These are some yummy lentil fritters to lighten up your evenings. Relish them as a tea-time snack or as appetizers along with some green chutney or ketchup. Made from soaked kaali dal / urad dal (split black gram lentils with skin), they just turn out soft and delicious. Any leftover pakoras can be dipped into spiced yoghurt gravy and made into kadhi pakoras, which can be had either with any Indian bread or rice.
- 1/2 cup split kaali / urad dal with skin (black gram lentils), soaked for 2 hours
- salt to taste
- 2 dry red chilies
- 1 tsp. ginger, grated
- 1/2 tsp. kalonji (nigella seeds)
- oil to deep fry
Grind together the soaked dal (lentil) along with dry red chilies and ginger with very little water. Add salt and kalonji and mix well.
Heat oil and drop spoonfuls of the batter and deep dry till golden. Drain on a paper napkin and serve them hot with any chutney or sauce.