About this recipe:These are great to serve at an Indian party as starters or snacks! See the footnote for a spicy chutney to accompany.
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
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Method Prep:5min › Cook:30min › Ready in:35min
Wash and drain lentils, then add chillies and blend to a smooth paste.
Transfer mixture to a large bowl and whisk well until light and fluffy.
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.
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