Ingredients

• red lentils, split (masoor daal) - 1.5 cups
• fresh mint leaves - 1 medium bunch
• onions - 2 medium sized
• garlic - 3-4 cloves
• oil - 3 tbsp to deep fry
• tomato puree - 2 tbsp
• dried breadcrumbs - 1/3 cup
• salt to taste
• pepper powder - to taste
• refined flour (maida) - 2 tbsp

How to Make Lentil And Mint Patties

• Pick, wash dal and soak in three cups of water for thirty minutes. Drain and leave aside; clean, wash and finely chop mint leaves. Peel, wash and chop onions and garlic. Heat oil in a pan, add garlic, stir for a moment and add onions. Saute for three to four minutes till onions turn soft.
• Add dal and cook for a three to four minutes .
• Add about two and half cups of water and boil dal till soft and all liquid is absorbed.
• Mash dal, cool and mix with tomato puree, mint, dried breadcrumbs, salt and pepper powder.
• Divide it into small equal portions, form them into a round take shape and coat with refined flour.
• Heat sufficient oil in a kadai and deep fry ticks until crisp and golden brown in colour.
• Drain onto an absorbent paper and serve hot with chutney of your choice.