Crispy Lentil Fritters with Mint Chutney

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🌾 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:

  1. Soak the lentils:
    Rinse and soak red lentils in water for about 2 hours. Drain thoroughly.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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!

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