Crispy Lentil And Spinach Fritters Recipe

About this recipe

Crispy Lentil and Spinach Fritters are a delicious and protein-packed Indian snack that's perfect for any time of the day. Made with soaked moong dal, fresh spinach, and a blend of spices, these fritters are deep-fried to golden perfection for an irresistible crunch. The addition of rice flour gives them a light and crisp texture, while the cumin and turmeric enhance their warm flavors. Packed with 18g of protein per serving, these fritters are not just tasty but also great for muscle recovery and energy. Enjoy them with a side of mint chutney or ketchup for a wholesome and satisfying treat. Whether you're looking for a post-workout snack or a midday pick-me-up, these fritters are sure to delight your taste buds and fuel your day.

Ingredients

• 1 kg Yellow Moong Dal
• 1 Kg Spinach/Palak (Approx 1 Kg)
• Pcs Bh Kande 1kg
• 250g Green Chilli
• loose Ginger
• 100 g Coriander Leaves
• - Rice Flour
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil

Instructions

1. 1. Rinse and soak the moong dal in water for 2 hours, then drain it completely.
2. 2. Grind the soaked moong dal coarsely in a blender with ginger and half the green chili, using minimal water.
3. 3. Finely chop the spinach leaves, onion, remaining green chili, and coriander leaves.
4. 4. In a mixing bowl, combine the ground dal, chopped vegetables, rice flour, cumin seeds, turmeric powder, and salt.
5. 5. Mix the ingredients thoroughly to form a thick and cohesive batter.
6. 6. Heat vegetable oil in a deep frying pan over medium heat until hot but not smoking.
7. 7. Take small portions of the batter and shape them into fritters or small patties.
8. 8. Gently drop the fritters into the hot oil and fry in batches to avoid overcrowding.
9. 9. Fry the fritters for 3-4 minutes on each side until golden brown and crispy.
10. 10. Remove the fritters using a slotted spoon and drain them on a paper towel to remove excess oil.
11. 11. Repeat the frying process until all the batter is used.
12. 12. Serve the fritters warm with a side of mint chutney or tomato ketchup for dipping.