Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 1 cup of soaked red lentils thoroughly and combine them in a food processor with 1 small finely diced onion and 2 minced cloves of garlic; pulse until a coarse mixture forms.

2. 2

   Transfer the lentil mixture to a bowl and mix in 1/4 cup of seedless tamarind paste, 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper.

3. 3

   Add 1/4 cup of chopped fresh cilantro, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the mixture, ensuring all ingredients are well combined to form a firm batter.

4. 4

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C).

5. 5

   Carefully drop spoonfuls of the lentil batter, approximately 1.5 tablespoons each, into the hot oil, ensuring not to overcrowd the pot.

6. 6

   Fry the fritters for 3-4 minutes per side, or until they are golden brown and cooked through, turning them occasionally to ensure even browning.

7. 7

   Remove the cooked fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.