Sunday, January 26, 2020

Crisp Lentil n Onion Fritters


  • 3/4 cup black lentils
  • water for soaking the lentils
  • 1/2 cup water for grinding the lentils
  • 3 pods of garlic
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • 2 green Serrano chilies, very finely chopped
  • 1 red onion, thinly sliced
  • 1 tbsp fresh thyme
  • 1 tbsp finely chopped cilantro
  • 1 cup oil for frying
  • chopped baby spinach to garnish

  1. Wash the lentils well and soak in water for at least two hours.
  2. Drain and rinse the lentils and place in a blender with 1/2 cup water.
  3. dd in the garlic pods, salt, turmeric, and cumin seeds and grind to a smooth paste. The consistency of this should be a smooth, somewhat wet paste rather than a batter.
  4. Place the paste into a mixing bowl and add the chilies, onions, thyme, and cilantro and mix well.
  5. Heat the oil in a flat frying pan for about two to three minutes on medium heat. Test?the temperature with a small drop of the mixture, it should sizzle to the top.
  6. Add about 2 tablespoons of the mixture in a few spaces, spreading them to allow enough room to let the fritters fry without overcrowding each other.
  7. Fry them for about three to four minutes on each side until a nice shade of golden.
  8. Drain on paper towels.
  9. Arrange on a serving platter and toss with spinach leaves before serving.
Makes around 15 medium-sized fritters
Servings: 12-16