80g Urad Daal
\n80g Moong Daal
\n75g Cooked Chestnuts
\n285g Plain Flour
\n3 Tbsp Oil
\n1 Tsp Salt<\/p>\n
Handful of Coriander
\n2 Tbsp Minced Ginger
\n3 Birds Eye Chillies
\n1 Tsp Cinnamon Powder
\n1\/2 Tsp Clove Powder
\n1 Tsp Aalt
\n1\/2 Tsp Turmeric
\n1 Tbsp Sesame Seeds
\n1 Tsp Fennel Seeds
\n1 Tsp Coriander Seeds
\n1 Tsp Sugar
\n2 Tbsp Lemon Juice<\/p>\n
4 Tbsp Oil
\n1 Tsp Mustard Seeds
\n2 Dried Chillies
\n1\/2 Tsp Asafoetida\/Hing
\n1\/2 Tsp Jeera Seeds<\/p>\n
1. Soak the moong daal and urad daal overnight with enough water covering. Alternatively, if you didn\u2019t soak, pressure cook for 20 minutes with twice the amount of water to your daals
\n2. Remove any excess water and coarsely blitz the daals into a \u2018lumpy\u2019 consistency
\n3. For the dough combine flour, salt and oil giving that a rough mix then gradually add in hot water until your dough is combined (roughly need 130ml water) then let it rest for 20 minutes covered
\n4. For the vaghaar\/tempeh heat oil adding mustard seeds. Once popped, add in dried chilli, jeera and asafoetida mixing well
\n5. For the coriander paste, blitz together coriander, ginger, chillies and a touch of water. Add this to cinnamon, clove, salt, turmeric, sesame seeds, fennel seeds, coriander seeds, sugar and lemon juice – mix really well!
\n6. To the vaghaar add the seasoned coriander paste and cooked chestnuts to the blitzed daal and heat this over low to medium heat\u2019s constantly stirring. We want to reduce the water in this mixture as much as possible so we can mould it into balls. Once a super thick consistency, let it cool down
\n7. Split the dough into 16 equal pieces rolling out to a little bigger than palm size. Place a generous amount in the middle, folding over, cutting excess dough, pinching edges and rolling into a ball
\n8. Fry for 5-6 minutes rolling over every 30-45 seconds. Pair with your fav chutney!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 80g Urad Daal 80g Moong Daal 75g Cooked Chestnuts 285g Plain Flour 3 Tbsp Oil 1 Tsp Salt Lentil Filling Flavour Handful of Coriander 2 Tbsp Minced Ginger 3 Birds Eye Chillies 1 Tsp Cinnamon Powder 1\/2 Tsp Clove Powder 1 Tsp Aalt 1\/2 Tsp Turmeric 1 Tbsp Sesame Seeds 1 Tsp Fennel Seeds…<\/span><\/p>\n","protected":false},"author":1,"featured_media":27762,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[12],"tags":[],"class_list":["post-27761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=27761"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27761\/revisions"}],"predecessor-version":[{"id":27763,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27761\/revisions\/27763"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/27762"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=27761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=27761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=27761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}