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Lentil fritters (bhadali bhajia)
Crisp black-eyed bean and moong lentil fritters with greens
Golden fritters of coarsely ground black-eyed bean and green gram lentils with fenugreek, spinach, coriander, spring onion and chilli. They're crunchy outside and fluffy inside, and they go into Zanzibar mix and Coastal Mombasa mix too. Serve hot with coconut chutney.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 7
Ingredients
Method
0/6 doneStep 1: Soak 7 oz split black-eyed bean lentils (chora dal) and 7 oz green gram lentils (moong dal) separately overnight.
Step 2: Wash the lentils, rubbing them to remove the skins, then drain well.
Step 3: Grind coarsely, adding only a little water, to make a thick batter.
Step 4: Add ⅔ oz fresh fenugreek leaves, ⅓ oz fresh spinach, ⅓ oz fresh coriander, 1 oz spring onions, 2 tsp green chilli paste, 1 ½ tsp salt and 1 tbsp lemon juice and mix well.
Step 5: Heat oil for deep frying in a frying pan. Drop in spoonfuls of batter and fry small fritters until golden brown, in batches.
20 minStep 6: Serve hot with coconut chutney. Makes about 35.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 15 g
- Carbs
- 34 g
- Fat
- 12 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lentil fritters (bhadali bhajia) take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 7 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh spinach?
- Frozen spinach, thawed and squeezed: about a third of the weight.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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