- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 2
- Yield: About 8 fritters
Ingredients
- 1/2 c channa dal, soaked for 30-40 minutes
- 1 ginger
- 2 green chillies
- a pinch of cumin seeds
- a pinch of fennel seeds
- 1 c kale, chopped finely
- 1/4 c red onion, chopped finely
- 1 sprig of curry leaves, torn coarsely
- pinch baking soda
- Salt, to taste
Instructions
- Preheat oven to 425°F/220°C. Lightly grease a baking tray.
- Drain the water completely from the soaking Channa dal. Transfer to a blender along with ginger, green chillies, cumin and fennel. Blend into a coarse paste, scraping down the sides as necessary.
- Transfer to a bowl and stir in the chopped kale, curry leaves, onion and baking soda. Season with salt, to taste.
- Divide the batter into 8 equal parts and shape into patties. Place onto the prepared baking tray.
- Bake at 425°F/220°C for 30 minutes or until the bottom is browned completely.
- Serve hot with a side of your favorite chutney (or Ketchup in a pinch!)
