Golden, crispy masoor dal patties meet silky strained yogurt — a pairing that feels inevitable once you've tried it.
Where This Recipe Comes From
I have made a lot of fritters in my time. Zucchini fritters, corn fritters, chickpea fritters — the kind of thing you fall back on when you open the fridge, sigh at its contents, and somehow still manage to put something glorious on the table. But these lentil fritters? These are something else entirely. These are the ones I make when I actually want to cook.
The idea came to me during a particularly long stretch of travel through India — somewhere between the chaotic, fragrant streets of Old Delhi and a quieter guesthouse in Jaipur where the kitchen staff let me watch them work. What I was watching was a version of masoor dal pakora: soaked red lentils ground roughly, pressed into flat rounds, and fried until they shattered at the edges. They served it with a thin, sharp tamarind chutney on the side. I ate far too many.
Back home, I kept thinking about those fritters. But I also kept thinking about a jar of labneh I had sitting in my fridge — that thick, tangy Lebanese strained yogurt that feels almost like cream cheese but carries a sourness that cuts through anything rich or fried. One afternoon I put the two together on a plate and did not look back.
If you have never made your own labneh, I have a full post on how to make labneh at home from scratch — it takes about five minutes of hands-on effort and just needs to hang overnight in the fridge. Absolutely worth doing. But in a pinch, good Greek yogurt whisked with a little lemon juice and salt gets you close enough.
What Are Lentil Fritters, Exactly?
In Indian cooking, the idea of grinding soaked legumes into a batter and frying them is ancient and widespread. You see it in dal vada (made from chana dal or urad dal), in masala vada from South India, in Bengali moshur dal bora — all variations on the same principle: lentils don't need flour to bind. Soaked and ground correctly, they hold themselves together through sheer starchy determination.
The version I make uses red split lentils (masoor dal), which are the most accessible and quickest to work with. They soak faster than their whole counterparts, blend beautifully without going completely smooth, and fry up with a gorgeous deep-gold exterior while staying tender inside. They are also nutritionally outstanding — high in plant protein, rich in iron and folate, and genuinely filling in a way that feels nourishing rather than heavy.
If you are new to cooking with lentils, my beginner's guide to cooking with lentils walks you through every variety and what each one does best. For this recipe specifically, you want red split lentils — the ones that look almost orange-pink in the bag.
The Spice Blend: Getting It Right
I am going to be specific here because spicing is where people go wrong — either too timid, and the fritters taste bland; or too heavy-handed, and the spice overwhelms the lovely earthy quality of the lentil itself. Here is what I use and why:
Cumin (whole or ground)
Cumin is the backbone of this spice mix. It adds warmth, earthiness, and that slightly smoky quality that reads as deeply "Indian" to most palates. I prefer to use a teaspoon of ground cumin here, but if you have whole cumin seeds and want a textural pop, toast them dry in the pan first and add them whole.
Ground Coriander
Coriander balances the cumin by bringing a slightly floral, citrusy note. Together they are a classic pairing for good reason. Don't skip either one.
Turmeric
Half a teaspoon gives the fritters their golden colour and adds a subtle bitterness. Beyond the colour, turmeric has well-documented anti-inflammatory properties — though honestly, I would use it purely for the way it looks fried in oil.
Green Chilli
Fresh green chilli gives a sharper, greener heat than dried red chilli alone. I use two, finely chopped, for a medium heat. If you are cooking for children or spice-averse guests, drop to one or substitute a small amount of mild green pepper.
Ginger
Fresh grated ginger is essential. It brings brightness and a floral heat that dried ginger simply does not replicate. Grate it fine on a microplane so it incorporates evenly through the batter.
Do not add too much water when blending the soaked lentils. The batter should be stiff and slightly tacky — like a dense hummus. If it is too wet, the fritters will spread and not hold their shape in the pan. If yours is too wet, add a tablespoon of chickpea flour (besan) to bring it back together.
Why Labneh and Not Regular Yogurt?
This is a question I get asked often. The honest answer: you can use regular yogurt, and it will still be delicious. But labneh is better here for a few specific reasons.
Labneh is yogurt that has been strained of most of its whey, leaving behind a thick, spreadable, intensely tangy cream. Its texture is somewhere between thick Greek yogurt and fresh goat's cheese. When you swipe it across a plate and set hot, crispy fritters on top, it does not run or pool — it holds, creating this perfect cool, creamy cushion for the crunch above it.
The tanginess is also better calibrated to cut through the spice and fat of the fritters. Standard yogurt can feel a bit thin, a bit watery. Labneh holds its ground. I also love the ritual of spreading it on the plate — there is something almost painterly about a generous swipe of white labneh with a drizzle of olive oil and a dust of paprika. It looks intentional and beautiful before a single fritter lands on it.
For more Middle Eastern-Indian fusion ideas that bridge exactly this kind of gap, have a look at my piece on 10 Middle Eastern and Indian recipes that belong together.
