Empty My Fridge
Lentil Patties Wraps Ramadan Special
Ingredients
- Yoghurt1 cup
- Mustard · paste2 tbsp
- Honey2 tbsp
- Lemon3 ½ tsp
- Mixed herb · dried1 tsp
- Kali mirch powder ½ tsp oras needed
- Saltto taste
- Hara dhania chopped handful
- Red lentil1 cup
- Aloo1
- Gajar1
- Pyaz1
- Hari mirch3
- Adrak lehsan paste1 tsp
- Water 1 & ½ Cup
- Breadcrumbas needed
- Coriander seed · powder1 tsp
- Lal mirch powder1 tsp
- Zeera powder1 tsp
- Turmeric · powder¼ tsp
- Garam masala · powder½ tsp
- Vegetable oilas needed
- Your choice of flatbread
- Onionas needed
- Iceberg lettuceas needed
- Tamatar julienneas needed
Instructions
- Whisk together the yogurt, mustard paste, honey, lemon juice, dried mixed herbs, black pepper, pink salt and chopped coriander to make the herbed yogurt sauce. Set aside.
- Soak the black lentils for 2 hours beforehand.
- In a flat-bottomed wok, add the lentils, potato, carrot, onion, green chillies, ginger garlic paste and water. Bring to a boil and mix well.
- Cover and cook on low heat for 10 to 12 minutes, until the lentils are tender or the water has evaporated.
- Uncover, mix well and mash the lentils and vegetables with a masher.
- Add the breadcrumbs, coriander powder, red chilli powder, pink salt, cumin powder, turmeric, garam masala, lemon juice and chopped coriander. Mix well.
- Shape 80 g portions of the mixture into eye-drop shaped patties (makes 12).
- Heat oil on a griddle, add the patties and fry on medium heat until golden.
- To assemble, place the patties, yogurt sauce, spiced onion, shredded iceberg and tomato julienne on a flatbread, roll it up and wrap in parchment paper.
Summarized from Food Fusion's video. Watch it for the details.
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