Daal Pakoda Fried Lentil Balls Recipes

DAAL PAKODA (FRIED LENTIL BALLS)

Daal Pakoda (Fried Lentil Balls) image

Make and share this Daal Pakoda (Fried Lentil Balls) recipe from Food.com.

Provided by Simple_cuisine

Categories Grains

Time 25m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 cup black lentils or 1 cup yellow lentils
1/2 cup chopped onion
2 chopped green chilies
1 teaspoon chat masala (optional)
1/4 cup chopped cilantro
1/2 cup chickpea flour
salt
oil (for frying)

Steps:

Soak lentils for 2 hours in enough water and then grind to a paste.
Mix in lentils,chopped cilantro ,onions,salt,green chillies,and chaat masala.
Chaat Masala is a salty and sour mixed spices. This is optional.
Dissolve chick pea flour in about 1/2 water making a thick paste.
Mix the chick pea flour in the bowl along with the other ingredients.
This batter should not be too think but thick enough to roll out small balls.
If its too thin you can add more chick pea flour.
Heat cooking oil in a pan and shallow fry or deep fry them until golden brown.
Serve hot with any ketchup or Indian chutny.

Nutrition Facts : Calories 308.8, Fat 1.8, SaturatedFat 0.2, Sodium 17.2, Carbohydrate 52.9, Fiber 22, Sugar 5.7, Protein 20.8

OVEN FRIED LENTIL BALLS

Oven Fried Lentil Balls image

These tasty "meatless meatballs" are great as an appetizer or main dish! From the Meatball Cookbook Bible....

Provided by loof751

Categories Lentil

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups lentils
1 quart water
1 teaspoon salt
1 egg
2 tablespoons tomato juice
1 tablespoon tomato paste
1 cup breadcrumbs
3/4 cup pine nuts
2 tablespoons olive oil
1 onion
2 garlic cloves
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
cooking spray

Steps:

Rinse and drain the lentils. Chop the onion and the garlic.
In a dry skillet, toast the pine nuts for 2-3 minutes or until browned.
Put the lentils in a large saucepan, cover with the water, and add the salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes. Drain.
Whisk the egg, tomato juice, and tomato paste in a mixing bowl. Add 1/2 cup breadcrumbs and the drained lentils and mix well.
Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and garlic and saute for 3 minutes, until onion is soft. Add the coriander and cumin and cook, stirring constantly, for 1 minute. Add the onion mixture to the lentil mixture and stir well.
Puree 1/2 cup of the toasted pine nuts and 1 cup of the lentil mixture in a food processor until smooth. Scrape the puree back into the remaining lentil mixture and add the remaining pine nuts and the black pepper. Mix well and season with salt if necessary. Refrigerate at least 30 minutes.
Preheat the oven to 450 degrees. Cover a baking sheet with foil and spray with cooking spray.
Put the remaining 1/2 cup bread crumbs in a shallow bowl. Form spoonfuls of the lentil mixture into 1 1/2 inch balls and roll in the breadcrumbs. Arrange the balls on the prepared cookie sheet. Spray the tops with cooking spray.
Bake at 450 degrees for 12-15 minutes, until cooked through. Serve immediately.

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