Lentil fritters with Fish-mint leaves
Having talked about the goodness of the wonder-herb, Fish-mint or Hottuynia cordata,or Bishop's weed, I present this easy snack made with lentils mixed with this herb.
1cup mixed red lentils( masoor) and yellow(channa, yellow gram) lentils,
washed and soaked for 1/2 hour.
1/2 cup of Fish-mint leaves
1 medium onion, sliced
1-2 green chillies
1/2 inch ginger
salt to taste
oil for frying
Drain the soaked lentils, tip into a mixer-grinder or a food processor.
Add the fish-mint leaves. If the leaves are bigger, roughly tear them.
Add rest of the ingredients - chillies, onion slices, ginger and salt.
Grind into a coarse batter. Check seasoning.
Now heat oil in a deep frying pan. Check if oil is at the right temperature by dropping a small ball of the lentil batter into it. If the oil sizzles and the lentil paste ball floats to the top, the oil is ready!
Now scoop tablespoons of the batter and drop gently into the hot oil. Do not crowd the pan. Fry the fritters until golden brown in colour and are cooked through, on a medium high flame.
Drain excess oil and remove them onto a paper towel.
Serve hot with green chutney or ketchup with your favourite tea!
Hints & tips:
Ensure that the oil is not too hot or cold. If the oil is too hot, the fritters will turn brown too quickly without being cooked from inside. If the oil is cold, the fritters may stick to the pan, soak a lot of oil and take longer time. Regulate the heat as and when needed.
If you missed my post about this wonder-herb with all its wonderful properties, click here.