Bamboo Shoot & Lentil Fritters (Khorisa Masoor Vada)
Time: 30 minutes (plus soaking time)
Serves: 3-4 (makes ~12-15 small fritters)
Ingredients:
1 cup masoor dal (red lentils), soaked for 4-5 hours
1/4 cup fresh bamboo shoots (khorisa, finely chopped; use canned if fresh isn’t available, rinse well)
1 small onion (finely chopped)1-inch piece of ginger (grated)
2 green chilies (finely chopped, adjust to taste)
2 tbsp fresh dill leaves (or coriander if dill isn’t available, finely chopped)
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder (optional for extra heat)
Salt to taste
2-3 tbsp rice flour (for crispiness)
Mustard oil for shallow frying (or any oil, but mustard gives the authentic Assamese kick)
Optional: 1 tbsp roasted sesame seeds (for a nutty crunch)
Instructions:
Prep the Lentils: Drain the soaked masoor dal and blend it into a coarse paste (not too smooth, keep some texture). No need to add water while blending; the soaked dal should be moist enough.Mix the
Batter: In a bowl, combine the lentil paste, chopped bamboo shoots, onion, ginger, green chilies, dill leaves, cumin seeds, turmeric, red chili powder, and salt. Mix well. Add rice flour gradually to bind the mixture—it should hold together when shaped into small patties. If it’s too wet, add a bit more rice flour. Stir in sesame seeds if using.Shape the Fritters: Take small portions of the mixture (about a tablespoon each) and shape into flat, round patties or vadas. Keep them small for even cooking and crispiness.Shallow Fry: Heat 2-3 tbsp mustard oil in a non-stick pan over medium heat. Once hot, place the patties in the pan, leaving space between them. Fry for 3-4 minutes per side until golden and crispy. Don’t overcrowd the pan—fry in batches if needed. Add a little more oil between batches if required.Drain and Serve: Remove fritters onto a paper towel to drain excess oil. Serve hot with a side of tamarind chutney, green chutney, or even a simple yogurt dip (mix yogurt with salt and roasted cumin). For an Assamese touch, pair with a light rice meal or enjoy as a snack with chai.
Why It’s Awesome:Healthy:
Masoor dal is high in protein and fiber, bamboo shoots are low-calorie and rich in minerals, and shallow frying keeps the oil use low. Dill adds antioxidants.Tasty: The earthy bamboo shoots, zesty ginger, and pungent mustard oil create a bold flavor, while the crispy exterior and soft interior make every bite satisfying.Unique: Bamboo shoots in fritters aren’t a common combo, and the dill-cumin-sesame twist gives it a fresh spin. It’s rooted in Assamese khorisa love but feels new.Assamese Soul: Khorisa and mustard oil are quintessentially Assamese, and the simplicity reflects the region’s home cooking.
Pro Tips:If bamboo shoots are too strong for you, blanch them briefly in hot water before chopping to mellow the flavor.For extra crunch, coat the patties lightly with a mix of rice flour and crushed roasted peanuts before frying.Make it vegan by skipping the yogurt dip, or go gluten-free (it already is, just double-check your rice flour).