Lentil Patties are made primarily with lentils, which are a type of pulse.

Yellow lentils, also known as Chana Dal, are commonly used for making Lentil Patties due to their mild flavor and easy digestibility.

Lentil Patties are traditionally shaped into round, flat patties.

Spices are added to the Lentil Patty mixture primarily to enhance the flavor and create a savory taste.

Cumin, coriander, and turmeric are all commonly used spices in Lentil Patties.

Onions are added to Lentil Patties primarily to enhance the flavor and add a bit of sweetness.

Cilantro is added to Lentil Patties primarily to enhance the flavor and add a fresh, herbaceous note.

Lentil Patties are traditionally cooked by deep-frying them in hot oil.

A well-cooked Lentil Patty should have a crispy outer layer and a soft, tender interior.

Lentil Patties are often served with chutney, yogurt, salad, or a combination of these accompaniments.

Lentil Patties are particularly popular in the southern states of India, such as Tamil Nadu, Karnataka, and Kerala.

Lentil Patties hold cultural significance in Indian cuisine as they are a traditional dish served during festivals, a popular street food, and a staple food in many households.

Lentil Patties typically take around 10-12 minutes to cook thoroughly when deep-fried.

Common variations of Lentil Patties include adding vegetables like carrots or peas, using different types of lentils, or substituting rice flour for chickpea flour.

Lentil Patties are a nutritious dish that is high in protein and fiber, low in calories and fat, and rich in vitamins and minerals.