Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai

1. 1

   Clean the chickpeas and lentils in cold water, and soak them in a sufficient water level for at least 1 hour.

2. 2

   (IMPORTANT- I know you were thinking about pre-boiling or just using canned to be lazy.

3. 3

   But I did the same thing and had to toss it the first time; there has to be coarseness to this batter or it won't work.

4. 4

   It'll be like frying funnel cake batter, too creamy and nothing to chew on.

5. 5

   ).

6. 6

   Drain well and blend in a food processor.

7. 7

   The mixture should have a thick and pasty consistency-- but if it can't blend, just add a few drops of water but not too much.

8. 8

   Pour the lentil/chickpea puree into another mixing bowl, and add the other ingredients, blending well.

9. 9

   Form the mixture into balls (about ping pong ball sized) with your hands (I hope you washed them) and flatten.

10. 10

    Let the balls set for a few minutes.

11. 11

    Fry the balls in the olive oil, then blot on paper towels.

12. 12

    Serve with a nice chutney, tamarind date sauce, a nice yogurt sauce, or double/triple the recipe to have enough for all 3!

* Per serving · 4 servings · Values may vary.

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