Crispy Red Lentil Fritters
Golden, spiced red lentil fritters with a cooling mint yoghurt dip – a crispy, flavour-packed Indian-inspired snack.
20Prep min
20Cook min
40Total min
Serves 4Serves
IndianCuisine
EasyDifficulty
These crispy red lentil fritters are the kind of snack that disappears from the plate before it even reaches the table. Made from split red lentils, fragrant with ginger, chilli and cumin, they fry up golden and crunchy on the outside while staying tender and satisfying within. The cooling mint yoghurt dip is the perfect contrast – creamy, herby and just tangy enough.
Red lentils are a brilliant base for fritters because they break down easily after a short soak, no cooking required. You simply drain them, blitz them into a coarse batter with aromatics, and fry spoonfuls until crisp. It’s a forgiving, flexible recipe: adjust the chilli to your taste, add a handful of chopped coriander if you have it, and serve with whatever chutney or dip you love.
I like to make these as a starter or party nibble, but they’re also excellent stuffed into wraps with extra salad, or served alongside a bowl of dal for a bigger meal. The mint yoghurt comes together in minutes and can be made ahead – just keep it chilled until needed. Once you’ve made a batch, you’ll find yourself craving them on repeat.
Red lentils are a brilliant base for fritters because they break down easily after a short soak, no cooking required. You simply drain them, blitz them into a coarse batter with aromatics, and fry spoonfuls until crisp. It’s a forgiving, flexible recipe: adjust the chilli to your taste, add a handful of chopped coriander if you have it, and serve with whatever chutney or dip you love.
I like to make these as a starter or party nibble, but they’re also excellent stuffed into wraps with extra salad, or served alongside a bowl of dal for a bigger meal. The mint yoghurt comes together in minutes and can be made ahead – just keep it chilled until needed. Once you’ve made a batch, you’ll find yourself craving them on repeat.
Ingredients
- 200 g split red lentils (masoor dal), rinsed
- 1 small onion, roughly chopped
- 2 garlic cloves, peeled
- 15 g fresh ginger, peeled and roughly chopped
- 1 green chilli, deseeded if you prefer less heat
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 3/4 teaspoon salt, plus extra for the dip
- 2 tablespoons chickpea flour (besan)
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh coriander leaves
- Vegetable oil, for shallow frying
- For the mint yoghurt dip:
- 200 g full-fat Greek yoghurt
- 15 g fresh mint leaves, finely chopped
- 1 small garlic clove, crushed
- 1/4 teaspoon salt
- 1–2 tablespoons milk or water, to loosen if needed
Instructions
- Put the rinsed red lentils in a bowl, cover with plenty of cold water and leave to soak for at least 2 hours, or up to 4 hours. They will swell and soften.
- Drain the lentils very well, shaking off excess water. Tip them into a food processor along with the onion, garlic, ginger, green chilli, cumin, coriander, turmeric, garam masala and salt. Blitz to a coarse paste – you want a texture like thick hummus, not completely smooth. Stop and scrape down the sides as needed.
- Transfer the mixture to a bowl. Stir in the chickpea flour, lemon juice and chopped fresh coriander. The batter should be thick enough to hold its shape on a spoon; if it’s too wet, add another tablespoon of chickpea flour.
- For the mint yoghurt dip, combine the Greek yoghurt, chopped mint, lemon juice, crushed garlic and salt in a small bowl. Stir well, then add a little milk or water to loosen to a drizzling consistency if you like. Taste and adjust salt or lemon. Chill until needed.
- Pour oil into a large frying pan to a depth of about 1 cm and heat over medium-high heat. To test, drop in a small piece of batter – it should sizzle immediately and rise to the surface.
- Carefully drop heaped tablespoons of the batter into the hot oil, spacing them apart. Flatten slightly with the back of the spoon. Fry for 2–3 minutes on each side, until deep golden brown and crisp. Don’t overcrowd the pan; cook in batches.
- Remove the fritters with a slotted spoon and drain on a plate lined with kitchen paper. Sprinkle with a little extra salt while hot, if you like.
- Serve the fritters warm with the mint yoghurt dip on the side.
Cook’s tips
- Soaking the lentils is essential – it softens them enough to blend into a batter without pre-cooking.
- Keep the batter coarse for the best texture; over-blending will make it gluey.
- Fry in batches and keep cooked fritters warm in a low oven (150°C/300°F) while you finish the rest.
- For extra crunch, add a tablespoon of sesame seeds to the batter.
Substitutions
- Chickpea flour can be replaced with plain flour or rice flour if needed.
- Fresh mint in the dip can be swapped for fresh coriander or dill.
- Greek yoghurt can be replaced with dairy-free yoghurt for a vegan version.
Storage & reheating
Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to regain crispness. The mint yoghurt dip keeps for up to 2 days in the fridge.
Frequently asked questions
Can I make these red lentil fritters vegan?
Yes – simply use a plant-based yoghurt for the mint dip. The fritter batter itself is already vegan.
Can I bake or air-fry the fritters instead of frying?
Yes. For baking, shape the batter into small patties, place on a lined baking tray, brush with oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway. For air-frying, cook at 190°C (375°F) for 12–15 minutes, shaking the basket halfway. They won’t be quite as crispy as fried, but still delicious.
Why are my fritters falling apart?
The batter may be too wet. Make sure the lentils are well drained after soaking, and add a little more chickpea flour if needed. Also, let the fritters set in the oil before flipping – don’t move them too soon.
Can I prepare the batter ahead of time?
Yes, you can make the batter up to 24 hours in advance and keep it covered in the fridge. Give it a stir before frying.