Ingredients
For the fritters:
- 1 cup red split lentils (masoor dal), soaked 4–6 hours or overnight
- 1 small onion, very finely chopped
- 2 green chillies, finely chopped (or 1 for mild)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp red chilli flakes (optional, for extra heat)
- 1 tsp fresh ginger, finely grated
- Handful of fresh coriander (cilantro), roughly chopped
- ¾–1 tsp fine sea salt
- 2–3 tbsp neutral oil for pan-frying (sunflower or vegetable)
For the labneh plate:
- 1 cup labneh (or very thick Greek yogurt as substitute)
- 1½ tbsp good olive oil
- Pinch of smoked paprika
- Small handful of fresh mint leaves
- Lemon wedges, to serve
- Optional: pinch of za'atar or sumac for serving
Method
- Soak the lentils. Rinse the red lentils thoroughly under cold water. Place in a bowl, cover generously with cold water, and soak for at least 4–6 hours (overnight is even better). The lentils will swell and soften considerably. Drain them completely and spread on a clean kitchen towel to remove excess moisture.
- Make the batter. Transfer the drained lentils to a food processor. Pulse in short bursts — you want a coarse, chunky paste, NOT a smooth purée. Texture is everything here. Stop when it looks like rough hummus with some small pieces still visible. If it seems too thick to pulse, add just 1 tablespoon of water, no more.
- Combine with aromatics. Transfer to a mixing bowl. Add the chopped onion, green chillies, all the spices, grated ginger, fresh coriander, and salt. Mix firmly with a spoon or your hands until everything is evenly incorporated. Taste a tiny bit of the raw batter and adjust salt or chilli as needed.
- Shape the fritters. Wet your hands lightly (this prevents sticking). Scoop up about 2 tablespoons of the mixture and press into a round, flat patty approximately 2 inches across and 1 cm thick. Place on a plate. Repeat with the rest of the batter — you should get 12–14 fritters.
- Pan-fry until golden. Heat 2–3 tablespoons of oil in a wide non-stick or cast iron skillet over medium to medium-high heat. Once the oil is hot (a small piece of batter should sizzle immediately), add the fritters in a single layer — don't crowd them. Cook for 3–4 minutes on the first side without moving, then flip carefully and cook another 3 minutes until deep golden brown on both sides. Adjust heat if browning too fast. Drain on paper towels.
- Prepare the labneh. While the fritters cook, season the labneh lightly with salt. Spoon it onto a large serving plate or individual plates, then use the back of a spoon to swipe it dramatically across the plate. Drizzle generously with olive oil, dust with smoked paprika, and scatter the mint leaves on top.
- Serve immediately. Arrange the hot fritters on and around the labneh, squeeze a wedge of lemon over the top, and bring to the table straight away. These are at their absolute best within the first 10 minutes of coming out of the pan.
Nutrition (per serving, approx.)
Tips I Have Learned the Hard Way
Do Not Skip the Soak
I know it is tempting to try this with canned lentils or pre-cooked lentils. I have tried it. It doesn't work the same way. The soaking process hydrates the raw lentils to a specific consistency — soft enough to blend but starchy enough to bind without eggs or flour. Cooked lentils are too wet and the fritters will fall apart in the pan. Soak them. Plan ahead. It is worth it.
Medium Heat Is Your Friend
The most common mistake is cooking these on too high a heat. They brown on the outside before cooking through in the middle, and then you bite into a fritter that is crispy on the exterior and oddly pasty inside. Medium heat — patient, steady — gives you golden crust and a fully cooked, tender interior. Don't rush them.
The Batter Should Be Thick
If your batter is too loose to shape, it will spread flat in the pan and crisp up like a lace crepe rather than a proper fritter. If this happens, refrigerate the batter for 20–30 minutes (it firms up nicely) or add a tablespoon of chickpea flour (besan) as insurance.
Cook in Batches
Crowding the pan drops the oil temperature dramatically. If the oil isn't hot enough when the fritters go in, they absorb it instead of frying in it, and you end up with greasy, heavy patties. Work in two or three batches and keep the cooked fritters warm in a low oven (around 100°C / 200°F) until you are ready to serve.
Try adding a handful of finely shredded spinach or grated carrot to the batter. Both work beautifully and add colour. Grated courgette (zucchini) also works — just squeeze out all the moisture first, or it will make the batter too wet.
Can You Make These Ahead?
Yes, with some nuance. The batter can be made up to 24 hours in advance and kept covered in the fridge. I actually prefer it this way — it firms up and is easier to shape. The cooked fritters can be made a few hours ahead and reheated in a hot oven (200°C / 390°F) for 8–10 minutes to re-crisp them. They will not be quite as extraordinary as fresh from the pan, but they will be very good. Do not reheat in the microwave — they go completely soft.
