Ingredients
➔ 1 plantain flower
➔ 3 teaspoons vegetable oil
➔ 1 tablespoon natural (plain) yoghurt, whisked
➔ 1/4 teaspoon mustard seeds
➔ 1/4 teaspoon cumin seeds
➔ 1/4 teaspoon fennel seeds
➔ 1 sprig curry leaves
➔ 1 medium sized onion, finely chopped vegetable oil, for deep-frying
For the batter
➔ 100g 3.5oz (1/2 cup) chana dal, rinsed and drained
➔ 100g 3.5oz (V2 cup) toover dal, rinsed and drained
➔ 1 teaspoon cumin seeds
➔ 1 teaspoon fennel seeds
➔ 3 dried red chillies
➔ salt
To make the batter, soak both dals in a large bowl of water for 2 hours.
Drain the dals and transfer to a food processor or blender with the cumin and fennel seeds and dried chillies. Season with salt, then process, gradually adding about 2-3 tablespoons of water until it is a coarse, stiff batter.
Remove the outer layers of the plantain flower until you reach the finger-shaped white florets. Remove the stamens from the florets and chop the florets finely. Keep removing the inner layers and chopping the florets until you get 1 cup chopped flowers. Put the yoghurt and water in a large bowl, add the chopped flowers and allow to soak until needed.
Heat the 3 teaspoons of oil in a frying pan (skillet) over medium heat, add the mustard, cumin and fennel seeds and curry leaves and stir-fry for about a minute, or until the mustard seeds start spluttering. Add the onion and stir-fry for about 1-2 minutes.
Drain the plantain flowers, squeeze out any excess water, add to the pan and fry for about 1–2 minutes. Pour the contents of the pan into the batter and mix well.
Heat enough oil for deep-frying in a kadhai or deep frying pan to 180°C/350°F, or until a cube of bread browns in 30 seconds, then reduce the heat slightly With damp hands, take a ladleful of the batter and flatten it into a 5cm / 2 inch round patty. Working in batches, slip the patties gently into the hot oil and deep-fry, turning frequently, for 3-4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).