Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai
Ready In: 40 mins
Serves: 10
Yields: 10 fritters
Ingredients
- 1⁄2 cup dry chickpeas
- 1⁄2 cup dry lentils
- 1 medium onion, diced very finely
- 1 (4 ounce) can diced green chilies
- 1 teaspoon garam masala
- 1⁄4 cup olive oil, for frying
Directions
- Clean the chickpeas and lentils in cold water, and soak them in a sufficient water level for at least 1 hour. (IMPORTANT- I know you were thinking about pre-boiling or just using canned to be lazy. But I did the same thing and had to toss it the first time; there has to be coarseness to this batter or it won't work. It'll be like frying funnel cake batter, too creamy and nothing to chew on.).
- Drain well and blend in a food processor.
- The mixture should have a thick and pasty consistency-- but if it can't blend, just add a few drops of water but not too much.
- Pour the lentil/chickpea puree into another mixing bowl, and add the other ingredients, blending well.
- Form the mixture into balls (about ping pong ball sized) with your hands (I hope you washed them) and flatten.
- Let the balls set for a few minutes.
- Fry the balls in the olive oil, then blot on paper towels.
- Serve with a nice chutney, tamarind date sauce, a nice yogurt sauce, or double/triple the recipe to have enough for all 3!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off