Crispy Lentil Fritters
Crispy Lentil Fritters
Made With Our Classic Lentil Tarka Daal
SERVES 4-5
5 MINS PREP
10 MINS COOK
These moreish lentil fritters are an easy meal, quick to cook and really delicious. Serve with a salad for a delicious light meal full of protein.
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Tailored to Taste
These delicious, protein-packed lentil fritters are so easy to make and really moreish. We have added a few simple vegetables, but you can add many others. These make delicious light meals with a salad - or make small ones and serve with drinks when friends drop by. Also, they make delicious brunch fare with some other savoury breakfast favourites.
Ingredients
- 1 pack of The Spice Tailor Classic Lentil Tarka Daal (lentils included)
- 3 tbsp. finely chopped red onion
- 1 small tomato, chopped
- Handful of fresh coriander leaves, chopped
- 2 tbsp. finely diced green pepper
- 1 green chilli, chopped (optional)
- 75-85g gram flour
- ¼ tsp. salt
- 2 tbsp. plus 1 tsp. oil
Method
- Pour the lentils and tarka sauce from the two pouches into a large mixing bowl. Add all the vegetables and gram flour and stir together well along with ¼ tsp. salt - or to taste.
- Heat the 1 tsp. of oil in a non-stick frying pan and add the dry spices, including the chilli for optional extra heat. Cook for 10 seconds and pour into the lentil mix. The mix should look like it will hold its shape in the pan, but isn’t too dry. It should have a dropping consistency. If it is too thin, add the rest of the gram flour. If it is too thick, you can leave it for 10 minutes and the vegetables will release their own liquid.
- Heat 1 tbsp. of oil in the pan and, once hot, add heaped tablespoonsfuls of the mixture into the hot oil. The fritters can be as big or as little as you like. Mine are about 4 inches wide and look knobbly. Turn the heat down and cook over a moderate heat until crisp and golden on the bottom, flip over and cook the underside. It should take about 4 minutes per side (do not cook on a high heat as the gram flour inside needs time to cook). Place straight on kitchen paper.
- Repeat with the remaining oil and batter.
- Serve hot as they are, with some chilli sauce or herb chutney.
- We like them with a little cottage cheese or sour cream, a little chilli sauce and some charred veg for a delicious protein-packed meal.
Tailored to Taste
These delicious, protein-packed lentil fritters are so easy to make and really moreish. We have added a few simple vegetables, but you can add many others. These make delicious light meals with a salad - or make small ones and serve with drinks when friends drop by. Also, they make delicious brunch fare with some other savoury breakfast favourites.
Ingredients
- 1 pack of The Spice Tailor Classic Lentil Tarka Daal (lentils included)
- 3 tbsp. finely chopped red onion
- 1 small tomato, chopped
- Handful of fresh coriander leaves, chopped
- 2 tbsp. finely diced green pepper
- 1 green chilli, chopped (optional)
- 75-85g gram flour
- ¼ tsp. salt
- 2 tbsp. plus 1 tsp. oil
Method
- Pour the lentils and tarka sauce from the two pouches into a large mixing bowl. Add all the vegetables and gram flour and stir together well along with ¼ tsp. salt - or to taste.
- Heat the 1 tsp. of oil in a non-stick frying pan and add the dry spices, including the chilli for optional extra heat. Cook for 10 seconds and pour into the lentil mix. The mix should look like it will hold its shape in the pan, but isn’t too dry. It should have a dropping consistency. If it is too thin, add the rest of the gram flour. If it is too thick, you can leave it for 10 minutes and the vegetables will release their own liquid.
- Heat 1 tbsp. of oil in the pan and, once hot, add heaped tablespoonsfuls of the mixture into the hot oil. The fritters can be as big or as little as you like. Mine are about 4 inches wide and look knobbly. Turn the heat down and cook over a moderate heat until crisp and golden on the bottom, flip over and cook the underside. It should take about 4 minutes per side (do not cook on a high heat as the gram flour inside needs time to cook). Place straight on kitchen paper.
- Repeat with the remaining oil and batter.
- Serve hot as they are, with some chilli sauce or herb chutney.
- We like them with a little cottage cheese or sour cream, a little chilli sauce and some charred veg for a delicious protein-packed meal.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
‘Tarka daal’ is a staple across most Indian homes and is the most popular lentil curry in North India. The word ‘tarka’ refers to the cooking of spices and flavours, which are added to the cooked lentils. Our Classic Lentil Tarka Daal has a buttery smoothness that is elevated with the addition of caramelised onions, rich tangy tomatoes, zingy ginger, garlic and carefully selected Indian spices.
This daal is perfect for a fuss-free, 5-minute meal with rice or naans, but is also really versatile and makes the base for a range of delicious healthy dishes for the more adventurous cook. Taking inspiration from our recipe pages, you can transform it into comforting soups, crispy lentil cakes kedgeree and much more. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.
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