Warm Indian Spiced Fritter Wrap

Directions

1. 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.
2. Add onion, chili, cilantro, salt, chili flakes, curry leaves, curry powder, fennel, and lentils the same food processor and pulse until combined.
3. Form the mixture into 30 evenly sized balls and then flatten into small disks. Place onto a parchment lined sheet tray.
4. 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.
5. In a small bowl, combine yogurt, mint, garlic, cumin, chili powder, and salt. Mix well.
6. 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.