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Indian · Starter
Aamai Masala Vadai with Chile-Jaggery Sauce
Coarse chana dal patties studded with peas and carrot, fried until caramel-crisp and napped with a reduced tamarind, jaggery and red chile syrup; crunchy, sweet, sour and hot in one bite.
- YieldAbout 18 fritters; serves 6
- Hands-on55 min
- Total2 h 4 min
- Difficulty
Ingredients
fritters
- 200 gyellow split peas (chana dal), picked over for stones
- 6dried red Thai or cayenne chiles, stemmed
- 140 gfrozen green peas, thawed
- 65 gcarrot, finely chopped
- 2 tspcoarse kosher or sea salt
- ½ tspground asafetida
- 1 Lcanola oil, for deep-frying
sauce
- 1 tbsptamarind paste or concentrate
- 60 gjaggery or dark brown sugar, crumbled or chopped
- 2dried red Thai or cayenne chiles, stemmed
- 1 tbsprice flour
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