Friday, August 24, 2012

Lentil Fritters with Raita

Lentil fritters are street food, bursting with flavours, these fritters are a great for picnics and light lunches.

Here is a recipe of the Lentil Fritters


1 cup plain flour
1 tsp baking powder
1 tsp cumin seeds
2 red chillies, deseeded and finely chopped
2 eggs, separated
1 onions
1 cup milk
1 cup lentils
1 tomato
2 tbsp parsley
1 tbsp oil
1 cup yoghurt
2 tbsp finely chopped mint leaves
Salt to taste


Mix yoghurt with mint and a little salt. Place in a fine sieve lined with damp muslin, place over bowl and cover with plastic
wrap. Leave in fridge overnight, until thickened to cream cheese consistency.

Cook the lentils until just tender. Drain well.

Sift flour, baking powder, cumin, salt and spices into a bowl. Whisk in yolks, then whisk in milk until smooth. Stir in lentils, parsley, one of the chopped chillies and season and set aside.

Trim the onions and thinly slice, roughly chop the tomatoes and stir both into the yogurt, season with salt and pepper and add the remaining chopped chilli.

In a separate bowl, whisk egg whites to soft peaks, then gently fold into batter.

Heat 4 tbsp of the vegetable oil in a large heavy based frying pan Take a large tablespoon and drop 3 or 4 spoonfuls of the lentil mixture into the pan and fry until crisp and golden on both sides.

Serve the lentil fritters with the onion, tomato and yogurt raita.

Here is the recipe of the Raita

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