Théophile brought this recipe for vegetable pancakes from India where he worked as an interpreter for a documentary on a self-sufficient village welcoming banished people. He immediately loved these soft, fragrant and crispy little palets, especially since they were vegan like many everyday dishes in India. Galettes Vadaï are made from lentils seasoned with curry and deliciously browned in a skillet in small, hand-formed patties. They can be served with rice and a green salad, but especially with a soy yogurt sauce with fresh basil.
To start, the lentils are soaked overnight, drained, then blended into a paste. At the same time, sauté finely chopped onions in oil. They are then mixed into the dough. Zucchini and coarsely mixed fresh corn are also added to make the pancakes smoother. Everything is kneaded, then a little wheat flour, lots of spices such as curry and coriander, salt, olive oil and soy milk are added to obtain a well-bonded paste. Form small patties in your hands and place them in hot oil in a frying pan.
Ingredients : 500g dried green lentils, 2 onions, 2 tbsp olive oil, 3 tbsp wheat flour, 4 tsp spices, soy milk, salt
