Fried lentil dumplings

    35 min

    These are great to serve at an Indian party as starters or snacks! See the footnote for a spicy chutney to accompany.

    6 people made this

    Serves: 8 

    • 500g lentils, soaked for 4 hours or overnight
    • 4-5 green chillies
    • 15 black peppercorns, coarsely ground
    • pinch of asafoetida
    • Salt, to taste
    • Vegetable oil for deep frying

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Wash and drain lentils, then add chillies and blend to a smooth paste.
    2. Transfer mixture to a large bowl and whisk well until light and fluffy.
    3. Heat oil in a wok. Gently drop spoonfuls of the mixture into the wok and deep-fry until golden brown and crisp (about 3 minutes). Remove from wok with slotted spoon and drain on kitchen towels. Serve hot with Hot garlic, coriander and peanut chutney (see recipe in footnote).

    Hot garlic, coriander and peanut chutney

    Blend 50g garlic cloves, 100g unroasted peanuts, 1 tablespoon cumin seeds, 5 green chillies, 1½ tablespoons sugar, juice of ½ lemon, and salt (to taste) to a smooth paste. Add 125g freshly chopped coriander and blend again to a smooth paste. Store chutney in an airtight jar in the refrigerator up to 10-12 days.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Altered ingredient amounts. I have read the recipe. The recipe is good but the kind of lentil used for pakoras has not been mentioned. We use two type of lentils either black bean of green bean lentils  -  30 Oct 2009