Step 1

Soak the Mung dal in hot water for 15 minutes or 1 hour. Longer works best. Drain and add to blender. Add ginger, chili, garam masala, turmeric, salt, baking powder, oil and 1/4 cup water. Blend to a smooth thick batter. Add more water if needed. Keep the batter thick so it can hold its shape while baking. Thinner batter tends to flatten.

Step 2

Pre-heat the oven to 425 degrees F / 220ºc.

Step 3

Add the chopped cilantro, greens, onion and garlic and fold in. Using a Tablespoon or ice cream scoop, drop spoonfuls of the batter on parchment lined baking sheet.

Step 4

Lightly spray oil on top. Bake for 17 to 19 minutes until golden on the edges.

Step 5

Add sprinkle of chaat masala on the fritters (optional). Serve with chutneys Mint Cilantro Chutney or tomato chutney or ketchup or add to kadhi (non dairy yogurt sauce) or curry.