Chana Dal Pakora Recipe with step by step photos and video recipe – are a great, crispy and spicy snacks that go well with a hot cup of tea in the evening. It is also easy to make and taste very good when served hot with some spicy chutney or tomato ketchup.
These tasty and delicious Chana Dal Fritters are one such Indian snack which you just can’t seem get enough of. No matter how much you eat, you will never be satisfied and feel sufficient.
You will have to soak chana dal in water overnight Or for 3 to 4 hours. Only this preparation is required for a soft batter and for pakoras to fluff. Its nice crispy from outside and soft from within. It tastes great with mint chutney or chili sauce.
I avoid baking soda as it’s not good for stomach and digestion process. So I haven’t used baking soda for pakoras which is mostly used.
Variations In Pakora :
- Onion Pakora – Onion pakoda are usually served with some fried salted green chilies and a green chutney or sweet chutney. This whole combo is also served with the Indian chai.
- Vegetable Pakora – Mix veg pakora is a simple and easy snack. It is moist and soft on inside and crisp outside, unlike other pakora’s. Veg pakora is made with simple and basic ingredients that are easily available in every household.
- Moong Dal Pakora – Moong Dal Pakora is a simple crispy Moong dal fritter which is often enjoyed during monsoon in India. Perfectly cooked Moong Dal Pakora should have crispy exterior and will remain fluffy & soft inside.
Frequently Asked Questions :
Chana Dal Pakora is an Indian fritters which are made with chana dal, which is soaked for about 3 to 4 hours and grind into a coarse paste.
These pakodas have a spicy and tangy hint, which makes it even more delicious.
1. To prevent pakodas from absorbing too oil, add a pinch of ‘salt’ in the oil while frying it in the pan. This way they soak less oil.
2. You may mix a tablespoon of rice flour to the pakodas batter.
Adding few teaspoons of the hot oil to the batter before frying also helps. Remember to fry only in small batches to avoid bringing down the temperature of the oil which will lead to soggy pakoras.
When you are pouring in the first batch of pakoras in the oil, always make sure that the oil is sufficiently hot. You can test the same by adding in a small spoonful of the batter in the oil; if the besan batter comes at the top surface of the oil immediately, then it means that the oil is hot enough.
Store brought asafoetida (hing) has some amounts of wheat in it. To make a gluten-free pakoda, skip the asafoetida or use wheat-free asafoetida.
Lasts 5-7 days in fridge–you can freeze them too!
Make them and wrap each batch in aluminium foil. Warm them in an oven at 140 deg C for about 20 min to an hour before serving
Make sure you add less water when grinding the dal because when you add the onion later, the water from the fresh onions will add on to the batter. Make the pakoras as soon as the batter is mixed. Keep the oil really hot. If the batter is left to sit, it will thin out and the pakoras will turn out flat and hard.
Baking soda, just like cakes, makes the pakoras light and fluffly. I personally dont add baking soda to any pakora batter. The trick is to make small batches of batter and deep fry. To get crispy pakoras, add a tbsp of oil while mixing the batter instead of soda, it helps.
Serve Chana Dal Pakora along with Coriander Mint Chutney, tamarind chutney or tomato ketchup and a hot cup of Masala Chai on the side.
Today I am sharing North Indian Style method to make chana dal fritters.
The South Indian recipe is cooked using chana dal along with onions, green chillies, curry leaves, ginger-garlic paste and a melange of spices. This is a scrumptious snack recipe that can be prepared in just 30-minutes and will be loved by kids and adults alike.
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#Serving Suggestion: Serve the chana dal pakora hot with green chutney or tomato ketchup with a tea of cup in the evening.
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RECIPE CARD :
Chana Dal Pakoda Recipe
Ingredients
for grinding batter :
- ½ cup chana dal
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tbsp water for grinding
other ingredients :
- ½ cup onion finely chopped
- 2 green chillies chopped
- 2 tbsp coriander leaves finely chopped
- 1 tsp ginger-garlic crushed
- Salt to taste
- A pinch of asafoetida
- 1 tsp hot oil
- Oil for deep frying as required
Instructions
preparing chana dal pakora batter :
- Collect all the required ingredients.
- Soak the chana dal in enough water for 3 to 4 hours.
- Rinse the dal for a couple of times in water. Drain the excess water from the soaked dal.
- Now transfer the dal to the mixer grinder.
- Then add cumin seeds, fennel seeds, and 1 tbsp water.
- Grind the dal to make the coarse paste.
- Do not make a fine paste.
- Transfer the grounded batter from the grinder to a mixing bowl.
- Add chopped onion, crushed ginger- garlic, chopped green chillies, and coriander leaves.
- Now add salt to taste and a pinch of asafoetida.
- Mix the batter very well.
- Stir the mixture very well using your hands or spoon until the batter feels light. This may take couple of minutes.
- After this, add 1 tsp of hot oil. This makes the chana dal pakoda crisp and it absorbs less oil while frying.
- The chana dal pakoda batter is ready to be fried.
frying chana dal pakora :
- Heat oil for deep frying in a pan or kadai.
- Once hot lower the flame to a medium and and drop the tablespoon of batter into kadai.
- Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t overcrowd the pakora while frying.
- When the pakora is a bit cooked, turn over with a slotted spoon and continue to fry.
- You will have to turn the pakora a few times for even frying.
- Fry the chana dal pakora, till they turn crisp and golden brown in color from all the sides. This takes about 3-4 minutes.
- Lift the pakoras out of the oil with a slotted spoon.
- Drain out on paper towel for excess oil to be absorbed.
- Fry all the pakodas in the same manner.
- Serve chana dal pakora hot with green chutney or tomato sauce.
Nutrition
How To Make Chana Dal Pakora (Step By Step Instructions With Photos) :
preparing the chana dal pakora batter :
1. Collect all the required ingredients.
2. Soak the chana dal in enough water for 3 to 4 hours.
3. Rinse the dal for a couple of times in water. Drain the excess water from the soaked dal.
4. Now transfer the dal to the mixer grinder.
5. Then add cumin seeds, fennel seeds, and 1 tbsp water.
6. Grind the dal to make the coarse paste.
7. Do not make a fine paste.
8. Transfer the grounded batter from the grinder to a mixing bowl.
9. Add chopped onion, crushed ginger- garlic, chopped green chillies, and coriander leaves.
10. Now add salt to taste and a pinch of asafoetida.
11. Mix the batter very well.
12. Stir the mixture very well using your hands or spoon until the batter feels light. This may take couple of minutes.
13. After this, add 1 tsp of hot oil. This makes the chana dal pakoda crisp and it absorbs less oil while frying.
14. The chana dal pakoda batter is ready to be fried.
frying chana dal pakora :
1. Heat oil for deep frying in a pan or kadai.
2. Once hot lower the flame to a medium and and drop the tablespoon of batter into kadai.
3. Depending on the size of the kadai or pan, you can add less or more. Just make sure you don’t overcrowd the pakora while frying.
4. When the pakora is a bit cooked, turn over with a slotted spoon and continue to fry.
5. You will have to turn the pakora a few times for even frying.
6. Fry the chana dal pakora, till they turn crisp and golden brown in color from all the sides. This takes about 3-4 minutes.
7. Lift the pakoras out of the oil with a slotted spoon.
8. Drain out on paper towel for excess oil to be absorbed.
9. Fry all the pakodas in the same manner.
10. Serve chana dal pakora hot with green chutney or tomato sauce.
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