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Nutrition Facts
Serving Size 1 (51g) Recipe makes 10 servings
Calories 102
Calories from Fat 50		(49%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 170mg		7%
Potassium 149mg		4%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 3.8g	15%
	Sugars 1.0g
Protein 3.3g		6%
detailed view... how is this calculated?

Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai

Recipe #395859 | 40 min | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: the80srule
Oct 21, 2009

I finally got the blades to go back on that $*%#@! food processor correctly so I've been making lots of fritters. (Preferably all at once and freezing so A) I don't have to scramble looking for something to eat between classes, and B) I hate washing that cantankerous odious thing and the less I have to wash it out, the better.) I found a website (if my brain was working right now I could remember what site it was) that had lots of cool Indian and vegan recipes. I browsed through many then I got this idea for some spicy fritters that didn't involve me getting up to go back out to the store; I'll probably be posting fritter/crunch patty recipes all week. These are not quite bhajia, not quite masala vedai, but they're tasty. And vegan! Yields about 10 crunch patties.

SERVES 10 , 10 fritters (change servings and units)

Ingredients

1/2 cup dry chickpeas
1/2 cup dry lentils
1 medium onion, diced very finely
1 (4 ounce) can diced green chilies
1 teaspoon garam masala
1/4 cup olive oil, for frying

Directions

1
Clean the chickpeas and lentils in cold water, and soak them in a sufficient water level for at least 1 hour. (IMPORTANT- I know you were thinking about pre-boiling or just using canned to be lazy. But I did the same thing and had to toss it the first time; there has to be coarseness to this batter or it won't work. It'll be like frying funnel cake batter, too creamy and nothing to chew on.).
2
Drain well and blend in a food processor.
3
The mixture should have a thick and pasty consistency-- but if it can't blend, just add a few drops of water but not too much.
4
Pour the lentil/chickpea puree into another mixing bowl, and add the other ingredients, blending well.
5
Form the mixture into balls (about ping pong ball sized) with your hands (I hope you washed them) and flatten.
6
Let the balls set for a few minutes.
7
Fry the balls in the olive oil, then blot on paper towels.
8
Serve with a nice chutney, tamarind date sauce, a nice yogurt sauce, or double/triple the recipe to have enough for all 3!