Recipe: Chana Dal Pakora | How to make Chana Dal Pakora at home.
Chana Dal Pakora Recipe with step by step – these crispy fried fritters made from bengal gram are one of the favorite tea time snacks at home.
These chana dal pakoras are different from the south indian chana dal vada in terms of taste and texture. The taste is different as no curry leaves are used here. The texture is different as the chana dal is ground finely unlike the batter made for vada. Also some water is added when grinding the soaked chana dal. The result is a crisp texture from out and a soft bite from within.
Serve The Chana Dal Pakora Hot With:
- green chutney
- tomato ketchup
- a cup of hot ginger tea will also go well with them.
- coconut chutney
Recipe Type Veg.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for grinding the batter:
- ½ cup chana dal/bengal gram
- 1 tsp fennel seeds/saunf
- 1 tsp cumin seeds/jeera
- 2-3 small garlic cloves, roughly chopped
- ½ inch ginger, roughly chopped
- 1 green chili, roughly chopped
- 1.5 to 2 tbsp chopped onion
- a pinch of asafoetida/hing
- a pinch of baking soda (optional)
- 1.5 to 2 tbsp water for grinding
other ingredients:
- 2 tbsp chopped onion to be added later to the ground batter
- ½ to ¾ tbsp chopped coriander leaves can also be added later in the batter
- salt as required
- oil for deep frying or shallow frying
Procedure:
- pick and then rinse the dal for a couple of times in water.
- soak the chana dal in enough water for 3 to 4 hours or overnight.
- drain the soaked dal and add them to the grinder.
- add 1.5 to 2 tbsp chopped onion along with the chopped green chilies, ginger and garlic, asafoetida, fennel seeds, cumin seeds in the grinder.
- add 1.5 to 2 tbsp water and grind to a smooth batter.
- take the ground batter in a bowl. add 2 tbsp chopped onion and salt.
- also add a pinch of baking soda if using. mix the batter very well.
- heat oil for deep frying in a pan or kadai. drop spoonfuls of the batter in medium hot oil.
- fry the chana dal pakoras till crisp and golden. drain the pakoras on paper towels to remove excess oil.
- serve chana dal pakoras hot or warm with green chutney or coconut chutney or tomato ketchup.
Notes:
In india, we make pakoras or fritters from many veggies as well as from lentils. While making pakoras from lentils, we need to grind them in a grinder and make a smooth batter along with some spices. I always soak the lentils overnight. But if short of time, you can soak the lentils for about 3 to 4 hours.
Enjoy!