Aloo Tikka – Channa Daal and Potato Cakes

1. Soak the daal for 3–4 hours before cooking.
2. Boil the daal in a medium-sized saucepan until cooked. Drain and leave to cool.
3. Peel and cube the potatoes, boil, drain and leave to cool.
4. Mix the daal and potatoes together in a bowl.
5. Add the crushed garlic and ginger, turmeric, pepper, salt and coriander.
6. Shape the mixture into small cakes and place them on a plate.
7. Pour 3 or 4 tablespoons of gram flour into a small bowl. Add enough water to make a smooth batter. Add coriander and an extra ½ teaspoon of turmeric.
8. Heat the oil in a frying pan set over medium heat.
9. Dip the potato and daal rounds into the gram flour mixture and place in the frying pan, 2 or 3 at a time. Cook both sides until golden brown.
10. Serve.

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