1 cup long grain white rice
½ cup white lentils (urad dal)
4 cups hot water
2 tsp curry powder
2 tsp fine salt
500 g potatoes, skin on, roughly chopped
½ red onion, finely diced
5 cm piece ginger, finely grated
2 cloves garlic, crushed
½ green chilli, deseeded, finely diced
1½ tsp garam masala
½ bunch coriander, leaves picked
1 cup frozen peas, blanched, chilled
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp vegetable oil
1 tsp sesame oil
1 package micro herbs, to garnish (optional)
1 jar chutney, to serve
1 container raita, to serve
1 lime cut into wedges, to serve
- Combine rice and lentils in a large bowl with hot water. Cover loosely with a tea towel and set aside to soak overnight.
- Drain rice and lentils, reserving liquid, then put in the bowl of a food processor. Add a little of the reserved liquid and puree until a smooth batter forms. Stir in curry powder and salt. Set aside.
- Put potato in a medium saucepan and cover with cold water. Put over a high heat and bring to the boil, then reduce heat to low and simmer for 10 minutes or until tender. Transfer to a sieve using a slotted spoon.
- Transfer potato to a large bowl. Using a potato masher, lightly crush. Add onion, ginger, garlic, chilli, garam masala, coriander and peas. Season, stir to combine and set aside.
- Preheat a barbecue hotplate to medium. Combine oils in a medium jug. Put a sheet of baking paper on hotplate. Thinly spread ¼ cup of batter on paper to form a circle 19cm in diameter. (If batter has thickened on standing, add a little of the reserved liquid.) Cook for 2 minutes or until just beginning to brown, then drizzle with a little of the oil mixture. Remove from hotplate, put ¾ cup of the potato mixture on top and carefully roll crepe around it to create a cone. Repeat with remaining batter, oil and potato mixtures. Garnish with micro herbs, if using.
- Serve with chutney and raita, and lime wedges.