Urad Lentil Pakoras
- 1/2 cup urad lentils ("split white washed urad" is the variety you will need)
- 4 tablespoons Water
- 3 Green Chillis, (can vary according to your personal preference), roughly chopped
- 2 inches ginger, peeled and roughly chopped
- handful Fresh coriander, finely chopped
- 1 Small onion, finely diced
- 3/4 teaspoon Salt
- 1/2 teaspoon Paprika powder
- 1 teaspoon Coriander seeds, coarsely ground
- pinch Asafoetida (optional)
- Oil for frying
- Soak urad lentils for 3-4 hours. Then wash well and rinse.
- Add ginger & chilli to a food processor and grind briefly until coarsely ground. Remove and place into a large mixing bowl.
- Now add the urad lentils to the food processor along with the water. Grind for a good 2-3 minutes until a thick, smooth paste forms. It should be similar to the consistency of humous. Empty into the mixing bowl containing the chills & ginger.
- To the bowl, add the fresh coriander, onions, salt, paprika, coriander seeds and asafoetida.
- Using one hand, mix the mixture for 2-3 minutes until all of the ingredients are well combined
- Heat oil in a pan on low/medium heat. Once hot, using your hand, drop medium sized balls of the mixture about 3? wide into the oil. If you prefer, you may use a tablespoon. Ensure you leave a little room between each pakora and that the pan is not too overcrowded.
- Once all of the pakoras rise to the top of the pan, turn them over using a metal slotted spoon. Allow to cook for a further 3-4 minutes. You should now begin to see the colour of the pakoras change so they are golden. Once you see this, turn each pakora over an continue to cook for another 3-4 minutes.
- Once the pakoras are golden all the way around, remove from oil and drain on a kitchen towel. Repeat with the remaining mixture.
- Serve hot with tamarind chutney, tomato ketchup or coconut chutney!
urad lentils, water, green chillis, ginger, handful fresh coriander, onion, salt, paprika powder, coriander seeds
Taken from food52.com/recipes/28730-urad-lentil-pakoras (may not work)