These lentil fingers are great for dipping in any sort of Indian sauce - from raita to chutney. Red lentils are ground to a chunky paste with coriander, peppercorns, ginger and chilli. They're then twice fried to make irresistibly crispy fingers.
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190g red lentils
2 teaspoons coriander seeds
2 teaspoons peppercorns
1 teaspoon minced root ginger
2 teaspoons chopped fresh coriander or parsley
1 green chilli, chopped
pinch salt to taste
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
oil for frying
Method Prep:1hr › Cook:10min › Ready in:1hr10min
Soak lentils for 4-5 hours or simmer in water for 1/2 hour. Drain and blend along with coriander seeds and peppercorns to make a coarsely ground thick paste.
Put the paste into a big bowl and add the remaining ingredients, except for the oil. Mix thoroughly and keep aside for 30 minutes.
Moisten hands and shape the mixture into 10cm flat patties. Heat oil in a wok till very hot. Fry patties for 2-3 minutes on both sides and remove from oil. Drain excess oil by placing patties on kitchen paper, and allow to cool.
Slice each of the patties into 3-4 strips. Reheat oil till hot, lower heat to medium and fry the strips until they are crisp and golden brown on both sides. Drain excess oil and serve hot, accompanied by mint chutney or yoghurt sauce.