Fermented Lentil Pakora
Slow-fermented lentil batter, pan-fried in a fraction of the usual oil — gut-friendly and protein-packed.
Nutrition — per 120 g serving
Highlights
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9g plant proteinFrom whole lentils, no isolates
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Naturally fermentedBuilt-in probiotic activity
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Pan-fried, not deep-friedAbout 1/3 the oil of traditional pakora
What to Expect
Crisp on the outside, soft inside, with a subtle tang from the fermentation. Earthy, lightly spiced, very satisfying as a starter or snack.
Dietary Info
- Vegan
- Gluten-Conscious
Made With Care
- Slow overnight fermentation
- Pan-fried in minimal oil
- Whole lentils, never powder
Traditional pakora is a deep-fry indulgence. We rebuilt it from the ground up. The lentil batter ferments overnight — a process that boosts protein bioavailability, builds natural probiotic activity, and develops a deep tangy flavor you can't get any other way. Then we pan-fry instead of deep-fry, using a fraction of the oil.
The result is a snack that's lighter than it looks, easier on the stomach, and built around lentils — one of the densest plant proteins on earth.
Ingredients & Allergens
Ingredients
- Yellow split lentils (slow-fermented overnight)
- Onion, ginger, green chili
- Cilantro
- Cumin, turmeric, salt
- Sunflower oil (for pan-frying)
Major allergens
"An old recipe, reimagined for how we actually want to eat."
Ready to try it?
Order online for pickup, or come in and choose your tier at the table.