Crispy Lentil Spinach Fritters Recipe

Indian cuisine · 118 calories

Crispy Lentil Spinach Fritters recipe

About this recipe

Enjoy a delightful snack with crispy fritters made from protein-rich lentils and nutritious spinach, infused with aromatic spices.

Ingredients

  • - Rajah Jeera Whole Cumin Seeds
  • - Holland & Barrett Jumbo Blanched Peanuts 200g
  • - Schwartz Coriander Leaf Jar
  • 10 G Natco Curry Leaves 10g
  • Single Capsicum/Green Pepper (Single)
  • 3 Pack Fresh Lemon Pack Of 3
  • 1 L Ktc Sunflower Oil
  • 200G Greenfields Himalayan Pink Salt - Coarse, 200G
  • - Fresh Tofu
  • 80 g Soya Sauce
  • NaN Kodo Millet
  • 500 g Desi Tomato
  • 1 kg Id Idli & Dosa Batter - 1 Kg
  • 500 g Moong Dal
  • 200 g Paneer
  • 1 piece Coconut
  • 500G Rajma
  • 250 g Spinach
  • - Tortilla Wraps
  • - Coriander Powder
  • 1kg Wonderland Walnuts: 1 Kg
  • 200 g Cream
  • 1 Kg Shinnuk / Clams (If Shellfish)
  • 1 Bunch Mint Leaves
  • 50 g Catch Fish Masala
  • 100 g Tamarind
  • - MASOOR DAL
  • - Rice Flour
  • 1 kg Rice
  • - Frozen Mixed Vegetables
  • 50 g Everest Chicken Masala
  • 80 g Soya Chunks
  • 400 g Chick Peas
  • 200 g Yellow Pumpkin
  • 500 g Urad Dal
  • 1 pack (500 g) Basic Besan
  • 100 g Quinoa
  • - Twinings Lemon And Ginger Tea, 25 Tea Bags, 72 Grams

Instructions

  1. 1. Rinse and soak the moong dal in water for 4 hours, then drain the water completely.
  2. 2. Blend the soaked moong dal into a coarse paste using a food processor, adding only a small amount of water if needed.
  3. 3. Chop the spinach leaves finely and mix them into the moong dal paste along with diced onion and green chilies.
  4. 4. Add rice flour, cumin seeds, turmeric powder, and salt into the mixture, stirring well to form a thick batter.
  5. 5. Heat vegetable oil in a deep pan over medium heat until hot but not smoking.
  6. 6. Scoop a small portion of the batter and gently drop it into the hot oil, flattening slightly to form fritters.
  7. 7. Fry the fritters in batches, turning occasionally, until golden brown and crispy on both sides.
  8. 8. Remove the fritters and let them drain on paper towels to remove excess oil.
  9. 9. Serve the fritters hot with a side of mint chutney or tamarind sauce for dipping.