The labneh can be prepared and plated a couple of hours in advance; just cover loosely with cling film and keep in the fridge, then drizzle the olive oil and add the herbs just before serving.
How to Serve Lentil Fritters with Labneh
My favourite way to serve this is as a generous shared starter — the labneh spread across a large plate in the centre of the table, fritters piled on top, mint scattered everywhere, and a bottle of something cold and fizzy nearby. It is the kind of food that makes people lean forward.
It also works beautifully as a light main course alongside a simple green salad and some warm flatbread. If you want something more substantial, try adding a side of quick cucumber raita or my simple Indian tomato and onion salad — both bring freshness and contrast that complement the fried, spiced fritters perfectly.
For drinks, a cold lager works wonderfully. So does a sharply made nimbu pani (Indian lemonade) if you want to stay non-alcoholic. You can find my classic nimbu pani recipe here — it takes three minutes to make and it is just the right thing.
Variations Worth Trying
Baked, Not Fried
If you want a lighter version, these can be baked. Brush them generously with olive oil, place on a lined baking tray, and bake at 200°C (390°F) for 20–25 minutes, flipping halfway through. The exterior won't be quite as shattering-crispy as the fried version, but they still develop good colour and hold together well.
Chana Dal Fritters
Swap the red lentils for chana dal (split chickpeas) for a heartier, nuttier version. Chana dal needs to soak longer (6–8 hours minimum) and you may need a splash more water when blending, but the result is incredible — firmer, denser, and deeply flavoursome. This is closer to the traditional South Indian masala vada.
Add Fresh Coconut
A small handful of freshly grated coconut stirred into the batter adds a subtle sweetness and a lovely texture. This pushes the recipe in a more South Indian direction and goes particularly well if you swap the labneh for a fresh coconut chutney instead.
Swap the Yogurt Entirely
If dairy is off the table, a thick cashew cream (soaked cashews blended with lemon juice and water until smooth) makes an excellent vegan alternative to the labneh. Season it well with salt and a pinch of cumin. It looks nearly identical on the plate and is genuinely delicious.
Frequently Asked Questions
Can I use green or brown lentils instead?
Technically yes, but the results are noticeably different. Red lentils break down more readily when soaked and bind tightly when ground. Green and brown lentils hold their shape more, so the batter will be more granular and the fritters more likely to fall apart. If you use them, soak for 8–10 hours and add a tablespoon of besan (chickpea flour) to help with binding.
Are these gluten-free?
Yes — as written, this recipe is completely gluten-free. No flour is used in the fritter batter at all. If you add chickpea flour as a fix for a too-wet batter, besan is also gluten-free.
What is the difference between labneh and Greek yogurt?
Both are made from yogurt, but labneh has had far more of its whey strained out, making it significantly thicker and tangier. A good thick Greek yogurt can substitute, but you may want to strain it further through a cheesecloth in the fridge for an hour before serving to firm it up.
Can I freeze the fritters?
Yes. Freeze them after cooking on a tray first (so they don't stick), then transfer to a bag or container. Reheat from frozen in an oven at 200°C for 12–15 minutes until hot all the way through and re-crisped on the exterior. They hold up remarkably well.
What is masoor dal?
Masoor dal is the Hindi name for red split lentils. They are one of the most widely used pulses in Indian cooking — fast-cooking, mild in flavour, and highly nutritious. You can find them in any Indian grocery store, most supermarkets with an international section, and increasingly in mainstream supermarkets as well. For a deeper look at the many varieties of dal used in Indian cooking, see my guide to Indian dals and how to cook them.
A Final Word
I have served these lentil fritters at dinner parties, lazy Sunday lunches, and once — memorably — at a potluck where I showed up with a cold pot of labneh, the fritters in a towel-lined container, and a bag of mint, assembled everything in someone else's kitchen, and was asked for the recipe four times before dinner was over.
That is ultimately what I want from a recipe: something uncomplicated enough to actually make, interesting enough to warrant conversation, and delicious enough that people reach for one more.
If you make these, I genuinely want to hear about it. Leave a comment below, or tag me on Instagram so I can see your fritters and your labneh swipe. And if you are looking for more high-protein vegetarian recipes that use pantry staples, my full vegetarian recipe archive has plenty more to explore.
Happy cooking. ✦
2149268936990911358
awesome fritters..
ReplyDeleteEvent: Dish Name Starts With N till August 31st
Learning-to-cook
Regards,
Akila
Great eaten hot or cold, I often had these in my packed lunch.
ReplyDeletemy fav! goes well with mint & chilli chutney!
ReplyDeleteOh, lovely photo in many ways
ReplyDeleteGreetings from Sweden
/Ingemar
Delicious vadais.. looks very inviting. Thanks for stopping by at my space. Keep visiting and continue your support to the blog.
ReplyDeleteDivya's Culinary Journey
Yummy fritters.
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