A Monsoon Recipe for Falafels with Moras Bhaji

This recipe is part of the Bombay Canteen's Taste of the Wild festival, showcasing the wild edibles of Maharashtra.
Maharashtra's Sahyadri tribals are veteran forest farmers but the wild produce they consume, and their extensive indigenous knowledge, remain largely unrecognised. To them, wild foods are more than ingredients, instead a whole ecosystem enmeshed within their culture and way of life.
Pop by the Bombay Canteen between July 1st and August 31st to sample these nutritious and delicious wild foods, or cook them at home with these easy-to-follow recipes.

Moras bhaji is as versatile as it is delicious. Add it raw to your favourite salad, or to spruce up scrambled eggs, dals, kadhis or stir-fries. Only remember to add it into your dish at the final stage of cooking.

Recipe: Moras Bhaji Falafels

Ingredients
2 cups split chana dal
2 cups moras leaves
2 onions, chopped
3 green chillies, chopped
1/2 inch ginger, chopped
1 stick curry leaves
Hing, a pinch
Turmeric, a pinch
1/2 tsp cumin seeds
2 tbsp besan
Salt, to taste

Method
Soak the split chana dal overnight. Drain the water and coarsely grind.
Add the moras leaves to the dal, along with chopped onion, green chillies, ginger, curry leaves and salt.
Add the hing, turmeric, cumin and besan, and mix well.
Form flat patties with the palm of your hand.
In a kadai with hot oil, deep fry the patties until golden brown and crisp.
Serve hot with chutney.

The Bombay Canteen is a restaurant and bar in Mumbai that celebrates all things Indian. You can follow them here.
Banner image My Jewish Learning.

ALSO ON THE GOYA JOURNAL