📝 About This Recipe
Inspired by the vibrant street foods of South Asia and the Middle East, these crispy red lentil fritters—known as 'Vada' or 'Piaju'—are the ultimate plant-based indulgence. Each bite offers a shattering crunch on the outside that yields to a tender, aromatic center packed with fresh ginger, green chilies, and earthy spices. They are a masterclass in texture and flavor, providing a protein-rich snack that is naturally gluten-free and utterly addictive.
🥗 Ingredients
The Lentil Base
- 1 1/2 cups Split Red Lentils (Masoor Dal) (rinsed and soaked for at least 2 hours)
- 1 medium Red Onion (very finely diced)
- 1 inch piece Fresh Ginger (peeled and grated into a paste)
- 3 cloves Garlic (minced)
- 2 pieces Green Chilies (Thai bird's eye or serrano, finely chopped)
Herbs & Spices
- 1/2 cup Fresh Cilantro (finely chopped leaves and tender stems)
- 1 teaspoon Ground Cumin (toasted for better flavor)
- 1/2 teaspoon Turmeric Powder (for vibrant color)
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 1 1/4 teaspoons Kosher Salt (adjust to taste)
- 2 tablespoons Rice Flour (optional, for extra crispness)
For Frying & Dipping
- 2 cups Vegetable Oil (for shallow or deep frying)
- 1 cup Greek Yogurt (full fat preferred)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Mint (finely minced)
👨🍳 Instructions
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1
Drain the soaked lentils thoroughly using a fine-mesh sieve. It is crucial to remove as much water as possible to ensure the fritters hold their shape.
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2
Place 3/4 of the lentils into a food processor. Pulse several times until a coarse, thick paste forms. Keep the remaining 1/4 of the lentils whole to provide a beautiful pebbled texture.
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3
In a large mixing bowl, combine the pulsed lentil paste, the whole lentils, diced onions, ginger, garlic, and green chilies.
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4
Fold in the cilantro, cumin, turmeric, smoked paprika, salt, and rice flour. Mix vigorously with a spoon or your hands for 2 minutes; this aerates the batter slightly for a lighter fritter.
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5
Let the mixture rest for 10 minutes. This allows the flavors to meld and the rice flour to hydrate, which acts as a binder.
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6
While the batter rests, prepare the dipping sauce by whisking together the Greek yogurt, lemon juice, minced mint, and a pinch of salt. Set aside in the refrigerator.
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7
Heat the vegetable oil in a heavy-bottomed skillet or kadai over medium-high heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle and rise to the surface immediately.
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8
Wet your palms slightly to prevent sticking. Scoop about 2 tablespoons of the mixture and flatten it into a small disc or patty, roughly 2 inches in diameter.
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9
Carefully slide the patties into the hot oil. Do not overcrowd the pan; fry in batches of 4-5 to maintain the oil temperature.
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10
Fry for 3-4 minutes on the first side until deep golden brown and crispy. Use a slotted spoon to flip them gently.
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11
Fry the second side for another 2-3 minutes. The fritters should be dark gold and sound hollow when tapped.
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12
Remove the fritters and drain them on a wire rack set over a paper towel. This prevents the bottom from getting soggy.
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13
Serve immediately while piping hot, accompanied by the chilled herb yogurt sauce.
💡 Chef's Tips
Do not skip the soaking step; lentils must be softened to cook through properly during the quick frying process. If the mixture feels too wet to form patties, add another tablespoon of rice flour or chickpea flour (besan). Maintain the oil temperature between 350°F and 365°F (175°C-185°C); oil that is too cool will make the fritters greasy. For an even crunchier exterior, you can double-fry them: fry once until pale gold, let cool, then flash-fry for 1 minute at a higher heat right before serving.
🍽️ Serving Suggestions
Pair with a hot cup of Masala Chai for a classic afternoon tea experience. Serve alongside a fresh cucumber and tomato salad with a sumac dressing. Stuff them into warm pita bread with pickled red onions and tahini for a 'lentil falafel' style wrap. A chilled Lager or a dry Riesling cuts through the richness of the fried lentils beautifully.