Chana Dal Pakora (Lentil Fritters)
User Reviews
5
Chana Dal Pakora (Lentil Fritters)
Description
This recipe begins by soaking chana dal for several hours to soften it, then grinding it along with fennel seeds, cumin seeds, chopped onion, garlic, ginger, green chili, and asafoetida into a fresh batter. A pinch of baking soda may be added to lighten the texture. The batter is adjusted to a consistency thick enough to hold shape during frying, using minimal water.
Fritters are dropped by spoonfuls into medium-hot oil, frying until golden and slightly crispy on the outside while tender inside. Managing the oil temperature is important to cook them evenly without bursting. The pakoras are typically served hot, showcasing the earthy flavor of chana dal complemented by fragrant spices and fresh herbs.
These pakoras can be deep or shallow fried depending on preference. The recipe allows for variations in seasonings and inclusion of coriander leaves for added freshness. They make a satisfying snack or side dish with tea or chutney.
Ingredients
For grinding
- ½ cup chana dal (hulled and split bengal gram)
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 to 3 garlic small-szied, roughly chopped, cloves
- 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 onion chopped
- 1 pinch asafoetida (hing)
- 1 pinch baking soda - optional
- 1.5 to 2 tablespoon water - for grinding or blending
Other ingredients
- 2 tablespoons onion to be added later to the ground batter, chopped
- 1 to 2 tablespoons Coriander leaves can also be added later in the batter (optional, chopped
- salt as required
- neutral cooking oil for deep frying or shallow frying, as required, generic cooking oil
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 fresh chana dal to avoid rancidity and ensure best flavor.
- Adjust spices and seasonings according to taste preferences.
- Shallow frying is an alternative to deep frying to use less oil.
- Omit asafoetida to make a gluten-free version.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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