Lentil Fritters with Yogurt + Chutneys
dai wada
Why This Recipe Works
These fluffy white lentil fritters are a beloved celebration snack, topped with a cooling yogurt dressing and two vibrant chutneys. This version keeps the fritters crunchy, providing a delightful contrast to the creamy toppings.
Instructions
Blend the soaked lentils with aromatics and a little water until you have a thick, hummus-like batter.
Prepare the red pepper and date chutneys by blending their respective ingredients into fine, smooth pastes.
Deep-fry small spoonfuls of the batter in hot oil until they are almond-colored and fluffy inside.
Arrange the hot fritters on a platter, then spoon over the chilled yogurt dressing and dots of both chutneys, finishing with fresh pomegranate and cilantro.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate fritters up to 3 days. Yogurt and chutneys can be refrigerated for up to 5 days.
