Crispy Amaranth and Mixed Lentil Fritters (No Soda Needed!)
6 hours 30 minutes
775 reads
About Crispy Amaranth and Mixed Lentil Fritters (No Soda Needed!)
Craving a crispy, flavorful snack that's both healthy and satisfying? These amaranth and mixed lentil fritters are an absolute delight, offering a taste of authentic Hyderabadi cuisine.Packed with protein and fiber from lentils and vibrant amaranth leaves, these fritters are surprisingly light. The secret? Minimal oil and no added soda, resulting in a guilt-free indulgence.Enjoy these golden-brown beauties with your favorite chutney for a truly unforgettable treat. You won't believe how delicious healthy can be!
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Recipe Time & More
Prep6 hours
Cook30 minutes
Total6 hours 30 minutes
Ingredients
Lentils
- 0.75 cup Bengal Gram Dal chana dal
- 0.75 cup Gram black, split, urad dal
- 0.75 cup Gram green, moong dal, split
Vegetables and Herbs
Spices and Seasoning
- 1 tsp Salt or to taste
- 0.5 tsp Turmeric powder
- 1 tbsp Chili Powder red
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 0.125 tsp Asafoetida hing
Oil
- Oil as needed, for deep frying
Instructions
- Wash the mixed lentils (Bengal gram, split black gram, and split green gram) thoroughly. Soak them in enough drinking water for 6-7 hours. This softens the lentils for grinding.
- Grind the soaked lentils with minimal water, preferably the water used for soaking, into a smooth paste. Add the green chilies, ginger, turmeric powder, red chili powder, coriander powder, cumin seeds, asafoetida, and salt. Blend until completely smooth.
- In a large bowl, combine the lentil paste with the chopped onion, cilantro, and amaranth leaves. Mix well to ensure the greens are evenly distributed throughout the batter.
- Heat the oil in a deep pan over medium-high heat. Once hot, drop small to medium-sized portions of the batter into the oil. Maintain some space between the fritters to allow for even cooking.
- Fry the fritters until they turn golden brown and crispy, turning them occasionally for even browning. This ensures they are cooked through and have a delightful crunch.
- Remove the fritters from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney.
Recipe Notes
Good To Know
- Use water minimally when grinding, as the ingredients are already well-soaked.
- For extra crispiness, spread the shaped fritters on a clean kitchen towel for 5-10 minutes before frying to remove surface moisture.
- For a subtle tang, mix a tablespoon of finely chopped raw mango or a dash of amchur (dried mango powder) into the batter.
- Leftover fritters can be crumbled and used as a topping for raita or tossed into salads.
- For a gluten-free version, ensure your asafoetida (hing) is pure and not blended with wheat flour, as commercial versions often contain gluten fillers.
Expert Tips
- Experiment with different spices in the batter, such as cumin, coriander, or chili powder, to customize the flavor profile.
- For even cooking, ensure the oil is hot enough before adding the fritters and fry in small batches to avoid overcrowding the pan.
- Serve these fritters with a variety of chutneys or dips, such as mint-coriander chutney, tamarind chutney, or yogurt dip.
Storage Instructions
- Store leftover fritters in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet or oven before serving.
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Recipe Nutrition
Calories: 2kcalSodium: 228mg
Zeenath Amaanullah
Articles: 92
3 Comments
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This looks so good! Appreciate the share.
This looks so good! Can’t wait to cook it.
Such a perfect dish! Thank you.