Ingredients:
200g dried lentils or chickpeas
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
Salt to taste
Vegetable oil for frying
Method:
Rinse the lentils or chickpeas thoroughly then place in a bowl, cover with water and set aside to soak over-night.
The following morning, drain the pulses thoroughly then transfer to a food processor and add the chopped onion, minced garlic, ground cumin, ground coriander, turmeric and salt. Blend until you get a coarse paste-like consistency. If needed, you can add a tablespoon or two of water to help with blending, but the mixture must remain thick.
Place a deep frying pan or wok over medium heat. When hot, add the vegetable oil and allow to heat to about 180°C. Take small pieces of the pulse mixture and shape into small crescent-shaped dumplings (about the size of a walnut).
Carefully drop the dumplings into the hot oil, making sure not to overcrowd the pan. (Cook in batches if necessary).< Fry the dumplings for about 4-5 minutes, turning them occasionally, until they are golden brown and crispy on the outside and cooked through.
Once fried, remove the dumplings from the oil with a slotted spoon then transfer to a paper towel-lined plate to drain any excess oil.
Serve the Djibouti Bajiyoo hot, accompanied by your favourite dipping sauce or chutney.
