Amaranth & Lentil Patties
Crispy golden patties packed with nutty amaranth and protein-rich lentils, lightly spiced with ginger and green chilies. These pan-fried beauties have a crunchy exterior and a soft, satisfying center — perfect as a snack or tucked into a wrap with chutney.
For 4 servings
- pressure cook · ~15 min
Pressure cook the amaranth and lentils.
1.Combine washed amaranth, soaked masoor dal, and 1 cup water in a pressure cooker.2.Close the lid and cook on medium heat for 3 whistles.3.Let the pressure release naturally. Open and check — mixture should be soft and all water absorbed.TIPIf any water remains, simmer uncovered for 2 minutes until dry. Excess moisture makes patties fall apart. - mix · ~5 min
Mix the patty dough.
1.Transfer the cooked amaranth-lentil mixture to a large mixing bowl. Let cool slightly.2.Add mashed potato, chopped onion, green chili, grated ginger, and coriander leaves.3.Add cumin seeds, red chili powder, garam masala, dry mango powder, and salt.4.Mix everything well with your hands until evenly combined.5.Add breadcrumbs and mix again. The mixture should hold together when shaped.TIPMash the potatoes while still warm — they blend more smoothly. Taste the mixture and adjust salt and chili before shaping. - prep · ~5 min
Shape the patties.
1.Divide the mixture into 8 equal portions.2.Roll each portion into a ball, then flatten gently between your palms into a ½-inch thick patty.3.Place shaped patties on a plate. If the mixture feels sticky, dust your palms lightly with breadcrumbs. - fry · ~10 min
Shallow fry the patties until golden and crisp.
1.Heat 1.5 tbsp oil in a non-stick skillet over medium heat.2.Place 4 patties in the pan, leaving space between them.3.Cook until the underside is deep golden brown and crisp, about 3 to 4 minutes.4.Flip gently with a spatula and cook the other side until golden, 3 to 4 minutes more.5.Transfer to a paper towel-lined plate. Add remaining oil and repeat with the second batch.TIPDon't crowd the pan — it drops the temperature and the patties won't crisp. Medium heat is key: too hot burns the outside before the inside warms through. - serve
Serve hot with mint chutney or ketchup.
Arrange the crispy patties on a plate. Serve immediately with green mint chutney, tamarind chutney, or simple tomato ketchup on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the cooked amaranth-lentil mixture well to avoid a soggy dough that falls apart during frying.
- 2Use a non-stick skillet and keep the oil at a steady medium heat for even browning without burning.
- 3Chill the shaped patties in the fridge for 15 minutes to firm them up before frying.
- 4If the mixture feels too sticky, add breadcrumbs a tablespoon at a time until it holds together.
- 5Cook in batches — overcrowding the pan lowers the oil temperature and prevents crisping.
- 6Leftover patties can be refrigerated for up to 2 days and reheated in a dry pan or air fryer.
Adapt it for your goals.
Gluten-free
Substitute the breadcrumbs with gluten-free oats or crushed rice flakes to keep these patties celiac-friendly.
baked versionBaked version
Brush the patties lightly with oil and bake at 200°C (400°F) for 12 minutes per side for a lower-fat alternative.
veganVegan
This recipe is already vegan as written — just ensure your breadcrumbs are free of dairy or eggs.
high proteinHigh-protein
Replace half the potato with crumbled paneer or tofu for an extra protein boost without losing texture.
Why this is on our healthy list.
Rich in Plant Protein
Masoor dal (red lentils) and amaranth together provide a complete amino acid profile, making these patties a satisfying protein source for vegetarians.
High in Dietary Fiber
Both amaranth and lentils are excellent sources of fiber, promoting digestive health and keeping you full longer.
Naturally Gluten-Free
Amaranth and lentils are naturally gluten-free grains, ideal for those with gluten sensitivities when paired with gluten-free breadcrumbs.
Good Source of Iron
Lentils and amaranth are rich in non-heme iron, which helps maintain healthy blood oxygen levels.
Frequently asked questions
Yes, simmer them in a covered pot with 1½ cups water for 25–30 minutes until soft and water is absorbed.
