Artichoke Masala Vadai

1. 1

   Soak the Chana dal in warm water for ~ 2 hours.

2. 2

   Combine all the ingredients except the artichokes & salt & blend into a coarse paste using minimal water. Set aside.

3. 3

   Using a small paring knife, trim off the leathery outer leaves, exposing the closed part of the artichoke. Cut off the top half of the artichoke retaining only the pale yellow base.Dice this soft edible part of the artichoke and drop into acidulated water (water with the juice of 1 lemon added). Prior to combining with the vadai batter, remove the water & mince into small bits. Measure out required amount and add to the prepared batter (2/3rd of a cup).

4. 4

   Add salt to taste and shape into flattened discs or patties of approximately 2 inch diameter.

5. 5

   Heat oil in a cast iron wok. When the oil is sufficiently hot deep fry the patties in batches of 2 - 3, until golden brown on both sides.

6. 6

   Remove from the oil & drain on paper towels to remove any excess oil.

7. 7

   Serve warm with a side of ketchup or sweet & Sour Tamarind sauce: http://www.food52.com/recipes/10460_sweet_sour_tamarind_sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.