PAKORAS (LENTIL CAKES) WITH TOMATO CHUTNEY

• 1 C yellow split peas-washed and soaked overnight
• 2 cloves garlic
• 1 small chilli
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp salt
• 1 tbsp finely chopped onion
• 1 - 2 tbsp chopped coriander leaves (cilantro)
• 1 - 2 tbsp besan (chick pea) flour

Drain peas.
Place garlic, chilli, cummin and fennel seeds in a blender with peas and process till peas are coarsley ground. Mix in salt, onion and coriander.
Add besan and 1 - 2 tbsp water to make a sticky mixture.
Shape teaspoonfuls of mixture into small patties and fry till golden brown on both sides.
Serve as a snack with tomato chutney.
Tomato Chutney

• 1 large tomato - blanched and quartered
• 1 clove garlic
• 1cm piece ginger
• 1 - 2 small chillies
• 1 C coriander or mint
• 1/2 tsp salt

Blend all ingedients except the salt.
Store in fridge.
Add salt just before serving.