Description
A tribute to Vijaylakshmi Naidoo (Umsha) 3 traditional South African deep fried offerings Recipes Gram dal Woorenda ( split chickpea ) filled gool goola For completion refer to video April 2020 Filling for gool goola 1 1/2 cup split chickpeas Rinse soak overnight . Place chickpeas in about 3 cups of water cook until soft once pressed between thumb and forefinger . Need to be cooked dry . To the warm cooked split chickpeas - mash with a potato masher add 90 ml sugar 1/2 cup powdered coconut 2 tsp sesame seeds 1 tsp cardamom powder Salt Mix the dal mixture together form into 1” balls to be coated in batter and fried Batter for the woorenda 2 cups all purpose flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp ground cardamom (optional) 1 cup milk Oil for deep frying Sieve dry ingredients, add sugar. Add milk to make a batter. Batter to coat the ball previously made Like a thick cake batter. Heat oil to moderately hot,350*F making sure there is enough oil for deep frying . Take spoonfuls in put into moderately hot oil, fry until golden brown, remove from hot oil and drain. Enjoy Chilli - bite bhajia 2 1/2 cup pea flour or chickpea flour (besan) 1/4 cup all purpose flour 3 tsp baking powder 1 tsp roasted cumin powder Salt to taste 4 green chillies or to taste 1 medium onion finely diced 1/2 bunch dhania (cilantro ) finely chopped 1 stalk green onion (shallot) Small potato grated (optional) 1/4 cup chopped spinach (optional) Water to make a thick batter Oil for deep frying Vade’ 1 lb pea dal soaked overnight Next day drain in colander and grind not to fine in a food processor or grinding stone Add to the mix while grinding 3 green chillies 2 red chilli soaked and drained 1 tsp fennel seeds 1 tsp cumin seeds remove from blender To dhal add the following: 1 onion chopped fine, 1/2 bunch dhania ( cilantro ). chopped fine , lastly add salt to taste 1/2 tsp baking powder Method : Mix well together. On the palm of hand pat about 1 tablespoon of mixture like a patty and make a hole in the centre. Fry in moderate hot deep oil till golden colour. Drain and serve . http://www.actontv.org
