Batuk
Batuk is a traditional Nepalese lentil fritter (similar to Bara) popular among the Tamang and the Magar community, traditionally prepared during the Maghe Sankranti, the Sonam Lhosar and the Tamang New Year.
30min
Easy
Not spicy
Ingredients
For how many people?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Directions
In a bowl, soak the lentils in water for 8 hours or overnight.
Rinse the lentils at least three times until most of the lentil skin comes off.
Drain off any excess water.
Blend the lentils in a blender to form a paste. Don't blend all the lentils at once; you may need to do it in batches. Be careful not to make the paste too smooth. A slightly grainy paste will give a pleasant texture and soft batuk .
Chop the onions and the coriander leaves if you decide to use them.
Mix together in a bowl the lentil paste, the ginger paste, the salt, the turmeric powder and the coriander leaves.
Leave the mixture to rest, covered, for half an hour.
Heat the sunflower oil in a deep pan over medium heat.
Take a tablespoon of the mixture in your hand, form a small ring with a small hole in the middle using your fingers and palm.
Fry in oil until golden brown on both sides (about 5 minutes).
Remove them from the oil using a skimmer.
Place on absorbent paper to remove excess oil.
Ready! Enjoy your meal! Serve with the sauce-chutney of your choice.
Other similar meals