Masala Potatoes On Red Lentil Pancakes

lazycatkitchen.com

Meredith

subheading: MASALA POTATOES TOPPINGS:

650 g / 23 oz raw potatoes (or 500 g / 17½ oz cooked)

15 to 30 ml / 1 to 2 tbsp frying oil

1 tsp black mustard seeds

1 tsp cumin seeds

salt, to season

8 dry (or fresh) curry leaves

1 tsp ground turmeric

1 tsp garam masala

thick vegan yoghurt / sour cream, shop-bought or see below

shop bought chutney

small bunch of coriander / cilantro, chopped

subheading: RED LENTIL PANCAKES:

165 g / 1 cup red split lentils*, soaked overnight

scant 1 tsp salt

½ tsp baking powder*

1½ tbsp chickpea (besan) flour*

OPTIONAL: 1 tsp each cumin, turmeric, coriander and ½ tsp ground chilli powder

OPTIONAL: garlic clove thick slice of ginger

vegetable oil, for frying

subheading: HOMEADE CASHEW CREAM (optional):

70 g / ½ cup raw cashews, soaked for 20 minutes in boiling water

½ lime, zest and juice (about 2 tbsp)

salt and pepper, to taste

Directions at lazycatkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer