Crispy Daal Fritters

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2-3

Ingredients

1 Package of Paro Masoor Daal

¼ cup of parsley roughly chopped

1 medium red onion thinly sliced

2 scallions thinly sliced on a bias

1 cup of zucchini, bell pepper, cabbage, or carrot chopped into toothpick sized slivers

¼ cup of neutral oil

Paro Tarka

Salt

Recipe by Aisha Joshi

Crispy Daal Fritters

For ultra crispy fritters that are as protein packed as they are delicious soak your Paro Masoor Daal for the batter P.S. no need to go digging through your cabinet for spices, we’ve done the work for you). Mix in shredded zucchini, bell pepper, cabbage, carrots, or a combination of veggies and enjoy on their own or with Paro Tarka.

20 minutes

2-3

METHOD

1
Soak Masoor Daal in 2 cups of water for 1 hour and strain. Daal should be soft and no longer brittle. Using a food processor or immersion blender pulse daal until it’s a thick but smooth consistency. Add pinch of salt to daal puree.
2
Fold in parsley, red onion, scallions, and chopped veggies.
3
Heat oil in a cast iron skillet over medium high heat. Scoop 3 tbsp of fritter batter into hot oil and flatten with a slotted spatula. Fry for 5 min per side or until dark golden brown on each side. Work in batches to avoid crowding the pan and drain fritters on paper towels.
4
Garnish with flaky salt and Paro Tarka.

METHOD

1
Soak Masoor Daal in 2 cups of water for 1 hour and strain. Daal should be soft and no longer brittle. Using a food processor or immersion blender pulse daal until it’s a thick but smooth consistency. Add pinch of salt to daal puree.
2
Fold in parsley, red onion, scallions, and chopped veggies.
3
Heat oil in a cast iron skillet over medium high heat. Scoop 3 tbsp of fritter batter into hot oil and flatten with a slotted spatula. Fry for 5 min per side or until dark golden brown on each side. Work in batches to avoid crowding the pan and drain fritters on paper towels.
4
Garnish with flaky salt and Paro Tarka.