Page 87 - Vegan Food & Living (February 2020)

Chilli dhal fritters

These crunchy, spicy lentil balls, similar to falafel or

Indian ‘vada’, are one of the most popular street food Banana fritters
snacks, or ‘gajacks’, in Mauritius. Yellow split peas are
soaked in water overnight so they plump up and are easier
to crush. They are spiked with plenty of green chillies and with rose water
coriander before being rolled into balls and deep fried.
These fritters are made from ripe or over-ripe bananas
By Selina Periampillai
mashed with sugar, flour, coconut and rose water, which
Makes 25 balls | Prep 15 mins plus soaking | Cook 5 mins per batch |
are then deep fried into dark brown, flavoursome bitefuls.
Calories 187 (per 5 balls)
I love the Persian twist with the floral elixir of rose water

200g (1 cup) yellow split peas 2-3 green chillies, finely chopped that Maldivians frequently add to desserts – but do be
3 spring onions (scallions), 1 tsp salt careful when using it as only a hint is needed. Serve them
finely chopped freshly ground black pepper warm as they are, or alongside some vanilla ice cream.

2 tbsp finely chopped 1 litre (4 cups) vegetable oil, By Selina Periampillai

coriander (cilantro) for deep frying Makes 15 fritters | Prep 20 mins | Cook 5 mins per batch |
Calories 283 (per 3 fritters)
1 Place the split peas in a large bowl and cover with cold water. Leave to

sit overnight and soak. 2 large, ripe bananas (300g 150g (1 cup) plain flour
2 The peas should have puffed up slightly and the water reduced by the (1 cup)), mashed 1 tsp baking powder
next morning. Drain them well and tip into a food processor. Blitz until 50g (¼ cup) caster sugar 1 litre (4 cups) vegetable oil,
the peas are a coarse paste and clump together. Tip the crushed peas 1 tsp rose water for deep frying
into a large mixing bowl and add all the other ingredients apart from the
oil. Combine well with a spoon. 40g (½ cup) freshly grated icing (confectioner’s)
coconut or desiccated, sugar (optional)
3 Take a tbsp of the mixture in your hands and, pressing firmly, form into a unsweetened coconut
golf ball size, each weighing about 25g – you should get 25 balls. Repeat
with the remaining mixture and place them on a plate ready to be fried. 1 In a large bowl, combine the bananas with the sugar and mix well. Add
the rosewater and coconut and fold in the flour and baking powder.
4 Pour the vegetable oil into a deep, heavy-based saucepan or deep fat
fryer and heat to 180°C/350°F. You can tell when the oil is the right 2 Heat the oil in a deep, heavy-based pan or deep fat fryer to
temperature by dropping a small cube of bread into the oil. If it browns 170°C/340°F. You can test this using a cooking thermometer or,
evenly in 30 seconds then it is ready. When the oil is hot enough, alternatively, drop a 3cm (1¼in) bread cube into the oil. If it takes about
carefully drop in the balls, about 4-5 at a time, to prevent overcrowding. 60 seconds to brown, the oil is ready (take great care when doing this).
5 The fritters should sizzle in the oil. Using a fork or a slotted spoon, gently 3 Take a tbsp of the mixture and gently drop it into the oil. Fry the banana
move them around so they colour evenly. It will take a couple of minutes fritters in batches to ensure thorough and even cooking – they will cook
until they are golden brown and cooked through. If they brown too in around 2-3 minutes.
quickly, reduce the heat slightly to make sure they cook inside. 4 Using a fork, gently flip over the fritters so they go a lovely golden brown
6 Drain on a wire rack with kitchen paper underneath to catch excess oil. all over. Remove with a slotted spoon, drain on kitchen paper, and serve
Serve with chilli chutney or crushed into a crusty white baguette. immediately with some icing sugar dusted on top, if you like.
8.8g 1.6g 0.47g 0.7g 6.8g 8.6g 3.6g 0.01g 19.4g 4g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

VEGAN FOOD & LIVING OCTOBER 87