daal liquor. Simmer and season with garam masala, salt and pepper, lemon juice and cilantro
- Toss the toasted paratha, bombay mix, mango, red onion.
- Put a spoon of mustard, mango chutney and coconut yogurt on each plate. Drag each spoon through each to make a fruity drag like in fancy restaurants. Add some salad to the plate and arrange some fritters wherever you feel it's necessary.
- Eat it.
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