Easy Red Lentil Flour Pakoras
Red Lentil Flour Pakoras - by Leena Butt of Hijabs and Aprons
1/2 cup Hearthy red lentil flour
1/2 cup thinly sliced onions
1/4 tsp baking soda
1/2 tsp salt
1 tsp cayenne
2 tsp coriander seeds
1 tsp cumin seeds
~ 1/2 cup cold water
Mix together the dry ingredients.
Slowly stir in the water until you have a thick, workable batter. You might not need all of the water. It should be like thick cake batter, not runny.
Heat 2-3 inches of canola oil in a wok/pot over medium heat (not high!). To check if the oil is ready, stick the tip of a wooden spoon into the oil. If bubbles form right away, you can start frying the pakora fritters. (This isn’t the most accurate gauge, but I don’t have an oil thermometer)
Drop 2 tbsp worth of batter at a time, messy shapes are better!
When they’re a deep golden brown, flip and let finish cooking.
Serve with mint chutney (and tamarind/imli chutney).
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