Chavde - Spiced Lentil Fritters

Ingredients

• 1 cup (200g) split yellow lentils (moong dal) 1 cup (200g) split yellow lentils (moong dal)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 9g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   Wash the lentils thoroughly and soak them in water for 2 hours.
2. 2.
   Drain the lentils and grind them to a smooth paste using a blender or food processor.
3. 3.
   In a mixing bowl, combine the lentil paste, chopped onion, green chilies, coriander leaves, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a thick batter.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
6. 6.
   Remove the fritters from the oil using a slotted spoon and drain excess oil on a paper towel.
7. 7.
   Serve the Chavde hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are soaked well to achieve a smooth batter consistency. Grinding them to a fine paste is crucial for the texture of the fritters.

Tips & Tricks

• For extra crispiness, add a tablespoon of rice flour to the batter.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Chavde immediately after frying to enjoy their maximum crunchiness.
• Experiment with different dipping sauces or chutneys to find your favorite accompaniment.
• Leftover Chavde can be stored in an airtight container and reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the hot Chavde as a standalone snack or as a part of a larger Indian meal. They are perfect for tea-time gatherings, parties, or as an appetizer.

Presentation advice

Arrange the Chavde on a platter, garnish with fresh coriander leaves, and serve with a side of chutney or sauce. For an appealing presentation, you can also sprinkle some chaat masala or lemon juice on top.