Warm Indian Spiced Fritter Wrap
Prep Time: 20 Minutes
Total Time: 35 Minutes
Servings: 10
A crispy lentil fritter spiced with onion, chili, cilantro, curry leaves, curry powder, and fennel seeds is piled high in a pita with mint yogurt, lettuce, and tomato.
Ingredients
Directions
Nutrition
Ingredients
2 ½ cups (625 mL) split red lentils
2 cups (500 mL) red onion, minced
3 Tbsp (45 mL) fresno chili, minced
1 ½ cups (375 mL) fresh cilantro, minced
2 Tbsp (30 mL) curry leaves, minced
1 cup (250 mL) plain Greek yogurt
¼ cup (60 mL) fresh mint, chopped
2 cups (500 mL) lettuce leaves, shredded
Directions
- In a pot of boiling water, add lentils and cook for 3 minutes, drain well. Add to a food processor and blend to a semi-coarse mixture.
- Add onion, chili, cilantro, salt, chili flakes, curry leaves, curry powder, fennel, and lentils the same food processor and pulse until combined.
- Form the mixture into 30 evenly sized balls and then flatten into small disks. Place onto a parchment lined sheet tray.
- Fry vada in a 375°F (190°C) deep fryer filled with neutral oil until golden brown, roughly 4-5 minutes. Remove and place on a paper towel or wire rack. Reserve and keep warm.
- In a small bowl, combine yogurt, mint, garlic, cumin, chili powder, and salt. Mix well.
- Warm pita bread. Spread yogurt-mint sauce on each pita. Add lettuce, cucumber, tomato, and three vada. Fold pita bread in half and serve immediately.
Nutritional Information
- Serving Size: 1 wrap
- Per serving:
- Calories 340
- Total Fat 2 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrates 63 g
- Dietary Fibre 11 g
- Sugar 7 g
- Protein 19 g
- Sodium 990 mg
- Potassium 772 mg
- Folate 286 mcg
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