I first discovered these seriously tasty vegetarian dumplings in Madras (now known as Chennai), when I was scared to eat anything containing meat through fear of food poisoning! Bright red inside, they look fantastic, and are adaptable to a range of meals. I serve these on one of my most popular curries, which happens to be a fish curry.
Meanwhile, bring a large saucepan of water to the boil over high heat.
Blanch the peas in the same water for about 2 minutes, then remove with a slotted spoon. Blanch the cauliflower for about 4 minutes, then remove. Drain all the vegetables thoroughly, then place in a large bowl. Add the beetroot and mash them all together using a large fork or potato masher; do not use a blender, or the potatoes will become starchy and mess up your mixture. Set aside.
Heat the coconut oil in a frying pan over medium heat. Add the onion and
Add the mashed vegetables and mix thoroughly. Stir in the raisins, green chilli and garam masala. Season to taste, then shape into balls the size of golf balls.
To prepare for crumbing, combine the flour, milk and eggs in a large bowl and mix into a smooth batter. Spread the breadcrumbs in a wide shallow bowl.
Dip the dumplings into the batter, then roll them in the crumbs, making sure they stick well. (You can chill them at this point, if making ahead; leave at room temperature for 15 minutes before cooking them, or they’ll be cold in the middle.)
Heat the vegetable oil in a heavy-based saucepan to 180°C (350°F), or until a cube of bread dropped into the oil turns brown in 15 seconds. Working in batches,
Serve hot, with the tomato chilli jam, on chopped lettuce.
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