Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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I finally got the blades to go back on that $*%#. food processor correctly so I've been making lots of fritters. (Preferably all at once and freezing so A) I don't have to scramble looking for something to eat between classes, and B) I hate washing that cantankerous odious thing and the less I have to wash it out, the better. I browsed through many then I got this idea for some spicy fritters that didn't involve me getting up to go back out to the store; I'll probably be posting fritter/crunch patty recipes all week. These are not quite bhajia, not quite masala vedai, but they're tasty. And vegan. Yields about 10 crunch patties. Ingredients:
1/2 cup dry chickpeas |
1/2 cup dry lentils |
1 medium onion, diced very finely |
1 (4 ounce) can diced green chilies |
1 teaspoon garam masala |
1/4 cup olive oil, for frying |
Directions:
1. Clean the chickpeas and lentils in cold water, and soak them in a sufficient water level for at least 1 hour. (IMPORTANT- I know you were thinking about pre-boiling or just using canned to be lazy. But I did the same thing and had to toss it the first time; there has to be coarseness to this batter or it won't work. It'll be like frying funnel cake batter, too creamy and nothing to chew on.).
2. Drain well and blend in a food processor.
3. The mixture should have a thick and pasty consistency- but if it can't blend, just add a few drops of water but not too much.
4. Pour the lentil/chickpea puree into another mixing bowl, and add the other ingredients, blending well.
5. Form the mixture into balls (about ping pong ball sized) with your hands (I hope you washed them) and flatten.
6. Let the balls set for a few minutes.
7. Fry the balls in the olive oil, then blot on paper towels.
8. Serve with a nice chutney, tamarind date sauce, a nice yogurt sauce, or double/triple the recipe to have enough for all 3!
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