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Lentil Fritters These crispy bhajia‘s are like the Indian version of falafel, only more tasty in my opinion. In Dar-es-Salaam and Zanzibar, these are part of the famous street food often referred to as ‘Zanzibar-Mix’ which is a medley of potato chips (crisps), coconut chutney, and a sort of potato curry. I eat my bhajia‘s exactly like a falafel, stuffing 1-2 in a pita bread with some humus and salad. Yeah, I’m a confused one.

I’m tasting my mommy’s love in these today! Recipe: Dar na Bhajia Also known as: Lentil Fritters, Mung Daal Vada/Pakora, Daal Bhajias Categories: Accompaniments: / Servings: Makes approx. The hull to dispose • Drain all the water from the cleaned lentils. • To cook the potato, either boil it for just 5 minutes or place in the microwave, with some water, and microwave for 4-5 minutes till almost done.

Drain and keep aside. • In the food processor, add the garlic paste, ginger paste, onion, potato, green chillies, salt, turmeric, coriander powder, cumin powder, red chili powder. • Pulse till all the ingredients are combined. • Add the lentils, a little at a time.

You may add some water if you need to, the less water you add the better. • Grind till all the lentils are broken particles, don’t make it too fine, it should be thick. • Add the chopped cilantro and fenugreek leaves.