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Kalmi Baray   Veg  HT  HD  Pakistani  40mins plus soaking


Serves 6    Hot  Vegetarian   Vegan   Pulses   Hors d'oeuvre  Starter  Appetizer   Snack   Gluten Wheat Dairy Free  Eggless   Pakistan  Asia




400g/14oz Green Lentils, pre-soaked overnight
Salt and Black Pepper
1 teasp Ground Cumin
3-4  Red Chilies, finely chopped
1 tbsp Coriander Seeds
3 tbsp Chickpea Flour (besan)




1. Rub the lentils in between your palms to remove skin and place in a large mixing bowl.

2. Add the remaining ingredients and knead into smooth dough.

3. Divide the mixture into 6 and form each portion into a circles about 2.5cm/1 inch thick.


4. Heat 2.5cm/1 inch of oil in a large frying pan and fry the discs until light brown.
Remove and allow to cool.

5. When ready to serve, preheat the deep fryer to 180C/350F. Cut the cooled disc into thick slices and deep fry until crispy and browned. Serve hot with a chutney.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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