Bajiy (Red Lentil Fritters) is a traditional Somali recipe for a classic fritter of a blend of red lentils, chickpea flour, garlic, ginger, chilli and coriander leaves deep fried in oil. The full recipe is presented here and I hope you enjoy this classic Somali version of: Red Lentil Fritters (Bajiy).
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Ingredients:
100g red lentils
40g chickpea (gram) flour
1 tsp garlic
1 tsp freshly-grated ginger
2 tbsp coriander leaves, chopped
1 small chilli, finely chopped
oil for deep frying
Method:
Wash the lentils, place in a bowl, cover with water and set aside to soak over night. The following day, drain the lentils then place in a blender and process until smooth (add a little water, as needed, to help with this process).
Add the chickpea flour, garlic, ginger and chilli then pulse until thoroughly mixed. Turn into a bowl and stir in the chopped coriander.
Heat oil in a wok or large pan and when hot drop in the batter by the tablespoon. Fry until golden on both sides then drain on kitchen paper and serve warm with a hot pepper dipping sauce.
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