Indian Lentil Balls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 6 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g lentils, red
- 1 onion (s)
- 1 clove garlic
- 1 chilli pepper (s)
- 1 stalk lemongrass
- 1 teaspoon fennel seeds
- 1 tablespoon flour
- 1 teaspoon Baking powder
- salt
Print Recipe
Pin Recipe Instructions
- Soak the lentils overnight or at least 6 hours. The next day, pour into a sieve and drain.
- Chop the onion, garlic and chilli pepper into small pieces. Cut away the upper and lower ends of the lemongrass and chop the rest too. Puree everything we just chopped up with the lentils. Add flour, baking powder, fennel seeds and a little salt and mix everything well.
- Shape the dough into balls, about the size of a table tennis ball. Fry the balls in oil until golden brown or brush with a little oil and bake in the oven at 200 ° for about 20 minutes, turning occasionally.
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