Mung Bean Patties
1 1/2 cups whole mung beans
2 tbs rice flour
salt and pepper
1/2 tsp turmeric
1 cup of organic plain yoghurt
Immerse the whole mung beans in water for at least 6 hours and up to 12
Drain them and put them in a large mortar and pestel (or grinder of your choice) and grind until a smooth paste is formed (this takes a bit of time and work if you are doing it by hand)
Add rice flour and spices
Take small amounts of the paste and roll into balls
Deep fry each ball on each side until golden
Remove from oil and immerse in yoghurt, let it sit for 30 minutes in the yoghurt
Serve with paprika
Filling: 3 small potatoes, peeled, cut into small chunks and boiled until soft
1 carrot, peeled and cut into small chunks
3/4 cup peas
1 small red onion, diced
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp cumin seeds
1/4 tsp ground cumin
Pastry: see the recipe for wholewheat chapati
Pour oil into a pan and add the onion and spices until fragrant. Add the Potatoes, carrots and peas and cook for 3-5 minutes until all veggies are soft. Remove from heat.
Roll out the dough into thin circles and spoon small amounts of filling into the middle of the dough.
Fold over and seal and put onto a lined or greased baking sheet.
Bake in the oven at 210˙C for 15-25 minutes until golden and dough is cooked through.