Crispy Spinach And Lentil Fritters Recipe

Indian cuisine · 319 calories

About this recipe

Crispy Spinach and Lentil Fritters are a delightful Indian snack that combines the earthy goodness of spinach and the rich protein content of lentils. These golden-brown fritters are infused with aromatic spices like cumin and turmeric, creating a perfect balance of flavor and crunch. With every bite, you’ll enjoy the freshness of coriander and the subtle heat of green chilies. Ideal for tea-time cravings or as a starter, these fritters are not only delicious but also nutritious, offering a generous 28g of protein per serving. Preparing them is an enjoyable experience, as you mix vibrant ingredients and watch them transform into crispy bites of joy. Serve these fritters hot with mint chutney or tamarind sauce to elevate your taste buds further.

Ingredients

  • 1 Kg Spinach/Palak (Approx 1 Kg)
  • 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
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash and finely chop the spinach leaves and coriander leaves, ensuring they are free from excess water.
  2. 2. Rinse the split yellow lentils thoroughly and soak them in water for 20 minutes.
  3. 3. Drain the lentils and grind them into a coarse paste using a food processor, adding water gradually.
  4. 4. Combine the lentil paste, chopped spinach, coriander leaves, finely chopped green chilies, grated ginger, cumin seeds, turmeric powder, and salt in a large mixing bowl.
  5. 5. Add rice flour to the mixture and stir well to form a thick batter that holds shape when scooped.
  6. 6. Heat vegetable oil in a deep frying pan over medium heat until it reaches frying temperature.
  7. 7. Using a spoon, scoop small portions of the batter and carefully drop them into the hot oil.
  8. 8. Fry the fritters in batches, turning occasionally, until they are golden-brown and crispy on all sides.
  9. 9. Remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil.
  10. 10. Serve the crispy fritters hot with a side of mint chutney or tamarind sauce for dipping.