Scrumptious, deep-fried, spicy collard greens nuggets. A delicious teatime snack.
200gmtender collard greens
200gmchana dal (split chickpea lentils) or tor dal (split pigeon pea lentils)
15gmdry hot red chilies
1000mlcooking oilto deep fry
Soak the rice and the lentils together in water for 45 minutes
Chop the onion roughly to pieces.
Put the soaked rice and lentils, the onion and the dry chilies into your food processor.
Pull the curry leaves off their sprigs and throw them in.
Grind to coarse paste without adding any water.
Transfer to a mixing bowl and tip in the asafoetida powder and the powdered salt.
Chop the collard greens (including the tender stems) to fine slivers and chuck them in.
Mix thoroughly with your fingers.
Set a wok or deep frying pan on high heat. Pour in the cooking oil.
As soon as the oil is hot (it should not smoke), make gooseberry sized balls with your fingers, press slightly to shape them like patties and gently slip them in. Take care not to overcrowd the wok/pan.
Lower the heat to medium. The patties which had sunk to the bottom on entering the hot oil, soon start to rise to the surface as soon as they are hot inside.
Stir them gently to fry both sides evenly. Continue to fry them for 6 to 7 minutes till the nuggets feel crisp on the outside and are reddish brown in color.
Lift them out and drain off the excess oil. Fry the remaining nuggets in 2 more batches. Serve warm or cold. Enjoy!
Curd lovers, try pouring salted curd or yogurt over a bowl of hot nuggets as soon as they are lifted out of the oil. Let soak for an hour, garnish with chopped coriander leaves and enjoy!
Sambar lovers, try pouring piping hot sambar over a bowl of hot nuggets. Carve out scoops of sambar dripping nuggets with your spoon and enjoy!