Panchuker - Spiced Lentil Fritters

Ingredients

• 1 cup (200g) split chickpeas (chana dal) 1 cup (200g) split chickpeas (chana dal)
• 1 cup (200g) yellow lentils (moong dal) 1 cup (200g) 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
• 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): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the split chickpeas and yellow lentils thoroughly and soak them in water for 2 hours.
2. 2.
   Drain the soaked lentils and grind them into a coarse paste using a food processor or blender.
3. 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.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Take small portions of the lentil mixture and shape them into small round fritters.
6. 6.
   Carefully drop the fritters into the hot oil and fry until they turn golden brown and crispy.
7. 7.
   Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
8. 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.