Deep fried lentil snacks from across the world share a few things in common – they’re made with protein-packed ingredients, taste delicious when eaten hot and are simple to make. This savoury Nepali doughnut is no exception to the rule.
The concept of snacking on savoury, deep fried foods, is a sentiment many cultures around the world have in common. Whether it is the Middle Eastern falafel or the Indian medu vada, savoury lentil snacks are part of every community in some small or large way. Similarly, the Nepali batuk, a savoury snack traditionally eaten by the Magar community in Nepal; one of the oldest surviving tribes in the country.
Enjoyed predominantly during festivities and celebrations on festivals like Makar Sankranti, this savoury doughnut has a moreish texture that closely follows the crunchy exterior. Typically, the batter for the batuk consists of simple ingredients like salt and ginger but you could also take it one step further and add come chopped chillies, coriander, onions, etc. Made from black lentils (urad dal) or rice beans (masyang), the batuk is associated with becoming a cross-cultural food item.