I don't typically deep-fry foods as I generally prefer baked versions of savory appetizers to keep the mess and grease down. But there are exceptions. Like these Indian spiced chana dal fritters for example. As it turns out, these light, crispy and spicy fritters weren't very oily at all, and I enjoyed them for lunch smothered with a homemade chutney. Crispy on the outside but delightfully moist and airy in the inside, these easy-to-make fritters are a treat indeed. And very addictive. They are best served warm and fresh out of the pan, but they do keep well covered in the fridge for a day or so. Simply heat them up covered with foil in the oven in a low temperature preheated oven and enjoy them again.
I served these with a fresh coconut chutney with tamarind and cilantro.
|Savory Chana Dal Fritters with Tomatoes and Spices|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on May 4, 2015
A blend of chana dal, tomatoes and Indian spices turned into light, crispy golden-brown fritters — delicious served with a chutney for lunch or as an appetizer
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Sharing this with Jacqueline's monthly bookmarked recipe event, also with Srivalli of Cooking 4 All Seasons who is celebrating 8 years of blogging.
Other Indian savories to enjoy:
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Vegetarian Samosa Cakes with Tamarind Chutney
Samosa-Style Stuffed Baked Potatoes
Audio Accompaniment: chirping birds