Bora and podina

Method

1. For the podina, put the mint, coriander, chillies and 2 tbsp water in a blender and blitz to a paste. Add this to the yoghurt in a bowl and mix until smooth, adding salt to taste. Refrigerate until really cold.
2. For the bora, wash the lentils and soak them in cold water for 30 minutes. Drain and transfer to a saucepan. Add 550ml fresh water, the onion, salt and turmeric. Cook over a medium heat until the lentils are soft and the water is almost all gone.
3. Tip the lentils into a bowl and stir in the rice flour. Mix thoroughly with your hands until you have a smooth dough (mixing everything while still warm makes it easier).
4. On a flat surface, roll out the dough to a 2–3mm thickness (separate the dough into smaller balls to make this easier if you like). Cut out bite-sized pieces of the dough, either in long triangles or use cookie cutters to make different shapes.
5. Heat at least 10cm (4 in) of rapeseed oil in a heavy-based pan for deep frying. When a piece of dough sizzles immediately when dropped into the oil, about 170°C, you’re ready to cook. Fry in batches, transfer to a plate lined with kitchen paper and keep warm while you deep-fry the rest. Season with a little more salt to taste if you like. They are ideally served piping hot with the fridge-cold podina.