Spiced Lentil and Sweet Potato Fritters with Tamarind Glaze

Instructions

1. 1

   Rinse the red lentils thoroughly and boil them in 3 cups of water until very soft, about 15-20 minutes. Drain any excess water and set aside to cool.

   ~20 min
2. 2

   Peel and boil the sweet potato until fork-tender, about 15-20 minutes. Mash it thoroughly and set aside.

   ~20 min
3. 3

   Finely chop the onion, grate the ginger, mince the garlic, and chop the fresh cilantro.

   ~5 min
4. 4

   In a large bowl, combine the cooked lentils, mashed sweet potato, chopped onion, grated ginger, minced garlic, chopped cilantro, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.

   ~5 min
5. 5

   Add the chickpea flour to the lentil and sweet potato mixture and mix until a thick, cohesive batter forms. If it's too wet, add a little more chickpea flour; if too dry, add a tablespoon of water.

   ~2 min
6. 6

   Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.

   ~3 min
7. 7

   Shape the batter into small, flattened fritters (about 2 inches in diameter). Carefully place them in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crisp.

   ~8 min
8. 8

   Remove the fritters from the pan and place them on paper towels to drain excess oil. Repeat with the remaining batter, adding more oil if needed.

9. 9

   While the fritters are frying, prepare the tamarind glaze. In a small saucepan, combine tamarind paste, jaggery (or brown sugar), and water. Heat over medium heat, stirring until the jaggery dissolves and the glaze thickens slightly. This should take about 3-5 minutes.

   ~5 min
10. 10

    Drizzle the warm tamarind glaze over the hot fritters before serving.

    ~1 min