5 from 10 votes
Chana Dal Pakora (Lentil Fritters)
Chana Dal Pakora are crispy fried fritters made from soaked and ground split Bengal gram lentils blended with spices, herbs, and aromatics like garlic, ginger, and green chili. The batter holds together well for frying deep or shallow, resulting in golden, flavorful lentil bites that can be enjoyed as snacks or appetizers.
Prep Time
4 hrs
Cook Time
30 mins
Total Time
4 hrs 30 mins
Servings:
3
Calories:
201 kcal
Course:
Snacks
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 201
% 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.