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Snack, entrée, main, we don’t judge! These crispy morsels hailing from Bangladesh are every bit as delicious as they sound. Comprised mostly of lentil and onion, they’re naturally gluten-free — making them a great choice to bring to any potluck.

You will need

Serves 6

  • 1 cup red lentils
  • 1 cup yellow (mung) lentils
  • 2 red onions thinly sliced
  • 4 green chillies, thinly sliced
  • 1/2 bunch coriander, chopped
  • Salt
  • 2 tablespoons chickpea flour
  • 2 teaspoons baking soda
  • 1 teaspoon nigella seeds

Dipping sauce

  • 2 tablespoons tamarind paste
  • 1/2 bunch coriander
  • 1/2 bunch mint
  • 2 green chillies, sliced
  • 4 inch ginger, peeled and thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon chaat masala
  • 1/2 teaspoon salt

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15 mins to prep

20 mins to cook

  1. Step 1

    Soak lentils for 2 hours.

  2. Step 2

    Coarsely grind lentils in a food processor with a dash of water.

  3. Step 3

    Add chickpea flour, baking soda and nigella seeds.

  4. Step 4

    In a separate bowl combine onions, ginger, chilli, coriander and salt, massage for a few minutes.

  5. Step 5

    Remove any excess water from the onion mixture.

  6. Step 6

    Combine onions mix with lentil mix.

  7. Step 7

    Make small patties and deep fry at 170°C until golden, about 5–7 minutes. Place on a cooling rack for a few minutes before serving.

  8. Step 8

    For the dipping sauce combine all ingredients in a blender or food processor.

Recipe: Kishwar Chowdhury

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