Author Notes: Crispy fried nuggets made with yellow lentil, fresh fenugreek and potatoes —maayeka
Yellow lentil /moong daal- 3/4 cup Potato,boiled - 2 small Fresh fenugreek/methi , chopped-3/4 cup Green chilies, chopped- 2 tsp Chili powder/Mirch- 1 tsp Salt- to taste Asafoetida /Hing- 1/3 tsp Cumin seeds /Jeera- 3/4 tsp Cooking oil- to deep fry Corian
- Wash and soak moong daal for about 3 hours. Grind daal to make a smooth and thick paste(no need to add extra water) Peel and chop boiled potato into small pieces (like we chop to add in poha). Wash and finely chop methi leaves and coarsely crush coriander seeds in mortar and pastle. Take ground moong daal paste in a bowl and whisk well. Now add all the spices and methi leaves and mix well. Then add chopped potatoes and mix gently. Heat oil in a deep and wide pan to deep fry. Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon. Deep fry on medium heat till golden in colour. Drain on a paper napkin when done. Serve hot.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2