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Chana Dal Pakoda Recipe
Chana Dal Pakora Recipe are a great, crispy and spicy snacks that go well with a hot cup of tea in the evening.
Mixing Bowl (1.5 Litre)
Mixing Bowl (500 ml)
for grinding batter :
water for grinding
other ingredients :
onion finely chopped
green chillies chopped
coriander leaves finely chopped
Salt to taste
Oil for deep frying as required
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.
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