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4 Serves
92 Mins
Soak the chana dal in a bowl with water for at least 45 minutes, then drain thoroughly.
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Vitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
3 mg / 1.7 mgFolate
105 µg / 400 µgCalcium
394 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
897 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Coarsely grind the soaked chana dal using a food processor, then mix in chopped onion, curry leaves, dried red chilies, salt, and pepper to form a thick, textured batter.
Shape the batter into small, flat patties and press a fresh prawn onto the center of each.
Heat the vegetable oil in a deep-frying pot over medium-high heat until shimmering.
Carefully drop the prawn-topped patties into the hot oil using a slotted spoon and fry until golden brown and crispy on both sides.
Remove the fritters from the oil and drain on paper towels before serving hot.
13
g64
g24
g
Indian
