Crispy Lentil Fritters With Coriander Chutney Recipe

About this recipe

Crispy Lentil Fritters with Coriander Chutney is an irresistible Indian snack that's both hearty and flavorful. Made with protein-rich moong dal, these golden fritters are spiced with green chilies, ginger, and cumin for a delightful crunch in every bite. The tangy coriander chutney, prepared with fresh herbs, lemon juice, and sweet tamarind, perfectly complements the fritters, creating a balance of savory and tangy flavors. This dish is quick to prepare, making it a perfect go-to for a satisfying evening snack or a light appetizer. Packed with 28g of protein and a medley of spices, it's a nutritious and delicious way to elevate your snack time!

Ingredients

• 1 kg Yellow Moong Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• loose Ginger
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Baking Powder
• 500 ml Oil (For Frying)
• 250 ml Keya Lemon Juice
• 1 Kg Frozen Pink Guava Pulp
• - KATDARE BLACK PEPPER POWDER 12GM

Instructions

1. 1. Rinse and soak the split yellow moong dal in water for 3 hours, then drain completely.
2. 2. Blend the soaked dal with green chilies, ginger, and a small amount of water until you get a coarse paste.
3. 3. In a mixing bowl, combine the dal paste with rice flour, cumin seeds, turmeric powder, salt, and baking powder.
4. 4. Mix the batter well until smooth and slightly airy, then refrigerate for 15 minutes to rest.
5. 5. Heat the vegetable oil in a deep pan over medium heat until hot but not smoking.
6. 6. Using wet hands, shape small portions of the batter into balls or flat fritters.
7. 7. Gently slide the fritters into the hot oil, frying in batches to avoid overcrowding.
8. 8. Fry each batch for 3-4 minutes, turning occasionally, until golden brown and crispy.
9. 9. Remove the fritters with a slotted spoon and drain on a paper towel to remove excess oil.
10. 10. To prepare the coriander chutney, blend fresh coriander leaves, lemon juice, sweet tamarind pulp, black pepper powder, and a pinch of salt with water until smooth.
11. 11. Taste the chutney and adjust seasoning as needed for a balance of tangy and spicy flavors.
12. 12. Serve the crispy lentil fritters warm with the freshly made coriander chutney on the side.