I am sure most of you can relate to the fact that our Mom has a magical way to figure out measurements while cooking. They like using their hand as measuring cups. They like to eyeball most of the time. Thankfully these fritters don’t really need a lot of elements and hence it was easy to recreate it successfully, right on the first time. The key to making these perfectly crispy is by not grinding the lentil to a paste consistency. You want the mixture to be chunky. There are no extra binding components added. The batter/mixture should be thick and it holds the shape perfectly fine. Onion and green chili are also mixed in the batter for flavor but you can always go creative with it and add your choice of herbs and spices.
The creamy smooth polenta, the chunky bite of lentil fritters with the spicy vibrant chimichurri sauce, it’s quite a mouthful at every bite.
