Spiced Red Lentil Patties
Crispy golden patties made from soaked red lentils, fragrant with ginger, green chili, and warm Indian spices. Soft and tender on the inside with a satisfying crunch outside, these vegetarian patties make a wonderful snack or light meal served with mint chutney and sliced onions.
For 4 servings
- prep
Soak the red lentils.
Rinse masoor dal in several changes of water until water runs clear. Submerge in fresh water and soak for 2 hours at room temperature. Drain completely after soaking.
TIPA 2-hour soak gives the lentils just enough hydration to grind without turning mushy. - prep · ~2 min
Grind the lentils into a coarse paste.
Add drained lentils to a food processor. Pulse in short bursts until you get a coarse, slightly grainy paste. Do not add any water. Scrape down the sides as needed.
TIPAvoid over-processing into a smooth paste — the coarse texture gives the patties their signature bite. - mix · ~2 min
Mix the patty batter.
Transfer the ground lentil paste to a mixing bowl. Add chopped onion, green chili, grated ginger, minced garlic, cilantro, cumin seeds, red chili powder, turmeric, garam masala, and salt. Mix thoroughly with a spoon or your hands until evenly combined.
- prep · ~5 min
Shape the patties.
1.Lightly oil your palms to prevent sticking.2.Take about 2 tablespoons of the lentil mixture and roll into a ball.3.Flatten gently between your palms into a patty roughly 2.5 inches wide and 0.5 inch thick.4.Repeat with remaining mixture to make 8 patties.TIPIf the mixture feels too wet and sticky, refrigerate for 15 minutes to firm up. - fry · ~10 min
Shallow fry the patties until golden.
1.Heat 3 tablespoons oil in a skillet over medium heat until shimmering.2.Place 4 patties in the pan, leaving space between each.3.Cook for 3 to 4 minutes until the underside is deep golden and crisp.4.Flip carefully with a spatula and cook the other side for another 3 to 4 minutes.5.Drain on paper towels and repeat with remaining patties.TIPKeep the heat at medium — too high and the outside burns before the inside cooks through. - serve
Serve hot with accompaniments.
Arrange the patties on a serving plate. Serve immediately while crisp, with mint chutney, tamarind chutney, and sliced raw onion on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the lentils for exactly 2 hours — over-soaking makes the batter too wet to shape.
- 2Do not add any water while grinding; the residual moisture from soaking is sufficient.
- 3Refrigerate the batter for 15 minutes if it feels sticky — it firms up and is easier to shape.
- 4Oil your palms lightly before shaping to prevent the lentil mixture from sticking.
- 5Fry at a steady medium heat; high heat will burn the exterior before the center cooks.
- 6Drain the cooked patties on paper towels to keep them crisp, not greasy.
- 7Serve immediately after frying for the best contrast of crunchy exterior and soft interior.
Adapt it for your goals.
Baked
Brush the patties lightly with oil and bake at 200°C (400°F) for 12–15 minutes per side for a lower-fat version that still turns golden and crisp.
gluten freeGluten-free
This recipe is naturally gluten-free as it uses only lentils and spices — no flour or binders needed. Perfect for gluten-sensitive diets.
herbedHerbed
Add 2 tablespoons of finely chopped mint or fenugreek leaves (kasuri methi) to the batter for a fresh, herbaceous twist that complements the Indian spices.
Why this is on our healthy list.
High in Plant Protein
Red lentils are an excellent source of plant-based protein, making these patties a satisfying meat-free main or snack.
Rich in Dietary Fiber
Lentils provide a good amount of fiber, which supports digestion and helps maintain steady energy levels.
Low in Saturated Fat
Using a small amount of oil for shallow frying keeps the saturated fat content low compared to deep-fried alternatives.
Packed with Anti-Inflammatory Spices
Turmeric, ginger, and cumin offer natural anti-inflammatory properties, adding both flavor and wellness benefits.
Frequently asked questions
No, a 2-hour soak is essential to soften the lentils enough for grinding into a paste that holds together when shaped.
