These savory Couscous Patties offer a unique twist on traditional Indian snacks, combining the soft texture of cooked couscous with the earthy depth of urad dal (black gram). The mixture is tempered with mustard seeds, curry leaves, and red chilies for an aromatic burst of flavor. Once cooled, the mixture forms firm, manageable patties that are perfect for frying until golden brown. They make an excellent appetizer, snack, or light lunch, especially when served with a spicy chutney or tomato sauce. This dish is entirely vegan and vegetarian, making it a wholesome choice for weeknight meals or party platters. The subtle heat from green chilies and ginger adds a pleasant kick, while the coconut option provides a hint of sweetness. Simple to prepare with pantry staples, these patties are a crowd-pleaser that brings home-style Indian comfort food to your table.
Couscous Patties
Description
These savory Couscous Patties offer a unique twist on traditional Indian snacks, combining the soft texture of cooked couscous with the earthy depth of urad dal (black gram). The mixture is tempered with mustard seeds, curry leaves, and red chilies for an aromatic burst of flavor. Once cooled, the mixture forms firm, manageable patties that are perfect for frying until golden brown. They make an excellent appetizer, snack, or light lunch, especially when served with a spicy chutney or tomato sauce. This dish is entirely vegan and vegetarian, making it a wholesome choice for weeknight meals or party platters. The subtle heat from green chilies and ginger adds a pleasant kick, while the coconut option provides a hint of sweetness. Simple to prepare with pantry staples, these patties are a crowd-pleaser that brings home-style Indian comfort food to your table.Ingredients
Directions
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Separate 2 teaspoons of urad dal from the rest; soak the remaining urad dal in water for 1 hour.
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Drain the soaked urad dal and grind it with green chilies and ginger to a smooth pancake-batter consistency.
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Heat 2 teaspoons of vegetable oil in a pan over medium heat.
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Add mustard seeds, the reserved 2 teaspoons of urad dal, curry leaves, and finely chopped dry red chilies.
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Saut&# 195;© until the mustard seeds splutter and the urad dal turns golden brown.
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Pour in 3 1/2 cups of water and bring to a boil.
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Stir in the ground urad dal batter and mix well; cover the pan.
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Once boiling, add salt to taste.
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Add the couscous and mix thoroughly, using a potato masher to break up any clusters.
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Cook until the mixture solidifies, about 5-10 minutes, then remove from heat.
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Allow the mixture to cool completely.
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Shape the cooled mixture into 30 small patties, using water or oil on hands if sticky.
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Serve warm with spaghetti sauce or spicy chutney.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 310.0kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 21.0mg1%
- Total Carbohydrate 64.4g22%
- Dietary Fiber 8.5g34%
- Sugars 3.6g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
