These chilli cakes are a great way to use up leftover green chillies. They are transformed into a crunchy and delicious street snack.
Soak the dahl in water overnight.
Blend the dahl in a food processor with the salt. Add to a large bowl.
Finely chop the spring onion, green chilli, and coriander. Add to the bowl.
Add the gram flour and bicarbonate of soda. Mix together by hand. Taste and adjust the salt level. You can leave this mixture for 1-2 hours in the fridge.
Heat the vegetable oil in a small saucepan on medium-high heat. Using the palm of the hand, form a small flat patty with a little dimple in the middle. Gently lower into the oil. Alternatively, use a large spoon. Try not to break the patty otherwise, it will contaminate the oil. Avoid overfilling the pan also.
Allow the mixture to solidify and flip over gently. Cook on each side for approximately 3-4 minutes. Drain the cakes on kitchen paper. Repeat with the remaining mixture.