Crispy Lentil Fingers

    1 hour 10 minutes

    Deep fried lentil fingers, served with yoghurt sauce


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 1 cup red lentils
    • 2 tsp ground coriander
    • 2 tsp peppercorns
    • 1 tsp fresh minced ginger
    • 2 tsp fresh coriander/ parsley chopped
    • 1 green chilli, chopped
    • pinch salt to taste
    • 1/2 tsp chilli powder
    • 1/2 tsp garam masala
    • oil for frying

    Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

    1. Soak lentils for 4-5 hours or in cook in warm water for 1/2 hour. Drain and blend along with coriander seeds and peppercorns to make a coarsely ground thick paste.
    2. Put the paste into a big bowl and add the remaining ingredients, mix thoroughly and keep aside for 30 minutes.
    3. Heat oil in a wok till it is smoking. Moisten hands and shape the mixture into 10cm flat patties. Fry patties for 2-3 minutes on both sides and remove from oil. Drain excess oil and allow to cool.
    4. Slice the patties into 3-4 strips. Reheat oil till smoking, 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)