Indian · Lunch
Deep Fried Stuffed Bread Puffs (Gluten-Free)
Crisp golden puffs made from a rice-flour and chickpea-flour dough wrapped around a spiced red lentil filling, deep fried until shatteringly crisp outside and soft within. Seasoned with cumin, turmeric, ginger and fresh chili, served hot with tamarind chutney and cooling yogurt.
$3
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
558Calories
16.9gProtein
27.4gFat
64.8gCarbs
2.1gSugar
9.4gFiber
483mgSodium
2mgChol
3.8gSat Fat
487mgPotassium
110mgCalcium
5.2mgIron
0mcgVitamin B12
8.3mgVitamin C
vegetarian
gluten-free
egg-free
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Mash the cooked red lentils, then stir in the ginger, chili, cilantro, cumin seeds, turmeric, chili powder, lemon juice and a pinch of salt until cohesive.
2
Knead
In a mixing bowl, whisk together rice flour, chickpea flour, tapioca starch, baking soda and salt, then add water gradually and knead until smooth and pliable, about 3 minutes.
3
Rest
Cover the dough with a damp cloth and let it sit at room temperature for 20 minutes.
4
Stuff
Divide the dough into 3 balls, flatten each in your palm, place filling in the centre, fold edges up to seal and gently flatten into a puff about 2 inches wide.
5
Fry
Heat vegetable oil in a small deep pot over medium heat to 340°F (170°C), slide in the puffs, and fry for 6 to 8 minutes, turning occasionally, until deep golden brown and crisp all over.
6
Drain and Plate
Lift the puffs out with a slotted spoon, drain on a paper towel-lined plate for 1 minute, then arrange on a plate with tamarind chutney and yogurt alongside for dipping and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cooked red lentils (masoor dal)
- 2/3 cup80g rice flour
- 4 tbsp32g chickpea (gram) flour
- 2 tbsp16g tapioca starch
- 1/2 tsp1/2 tsp baking soda
- 1/2 tsp1/2 tsp salt, plus a pinch for the filling
- 4 tbsp60ml water, plus more as needed for the dough
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili powder
- 2 tsp2 tsp ginger-fresh
- 22 small chili-fresh
- 2 tbsp8g cilantro
- 1 tsp1 tsp lemon juice
- 4 cups960ml vegetable oil, for deep frying
- 4 tbsp80g tamarind-paste chutney, for serving
- 4 tbsp60g plain yogurt, for serving
