Prep 40 mins
Cook 50 mins
- 1 cup split red lentils, washed
- 1 green bell pepper, washed, seeded and chopped finely
- 1 red onion, chopped finely
- 2 garlic cloves, finely minced
- 1 teaspoon garam masala
- 1⁄2 teaspoon chili powder
- 1 teaspoon cumin powder
- 2 teaspoons lemon juice
- 2 tablespoons peanuts, toasted without salt and coarsely chopped
- 2 1⁄2 cups water
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 4 tablespoons peanut oil
- salt and pepper, to taste
- Place the first 10 ingredients in a large pan and bring to a boil.
- Reduce heat and simmer slowly, about 30 minutes until all the liquid has been absorbed (stir occasionally).
- Note that the above steps can also be done in a pressure cooker if you have one - it's much faster.
- Remove the mixture from heat and cool slightly.
- Now beat in the egg and season to taste with salt and pepper.
- Let the mixture cool completely (I find that the mixture holds its shape better if it has been refrigerated for a couple of hours).
- Combine the flour, turmeric and chili powder in a small plate.
- Once lentils are cool, shape the mixture into circles.
- Roll the croquettes in the above spiced flour mixture to coat well.
- Heat oil in a skillet and cook the croquettes in batches, turning once until crisp and brown on both sides.
- Serve immediately with chutney or a crisp salad.
- Note - it's important for the liquid to be fully absorbed in the lentil mixture so that it can bind well with the help of the egg.
these were quite good! i had to make a couple of minor adjustments, though. the lentils needed quite a bit more liquid- at least half a cup, maybe a cup (i didn't measure). they started to burn in the pot - the liquid was gone, but they were still significantly undercooked. also, they were too flour-y, but that was me, not the recipe (i dredged them too heavily). all in all, they came out really well. i served them with raita, and the more we ate the more we liked them (even our 2 year old!).
I thought these turned out well. I found that the flour mixture was not nearly enough to coat all the croquettes - I had to triple this amount. I also refrigerated mine overnight and found the mixture still a little hard to handle. Once in the frying pan though, they held together and crisped up nicely. They have a nice subtle indian flavor, and I would make these again. Thanks.
I did as another viewer suggested and baked them in the oven. Suggestion though, you don't need flour if you cook them in the oven. My mixture was a little too runny while making the patties, but they turned out alright. I didn't have garam marsala or turmeric, so I compensated with extra salt and pepper. I also thought the mixture could have used more peppers, perhaps some red bell peppers to contrast the green.