Crispy Bengal Gram Fritters With Tangy Tomato Chutney Recipe

About this recipe

Delightfully crisp fritters made from Bengal gram flour, paired with a tangy tomato chutney for a flavorful and satisfying dinner experience.

Ingredients

• 200 g Roasted Chana Dal
• - Rice Flour
• - Baby Tomatoes
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder
• loose Ginger
• 1pc Watermelon

Instructions

1. 1. Soak the Bengal gram in water for 4 hours, then drain and blend into a coarse paste.
2. 2. Mix the paste with rice flour, turmeric, coriander powder, red chili powder, and salt into a thick batter.
3. 3. Heat oil in a pan for deep frying over medium heat until hot.
4. 4. Shape the batter into small round fritters and deep fry until golden brown and crispy.
5. 5. For the chutney, chop tomatoes, garlic, ginger, and green chilies finely.
6. 6. Heat 1 tsp of oil in a skillet and add cumin seeds until they splutter.
7. 7. Add chopped ingredients and cook until the tomatoes soften and release their juices.
8. 8. Stir in salt and simmer for 5 minutes to blend flavors, then garnish with fresh coriander leaves.
9. 9. Serve the crispy fritters warm with the tangy tomato chutney on the side.