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Recipe
Panchuker - Spiced Lentil Fritters
Savory Delights: Crispy Spiced Lentil Fritters from India
4.4 out of 5
Indulge in the flavors of India with Panchuker, a traditional dish that combines lentils, spices, and deep-frying to create crispy and aromatic fritters. This recipe is a delightful snack or appetizer that showcases the rich culinary heritage of Indian cuisine.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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1 cup (200g) split chickpeas (chana dal) 1 cup (200g) split chickpeas (chana dal)
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1 cup (200g) yellow lentils (moong dal) 1 cup (200g) yellow lentils (moong dal)
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1 small onion, finely chopped 1 small onion, finely chopped
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2 green chilies, finely chopped 2 green chilies, finely chopped
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2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
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1 teaspoon cumin seeds 1 teaspoon cumin seeds
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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Salt to taste Salt to taste
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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.Rinse the split chickpeas and yellow lentils thoroughly and soak them in water for 2 hours.
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2.Drain the soaked lentils and grind them into a coarse paste using a food processor or blender.
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3.Transfer the lentil paste to a mixing bowl and add chopped onion, green chilies, cilantro, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.
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4.Heat oil in a deep pan or kadai over medium heat.
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5.Take small portions of the lentil mixture and shape them into small round fritters.
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6.Carefully drop the fritters into the hot oil and fry until they turn golden brown and crispy.
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7.Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
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8.Serve the Panchuker hot with your favorite chutney or yogurt dip.
Treat your ingredients with care...
- Split chickpeas (chana dal) — Make sure to soak the split chickpeas for at least 2 hours to soften them before grinding.
- Yellow lentils (moong dal) — Soaking the yellow lentils helps in achieving a smoother texture for the fritters.
Tips & Tricks
- For extra crispiness, you can add a tablespoon of rice flour to the lentil mixture.
- Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.
- Serve the Panchuker immediately after frying to enjoy the best texture and flavor.
- Experiment with different dipping sauces such as mint chutney or tamarind chutney for a variety of flavors.
- Leftover Panchuker can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer for a few minutes to regain their crispiness.
Serving advice
Serve the Panchuker as a snack or appetizer during gatherings or as a tea-time treat. They are best enjoyed hot and crispy.
Presentation advice
Arrange the Panchuker on a platter, garnish with fresh cilantro leaves, and serve with a side of chutney or dip. The golden-brown color and the aroma of the spices will make them visually appealing.
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