Luscious Lentil Pakoras. Dairy. Egg. Gluten. Free.
Today I had no idea what recipe I was going to post! Sometimes I might have a day in the kitchen and end up producing three different wonderful recipes, whereas on other days I’m too tired to be Mrs Inventor! 😛 I usually have a rough idea what I will post the following day (as it is often that nights dinner) but if not, I look through my photos and see what jumps out! Today however I have too many things to choose from! We’ve been busy in the kitchen and my ‘recipes to post’ file is getting fuller!
Yesterday my day really didn’t go anywhere near to plan and instead of doing the 101 things which have been waiting for school to start back, I found myself looking after a friends child (whose school had an extra day off)! As I already had the morning planned, I had to rely on my friend Raima to help out. Trying to think what to post today, I remembered my last visit to Raima’s house. We (she)! made some amazing quick snacks and ever the opportunist I scribbled down what was going on, took some photos and ate up all the evidence! 😛 Apparently these pakora’s are something which you wont generally find on a restaurant or take-out menu as they are classed as home-food. Very popular and no doubt with loads of variations, I was amazed how they could be prepared so quickly and yet taste so yummy! 🙂
- 450g split red lentils
- 600ml cold water
- 1 large onion diced
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- 2 teaspoons turmeric
- Handful of fresh coriander chopped
- optional 1 fresh green chilli finely chopped
- Oil for frying. (I would generally use coconut oil but we used vegetable oil).
- Cover the lentils with the water and leave to soak for 10 minutes.
- Put the onion, salt, curry, coriander, turmeric and fresh coriander (& chilli if using) in a large bowl and mix well.
- Strain the lentils thoroughly and then blitz them up.
- Add the lentils to the onion spice mix and combine.
- Heat a pan of oil (sorry I know) and drop in small blobs of the mixture.
Cook several at a time and cook for 5-7 minutes depending on how much colour you want them to have. Remove from the pan and drain on kitchen paper.
Cook the remaining mixture as above.
Serving and storing
- These are generally served with a dipping sauce (chilli, sweet chilli, ketchup) although I ate mine plain.
- Try quickly shallow frying and then baking in the oven on a medium heat if deep frying is too much for you!
- Easily transportable if you need a party snack (just cover in tin foil)
- The mixture can be stored uncooked (covered) in the fridge for two days.
- The cooked fritters can be cooled and refrigerated for up to five days.