🌾 Ingredients:
For the fritters:
- 1 cup red lentils (masoor dal), soaked for 2 hours
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili (optional), finely chopped
- ¼ cup chopped cilantro
- 1 tsp cumin seeds or ground cumin
- ½ tsp salt (adjust to taste)
- ¼ tsp turmeric
- Oil for shallow or deep frying
For the mint chutney:
- 1 cup fresh mint leaves
- ½ cup fresh cilantro
- 1 small garlic clove
- 1 small green chili (optional)
- Juice of 1 lime or ½ lemon
- ½ tsp sugar
- Salt, to taste
- 2–3 tbsp cold water (as needed to blend)
👩🍳 Instructions:
- Soak the lentils:
Rinse and soak red lentils in water for about 2 hours. Drain thoroughly. - Make the fritter mixture:
Blend the soaked lentils in a food processor until coarsely ground — not too smooth; you want texture. Add chopped onion, garlic, ginger, chili, herbs, and spices. Mix well. - Shape the fritters:
With damp hands, form small patties or spoonfuls of the mixture. If it feels too wet, let it sit for 10–15 minutes to firm up (or add 1 tsp of chickpea flour). - Fry:
Heat oil in a skillet over medium-high heat. Fry the fritters in batches, about 2–3 minutes per side, until golden brown and crispy. Drain on paper towels. - Make the chutney:
Blend all chutney ingredients until smooth. Add more water as needed to reach desired consistency. Taste and adjust lime, salt, or sugar. - Serve:
Serve hot fritters with mint chutney and a squeeze of lime. Great as a snack, appetizer, or part of a veggie platter.
💡 Tips:
- Add grated carrot or spinach to the mixture for more veggies.
- Bake or air-fry instead of pan-frying for a lighter option.
- These freeze beautifully—just reheat in the oven or skillet!
