Medium
4
Published 2017
This recipe comes from Assam, the land of rich natural resources and world-renowned tea. You can make the fritters, Borar Anjar, in advance and store them in the refrigerator, then simply reheat them in the sauce when you are ready to serve them.
To make the fritters, wash the lentils and soak them together with the mung beans for 3-4 hours. Drain and put them in a food processor. Add the remaining fritter ingredients except the oil. Add
Heat the oil in a wok over a medium heat. Add the fritter mixture,
To make the sauce, heat the oil over a medium heat until smoking. Remove the pan from the heat and add the mustard, cumin, fennel, nigella and fenugreek seeds and the green chillies.
Add the potatoes to the hot oil and return the pan to the heat. Stir-fry the potatoes for about 5 minutes, until they are well browned all over.
Stir in the turmeric, followed by the tomatoes and salt. Pour in
Add the fritters to the sauce and cook for 3-4 minutes. Add the lime juice and coriander leaves and remove from the heat. Serve with Plain Boiled Rice.
Per portion Energy 360kcal/1,510kJ; Protein 14g; Carbohydrate 51.3g, of which sugars 8.3g; Fat 12.3g, of which saturates 1.4g; Cholesterol 0mg; Calcium 119.2mg; Fibre 5.3g; Sodium 25.8mg.
© 2017 All rights reserved. Published by Anness.