Onion-Studded Lentil and Split Pea Fritters with a Chunky Tomato-Nigella Sauce

Mung aur Chana dal ke Pakoday

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

These fritters are not only addictive, they are also pretty to look at. A crispy crust encases a soft interior with slightly crunchy red onion and hot chiles; all of it is blanketed with sweet-hot tomatoes, making for one finger-licking appetizer. Don’t be put off by the fact that these are deep-fried, because they are not at all greasy—especially if your oil has not been recycled one too many times and its temperature is just right.