Masoor Dal Pakora Recipe ( Red Lentil Fritters )

Masoor Dal Pakora | Red Lentil Fritters | How to Make Masoor Dal Pakora with Step-by-step Photos and Video

Masoor Dal Pakora is a traditional and crispy snack of the Bihari household, extremely delicious, lip-smacking on the outside, and crispy, super soft, and spicy inside. Masoor Dal Pakoda, popularly known as red lentil fritters, is the perfect Pakistani tea-time snack.

I love the Masoor Dal Pakoda Recipe, which can be made with just a few basic ingredients! If you are a fan of crispy golden brown balls or Pakistani fritters with a blast of flavors, then you absolutely will love this masoor dal recipe.

One of my favorite snacks all the time is prepared with masoor dal along with some spices. This is my family recipe. My mother comes from Bihar, Patna, India, and I learned all traditional dishes from my mother and grandmother.

This can be a good choice of a savory item that can be served as a side dish. I remember during Ramadan my mother used to make it more often, and it is served with Katchaloo at iftar time, don’t get confused by listening to this weird word kachaloo :) 

                                                 

My Latest Video Masoor Dal Pakora:

Kachaloo is also a recipe from Bihar, India, that is prepared with banana slices by adding some black pepper, sugar, and salt. And is served with masoor dal pakora. I loved how crispy and flavorful the pakora tasted. 

Masoor dal is one of the few pakoras that was religiously made in my house. I soon learned the best way to make the Masoor Dal Pakoda recipe, and it’s time I share my favorite recipe with you. Also, if you like these crispy Pakistani snacks, you may like to try another chana dal fritter. 

Use chili more or less as per your requirement. If you have never tried these red lentil fritters. Then, do try once. I guarantee you will love making it again and again.

So let's come to know how to cook Masoor dal pakora with step-by-step photos...

Tips:

Do not add extra water when blending the dal, as this can cause the pakoras to lose their shape and absorb more oil. Instead of retaining a round shape, they may end up looking like dice. 

 

Whisk the masoor batter for 10 minutes until it is fluffy. If you skip this step, the pakoras may turn out hard after frying.

If you have tried this Masoor Dal Pakora Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, thoroughly wash and soak the dal in hot water for at least 2 hours.

Peel and coarsely cut the onion and garlic.

After 2 hours, drain the lentils from the water, put the ingredients into the soaked masoor dal, mix the masoor dal with all spices, and put it in the food processor. 

Add 3 tbsp water to the masoor dal, and blend the masoor dal until it turns into a smooth batter/paste. 

Masoor dal batter consistency should be thick, according to the picture. Transfer the dal paste to another mixing bowl, add coriander and green chilies, and whisk it for 10-12 minutes. 

 

While whisking the dal batter, meanwhile, heat the oil in the wok over low-medium heat, add salt to the dal batter, and keep whisking till it turns into a light and fluffy batter.

The batter should be fluffy and light, according to the picture. The batter in the hot oil to check its temperature. Once it starts floating, take it out and discard it. 

Put dal dumplings in the hot oil, put 5-7 chunks at a time, and fry them over low-medium heat. After 2 minutes, flip all dumplings and carefully fry them on both sides until nicely golden brown. 

Once they are properly fried, drain them from the oil and place them on a kitchen towel. Repeat the same process to fry the remaining dal fritters. 

Masoor dal fritters are ready to serve

Hot serve masoor dal phulki with ketchup, green sauce, and kachaloo along with tea or coffee

 

                                          

Dhaba Mutton Karahi Recipe

Dhaba Style Mutton Karahi | Restaurant style Mutton Karahi || How to Make Mutton Karahi with step-by-step photos 

Dhaba Mutton Karahi is a delicious, spicy, and relish dish. This is one of the most popular Pakistani dishes that you will come across on almost every Pakistani menu anywhere in the world.

In the Desi language, a roadside restaurant is called a Dhaba, and here I tried to share this tasty Dhaba-style or restaurant-style mutton karahi recipe. I think there is no difference between them; rather, if you want to compare the tastes of Dhaba or roadside restaurants, then Dhaba has more taste than lavish restaurants. Dhaba Mutton Karahi especially comes from Lahore street food. 

