Guest Post by Author Shoohada Khanom who shares an easy to make family recipe for lentil fritters.
Ever since I can remember, Dhaler-Bora has always been a Ramadan nibble. Served alongside Kisuri and Chana Biran, it has always had its place on the iftar table.
- Red lentils ( 1 cup works)
- 1 onion
- a small handful of fresh coriander
- 2 green chillies
- a quarter teaspoon of mixed curry powder
- a quarter teaspoon of holdi (turmeric) powder
- salt to taste
- oil and a deep fryer
- Soak the red lentils for about 3 hours.
- Drain the lentils. Blitz it with a hand blender until it’s a fine paste.
- Add finely chopped onions.
- Add finely chopped green chilies.
- Add finely chopped fresh coriander.
- Add a quarter teaspoon of mixed curry powder.
- Add a quarter teaspoon of holdi.
- Add salt to your liking.
- Give it all a good mix.
- Make a small round little ball and carefully drop it into the heated deep fryer. Keep doing this until your whole mixture is finished.
- Cook on slow-medium heat, until they turn browny red. And enjoy!
Bio: Born and raised in London, writer and children’s books author Shoohada Khanom has authored and traditionally published four children’s pictures books. Today a mother of six, Shoohada lives a busy life, splitting her days between home educating her children and her motherly responsibilities. She shares her home in Bolton with her family, and anytime she has a moment to herself, she reads and writes. Visit her website at ShoohadaKhanom.com to learn more about Khanom and her acclaimed works.
Picture credits : Afelia’s and Hamaree Rasoi.