Chana Dal Pakora (Lentil Fritters)
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5.0
15 reviews
Excellent
Chana Dal Pakora (Lentil Fritters)
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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.
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Ingredients
For grinding
- ½ cup chana dal (hulled and split bengal gram)
- 1 teaspoon fennel seeds
- 1 teaspoon 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 ½ 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
Other ingredients
- 2 tablespoons 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
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Instructions
Making chana dal batter
- 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 tablespoons of the chopped onions together with the chopped green chilies, ginger and garlic, asafoetida, fennel seeds, cumin seeds in the grinder or blender.
- 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.
- Take the ground batter in a bowl. Add 2 tablespoons chopped onions and salt.
- Also add a pinch of baking soda if using. Mix the batter very well.
Making chana dal pakora
- Heat oil for deep frying in a pan or kadai.
- Drop spoonfuls of the batter in medium hot oil.
- 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.
- 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.
- Place the fried pakora on kitchen paper towels to remove excess oil.
- Use up the remaining batter and fry the pakoras until crisp and golden.
- Serve these lentil fritters hot or warm with mint chutney or coconut chutney or tomato ketchup.
Notes
- Use chana dal that is fresh and has not gone rancid.
- Opt to alter the spices and seasonings according to your preferences.
- Instead of deep frying you can also shallow fry.
- Skip asafoetida to make a gluten-free pakora.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Sodium
532mg
(22%)
Potassium
56mg
(2%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
15IU
(0%)
Vitamin B1 (Thiamine)
0.02mg
Vitamin B2 (Riboflavin)
0.01mg
Vitamin B3 (Niacin)
0.1mg
Vitamin B6
0.05mg
Vitamin C
4mg
(4%)
Vitamin E
2mg
Vitamin K
0.5µg
Calcium
77mg
(8%)
Vitamin B9 (Folate)
3µg
Iron
2mg
(11%)
Magnesium
8mg
Phosphorus
14mg
Zinc
0.1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 532mg | 22% |
| Potassium | 56mg | 1% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 15IU | 0% |
| Vitamin B1 (Thiamine) | 0.02mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.1mg | |
| Vitamin B6 | 0.05mg | |
| Vitamin C | 4mg | 4% |
| Vitamin E | 2mg | |
| Vitamin K | 0.5µg | |
| Calcium | 77mg | 8% |
| Vitamin B9 (Folate) | 3µg | |
| Iron | 2mg | 11% |
| Magnesium | 8mg | 2% |
| Phosphorus | 14mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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