250g yellow split daal soaked for at least 8 hours (preferably ovenight)
50g of wholemeal or white bread soaked for 20min (This only makes the cake slightly lighter because of the yeast in the bread. Omit this if you would like a gluten free cake)
1 medium onion chopped
1 teaspoon aniseed
10 curry leaves finely chopped (or finely chopped spring onions)
2 small green chillies chopped (optional if you like it hot)
Salt to taste
Vegetable oil for frying
- Drain daal completely. Grind the daal to a paste in a food processor or blender to a combination of fine and not so fine consistency. There must be enough fines to bind the chilli cake together.
- Sponge out all the water from the soaked bread.
- Add it to the mashed daal paste
- Add the rest of the ingredients – onions, aniseed, curry leaves, chillies and salt
- Mix well. This is best mixed by hand.
- Preheat oil on medium heat.
- Drop the dough in small loose balls in the hot oil. (Don’t compact the dough too much. Doing so will prevent the centre from cooking properly)
- Turn occasionally until golden brown. Adjust heat if necessary to ensure thorough cooking.
- Remove and allow to drain on kitchen absorbent paper to absorb the extra oil.
These can be served with hot bread, in a wrap with salad or just as a snack.