Chana Dal Pakora (Lentil Fritters)
Chana Dal Pakora are crispy, crunchy and soft fritters made with chickpea lentils (bengal gram), onions, herbs and spices. Makes for a nice tea-time snack.
- Prep time
- 4 hr
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup chana dal ((hulled and split bengal gram))
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 to 3 garlic cloves (- small-szied, roughly chopped)
- 1 inch ginger (- roughly chopped or 1 teaspoon chopped)
- 1 green chili (roughly chopped or 1/2 to 1 teaspoon chopped)
- 1.5 to 2 tablespoons chopped onions
- 1 pinch asafoetida ((hing))
- 1 pinch baking soda (- optional)
- 1.5 to 2 tablespoon water (- for grinding or blending)
- 2 tbsp chopped onions (- to be added later to the ground batter)
- 1 to 2 tablespoons chopped coriander leaves (- can also be added later in the batter (optional))
- salt ( as required)
- oil ( for deep frying or shallow frying, as required)
Instructions
- 1
Pick and then rinse the dal for a couple of times in water.
- 2
Soak the chana dal in enough water for 3 to 4 hours or overnight.
- 3
Drain the soaked dal and add them to the grinder.
- 4
Add 1.5 to 2 tablespoons of the chopped onions together with the chopped green chilies, ginger and garlic, asafoetida, fennel seeds, cumin seeds in the grinder or blender.
- 5
Add 1.5 to 2 tablespoons water and grind to a smooth batter. Do not add too much of water while blending. If the batter becomes thin or runny, the batter won't hold shape while frying and burst in the oil.
- 6
Take the ground batter in a bowl. Add 2 tablespoons chopped onions and salt.
- 7
Also add a pinch of baking soda if using. Mix the batter very well.
- 8
Heat oil for deep frying in a pan or kadai.
- 9
Drop spoonfuls of the batter in medium hot oil.
- 10
When the batter has firmed up and the pakora looks light golden and slightly crispy, turn over each pakora with a slotted spoon and continue to fry.
- 11
When the second side has become golden and crispy, turn over again a few times and fry until the pakora have an even golden color.
- 12
Place the fried pakora on kitchen paper towels to remove excess oil.
- 13
Use up the remaining batter and fry the pakoras until crisp and golden.
- 14
Serve these lentil fritters hot or warm with mint chutney or coconut chutney or tomato ketchup.