Pakoras with Chilli Mint Yoghurt Dip

• 250g soaked red split lentils - crazy jack's brand in Sainsbury's is a quid

Two small onions/one big onion (finely diced)

• Spices - 2 tsp cumin, 1 tsp paprika, 1/2 tsp chilli flakes, a small pinch smoked paprika (optional)
• Two green chilis or red chills* or one of each - work with what you've got, same with the onion above (all types are fine)

Fine sea salt - 1.5 tsp

A large bunch of chopped coriander

A beaten egg (optional)

• Rice flour (optional - to get it to thicken into a more shapeable consistency)
• Lemon - I would say start with half and then work your way up

Chilli flakes**

Chilli powder**

A small bunch of chopped mint

A small bunch of chopped coriander

• Chopped green/red chilli or two (optional) - I like this for colour and sharpness but no worries if you do not have it at hand

Salt to taste

1. Soak the lentils around 2 hours before blending - they will expand
2. Give them a good rinse a couple of times
3. Place in a blender and blend until smooth - you might need to use a spoon/spatula to reposition lentils that did not reach the blade (add a splash of water to help it along - not too much though)
4. It should have a mushy consistency and should hold a bit of shape - if you think it's too watery, add the rice flour (and egg) to bring it together***
5. Add the chopped onions, chopped coriander, spices and salt and mix thoroughly
6. Heat oil to 350 degrees celsius and gently spoon batter into the oil (be careful not to splash yourself people)
7. Try the first batch for seasoning levels, adjust to the next batch if needed
8. You can pop them into a pre-heated oven to keep them warm
9. ***I once added too much water when blending so it took 4 tbsp of rice flour to get it to the right consistency... it can be saved!