These lentil fritters are crispy on the outside and soft inside. A very popular snack on the inner streets of Mombasa, Kenya and in the homes during Ramadan. It is usually served with tamarind chutney and coconut chutney.
Makes 20 -1 inch round fritters
Equipment needed
Food processor
wok
frying ladle
Ingredients
1/2 cup split Black eyed beans (chora daal) you can get them at South Asian grocery stores
1/2 cup split green gram (moong daal)husked
For best results soak the above split lentils overnight.
Next day, drain the water from the lentils and add the following and grind to a coarse paste-
2 cloves garlic
2-3 green chillies
Then add
1/2 teaspoon salt
1/2 teaspoon chilli powder ( use less if you want less spicy)
1/2 teaspoon dried fenugreek leaves
2 tablespoons fresh chopped coriander
1 onion finely chopped
Mix well and you can fry it immediately or fry later.
When ready to fry, heat the oil o medium heat and mix the batter well ,scoop with your fingers some and using both hand flatten it into a patty shape. Slowly let it slide into the prepared oil. After a minute or two using a spoon turn the fritter over to cook on the second side. It should be deep golden on both sides. Remove and drain on a plate with paper towel. Serve with coconut and tamarind chutney.
Coconut Chutney
1 green mango grated
1 cup fresh or frozen grated cocnut
1 small bunch coriander leaves, chopped
1 green chill, chopped
1/2 cup water
Blend the above on a high speed till well incorporated. Add 1/2 teaspoon salt and serve
Tamarind Chutney
1/2 cup tamarind pulp/whole
1 cup warm water
Soak it for a while and then using your fingers squeeze to get the pulpy juice. Using a strainer drain and discard the seeds or leftovers.
To the tamarind pulp you squeezed add
1/2 teaspoon salt
1 small clove of garlic squished
1/2 teaspoon red chilli flakes
Mix well and serve.
