I cooked the lentils till soft, then again till crumbly with chaat masala and other spices I had pre mixed that smelled right, + garlic and ginger, then mixed into a biscuit dough based on soy milk and oats.
It was kinda fiddly, but the extra frying helps develop the spice flavours. I guess potato would work in place of flours to get a nice tacky dough.
Idk if that’s enough to work from. Sorta based on umm kachori? but I can’t be bothered making pastries so they become biscuits.
Similar idea
I cooked the lentils till soft, then again till crumbly with chaat masala and other spices I had pre mixed that smelled right, + garlic and ginger, then mixed into a biscuit dough based on soy milk and oats.
It was kinda fiddly, but the extra frying helps develop the spice flavours. I guess potato would work in place of flours to get a nice tacky dough.
Idk if that’s enough to work from. Sorta based on umm kachori? but I can’t be bothered making pastries so they become biscuits.