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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Crispy Lentil Fritters

Masoor Dal Pakora

(57 reviews)
"

These fritters are a crowd-pleaser, popularly served at family gatherings or enjoyed as a delightful afternoon snack. Remember, the key is in the crispiness, achieved with just the right temperature of oil!

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Crispy Lentil Fritters
Prep time:15 mins
Cook time:20 mins
Total time:35 mins

Protein

10g

Carbs

32g

Fat

10g

Calories

250 kcal

Servings:
4
VegetarianGluten FreeDairy Free

Ingredients

red lentils1 cup
(soaked for 2 hours)
yellow onion1 medium
(finely chopped)
green chili1
(finely chopped, adjust to taste)
fresh cilantro0.25 cup
(chopped)
curry leaves8 leaves
(chopped)
ginger1 inch
(grated)
saltto taste
oilfor deep frying
(use a neutral oil)

Spices

asafoetidaa pinch
cumin seeds1 tsp

Directions

Prepare the Fritter Mixture

  1. Drain soaked lentils and transfer them to a food processor.
  2. Pulse until you have a coarse paste, adding water sparingly if needed.
  3. In a mixing bowl, combine the lentil paste with chopped onion, green chili, cilantro, curry leaves, grated ginger, asafoetida, cumin seeds, and salt.
  4. Mix well to incorporate all ingredients evenly.

Shape and Fry the Fritters

  1. Heat oil in a deep pan over medium heat until a small drop of mixture sizzles on contact.
  2. Scoop a tablespoon of the mixture and gently shape it into a small round patty.
  3. Carefully slide the patty into the hot oil. Fry in batches without overcrowding the pan.
  4. Cook for about 3-4 minutes on each side until golden brown and crispy.
  5. Remove the fritters with a slotted spoon and drain on paper towels.
Chef's tip: Ensure the oil is hot enough before frying, as this prevents the fritters from absorbing excess oil.

Serve

  1. Serve hot with your choice of chutney, such as mint or coconut chutney, and enjoy alongside a warm cup of masala chai.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.