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Prep 2 hrs
Cook 5 mins
This is an Indian recipe. My Mother in law got it from an Indian friend. They can be kept in the fridge and warmed up in the microwave later and I think my mother in law would freeze them but I've never tried it.
- 2 cups red lentils
- 3 medium sized onions (chopped)
- 5 green chilies (chopped fine)
- fresh coriander (cilantro)
- 2 tablespoons curry powder
- 1 1⁄2 tablespoons dried coriander (cilantro)
- 1⁄2 tablespoon turmeric
- 1⁄2 tablespoon garam masala (if available)
- 1 teaspoon salt
- oil (for deep frying)
- 1 cup plain plain yogurt
- 2 teaspoons english mint sauce (the kind with more mint than vinegar!)
- Soak lentils for a few hours and wash.
- Blend into a paste (without cooking them).
- Add the rest of the ingredients, mix well and roll into golf ball size balls (the lentils should hold the onions together, if not add more lentils or try adding an egg) Deep fry until golden brown.
- Allow to cool a little before serving.
- Make the dip by mixing the mint with the yogurt.
- Experiment with different spices if you like, Garam Masala is a bit of an all spice without the sweetness.
- Also try using different dips.
Mmmm these are good, I used mango chutney to dip (sweet tooth) and also to deal with the heat from the chilli's. I found they dried out a bit if warmed in the micro wave, but despite being deep fried did not seem greasy at all.
These tasted good, but didn't have much holding power even with an egg. I looked up other recipes, and they seem to be based on a batter made with gram or chick pea flour, so that is what I used to make this recipe work for me. Maybe the instructions for the lentil preparation could do with some expansion.