1 cup chana dal (split chickpeas), soaked
2-3 dried red chillies
2-3 green chillies (optional)
Salt to taste
¼ tsp jeera (cumin seeds) (optional)
A handful of finely chopped dill leaves
A few curry leaves, chopped
A handful of coriander leaves, chopped
Oil for deep frying
Grind the dal: Drain the soaked chana dal and grind it along with the dried red chillies and salt. Add green chillies if you like extra heat. Be careful to add very little water while grinding.
Add spices and herbs: Mix the ground dal with finely chopped dill leaves, curry leaves, coriander, and jeera (if using).
Shape the ambode: Heat oil in a deep pan for frying. Shape the dal mixture into small flat patties or balls.
Deep fry: Once the oil is hot, carefully add the shaped ambode and fry them until golden brown and crispy.
Serve hot: Drain excess oil on paper towels and serve hot with chutney or enjoy as a snack on its own.
Enjoy your crispy and flavorful ambode!
