Pashtun-style Lentil Fritters

Ingredients

In Pashtun cuisine, the lentil fritters are adapted to include Pashtun-specific spices and flavors. The original Indian Medu vada is transformed by incorporating Pashtun spices such as cumin, coriander, and turmeric, which add a distinct taste to the fritters. Additionally, the Pashtun-style Lentil Fritters are traditionally served with a tangy yogurt sauce or chutney, which complements the flavors of the fritters and adds a refreshing element to the dish. We alse have the original recipe for Medu vada, so you can check it out.

• 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 cilantro, chopped 2 tablespoons fresh cilantro, 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
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Wash the lentils thoroughly and soak them in water for 2 hours.
2. 2.
   Drain the lentils and transfer them to a blender or food processor.
3. 3.
   Blend the lentils until you get a coarse paste. Do not add water while blending.
4. 4.
   Transfer the lentil paste to a mixing bowl.
5. 5.
   Add chopped onions, green chilies, cilantro, cumin seeds, coriander powder, turmeric powder, and salt to the lentil paste. Mix well to combine all the ingredients.
6. 6.
   Heat oil in a deep pan or kadai over medium heat.
7. 7.
   Take a small portion of the lentil mixture and shape it into a round patty. Make a small hole in the center of the patty.
8. 8.
   Gently slide the shaped lentil patty into the hot oil and fry until golden brown and crispy on both sides.
9. 9.
   Remove the fritters from the oil and drain them on a paper towel to remove excess oil.
10. 10.
    Serve the Pashtun-style Lentil Fritters hot with yogurt sauce or chutney.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are soaked for at least 2 hours to soften them before blending. This will help in achieving the desired texture for the fritters.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of rice flour to the lentil mixture before shaping the fritters.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• Serve the fritters immediately after frying to enjoy their crispy texture.

Serving advice

Serve the Pashtun-style Lentil Fritters as a snack or appetizer. They can be enjoyed on their own or with a side of tangy yogurt sauce or chutney.

Presentation advice

Arrange the lentil fritters on a platter, garnish with fresh cilantro leaves, and serve with a bowl of yogurt sauce or chutney on the side. This will enhance the visual appeal of the dish and make it more inviting.