Ani's Kitchen Stories

This Crispy on outside and soft on inside Red Lentil Fritters with the aromatic Fenugreek Leaves is a burst of flavourful and delicious bites.

Lentil fritters are my childhood favourite. I love all kinds of lentil fritters. Lentils are an excellent source of Vitamin B, iron, magnesium, potassium, zinc and folic acid. They’re also a great source of protein, fibre and carbs. While Fenugreek leaves are also highest in nutritional values. Adding lentil & fenugreek leaves together in preparing Dal or as pakodas brings out more nutrients and plant based proteins in the diet.

I’m glad that my family loves lentils and the aroma and the taste of fenugreek, especially my son never says no to fenugreek leaves whenever I serve him with rice, dal or potato. Likewise enjoys fritters too. Lentil fritters can be prepared with most of the edible leafy greens like Spinach, Malabar spinach, Moringa leaves, Green Amaranthus, Tender Radish leaves & Carrot leaves etc. You can even add edible flowers in your fritters. Choice is yours.

For the lentil fritters, first you need to soak the lentils of your choice. Here I’ve used Red lentil (Masoor Dal) washed and soaked in water for least 1/2 hour. For the crispness and texture I’ve added white rice grains too and soaked together. When the lentil & rice becomes soft blend it in the food processor to a fine to course paste. Gradually add the spice and chopped green leaves and deep fry or shallow fry in low to medium flame until golden brown in both sides.

Ingredients: (approximately 20 fritters)

▪️1 cup Red lentil

▪️2tsp rice grains

▪️1 cup cleaned, washed and chopped fenugreek leaves

▪️1 small red onion

▪️1 green chilli chopped

▪️Few stalks of chopped coriander leaves

▪️3 to 4 cloves of garlic paste

▪️1/4 tsp ginger paste

▪️1/2 tsp cumin powder

▪️1/2 tsp coriander powder

▪️1/2tsp red chilli powder

▪️1/2 tsp chat masala powder

▪️1/2tsp crushed peppercorns

▪️Salt to taste

▪️Oil for frying ( preferably mustard oil for the aroma & taste)

Instructions:

▪️Wash and soak lentil & rice together for about 1/2 hour to 1 hour.

▪️Drain the lentil & rice and blend it to a fine paste (It’s ok if few lentils are not ground to a paste)

▪️In a colander, wash and roughly chop the fenugreek leaves.

▪️ Add the Fenugreek leaves, chopped onion into the lentil paste along with all the spices. Mix it together with a spatula until the mixture is well combined.

▪️Heat oil in a deep frying pan and gently drop the lentil mixture paste with the help of a spoon. Do not over crowd the fritters while frying it. Fry it in the low to medium flame with occasional stirring. When the fritters are golden brown in both sides, gently remove them from the heat. Continue the same with the rest of the lentil paste. Garnish with chopped chilli, onion rings or chopped coriander leaves and serve hot with your favourite chutney or sauce. It’s tasty even when it’s served alone. Enjoy!

Notes: The lentil paste can be made 2 to 3 days prior and stored in an airtight container in the refrigerator.