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The ingredients needed to prepare Indian channa daal fritter, paratha panzanella:
- Prepare Before you make this, you need to make a batch of daal
- Provide I made a channa daal with split peas and chickpeas
- Provide Chill and drain the daal in a sieve. Keep the liquid
- Take You want about 400 grams of drained daal and about 150ml liquid
- Take Gram flour
- Provide Mix the daal with the gram flour to make a thick paste
- You need Lemon juice, 1 lemon
- Provide Cilantro
- Take 4 kaffir lime leaves
- Get 8 curry leaves
- Take Tblspn onion seeds
- Prepare Tblspn mustard seeds
- You need Tblspn garam masala
- Take 4 cloves garlic
- Take Thumb of ginger
- Take Finger of turmeric
- Use 4 shallots
- Use 2 Green chillies
- Take Teaspoon fenugreek seeds
- Get 4 tomatoes, chopped
- Use 1 red onion, sliced
- Use 1 mango sliced
- You need 2 tablespoons bombay mix
- Prepare 1 paratha, fried and sliced
- Use English mustard
- Prepare Mango chutney
- Prepare 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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