Lahore is famous for its culturally enriched food items. It is impossible to be on a diet there 😉 lol People here in Lahore are known as food lovers. As all of you know,w I am always tempted to try easy and popular dishes at home and perfect them as many as possible. One of them is this Dhaba Mutton Karahi.

               

Mutton karahi is a specialty of street food. This dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok, a pan that gives the dish its name.

I made it with less fat, but the taste was so good and excellent. It was so tender and succulent. This dish is a very simple and lip-smacking dish for anyone who loves to have a spicy treat occasionally. It's so simple that if you have ingredients in hand, nd then get ready, get set, and go.

It pairs best with butter naan or simply plain naan and may be served along with rice,e tandoori roti, ti or homemade chapatti,zeera, or green raita, along with onion.

For more korma recipes:

Mutton korma

Shahi mutton korma

Chicken korma

If you have tried this Dhaba Mutton Karahi Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips for making Tasteful Karahi:

To make the perfect mutton karahi, use goat leg meat. Using ghee will enhance the flavor of your dish. Cook mutton karahi in an iron wok for the best results. Be careful not to add too much water, as it can make the mutton mushy and cause it to shred. Additionally, avoid overcooking the mutton, as it may turn blackish. 
                     

To prepare this recipe, wash the meat and set it aside.

             

For blanching tomatoes Boil the water and put the tomatoes into the water. Let the tomatoes fcook or a minute, remove the skin, and cut them in half. Set aside.

                         

  

Heat the pan and dry roast cumin and coriander seeds together for a minute over a low flame. Coarsely crush them in the mortar and set aside. 

                   

Grate the ginger

               

Heat up the ghee in the pot/pan or wok.

             

Add ginger-garlic paste, sauté it for a minute,e then put the mutton in the oil. Fry them with ginger-garlic paste for 5 minutes over medium heat.

                         

Now pour water into the pot.

                 

Bring it to a boil and cover the lid. Allow it to cook on a medium flame until the water is dried out.

                  

Remove the lid and take out all excess oil from the pot, and keep it aside.

                 

Now place tomatoes over mutton and again cover the lid_Let it cook until tomatoes are soft.

Once the tomatoes are soft.

                  

Then add powdered spice and roasted spices. Keep on stirring on a medium flame for 10-12 minutes.

                

Then add grated ginger, green chilies, and remaining ghee.

                         

Further, stir to mix and simmer it for 5 minutes over a very low flame.

                  

Dhaba mutton karahi is done.

                   

Transfer to the serving dish/wok. Garnish the karahi with ginger, coriander leaves, and green chilies.

                 

Serve hot with chapatis, naan, or rice with lime and onion.

                 

Simple Burger Bun Recipe

Simple Burger Buns | Homemade Buns || How to Make simple burger bun with step-by-step photos

Simple Burger Buns are a type of plain bread formed into a rounded bun shape and are most often split and used for a burger sandwich. It is most often made from a dough prepared from white bread flour, all-purpose flour, or whole-wheat flour. Commercially prepared burger buns are often already split, and some are occasionally topped with sesame seeds.
                       

Today, I am sharing a Burger Bun Recipe. These simple buns are perfect for burgers, but also fine for any kind of sandwich. 

Additionally, you can make many things from this burger bun, like bun kabab,kaleji bun, beef burger, chicken burger, egg burger, etc. You can also have or serve it as a breakfast with butter, jelly, and cheese cream. I will also share many more related recipes, which will be made from the homemade burger bun.

The homemade burger bun is softer and more flavorful than market buns. In this recipe, the main ingredients are yeast, all-purpose flour, egg, butter, and milk powder

So let's begin to know how to easily make burger buns at home 

                   

If you have tried these Simple Burger Buns Recipes, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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First, mix an equal amount of milk and egg together for washing on top of the buns and keep aside. In the baking tray, place a butter paper according to the tray size.

Take a large bowl and sieve the all-purpose flour/maida
Make 2 wells in the center of the flour, then add instant yeast, sugar, salt, egg, milk powder, and warm milk.

Mix and rub them with both palms till turn to crumble
Start kneading soft dough to add lukewarm water little by little till the dough is well combined. Now add oil/butter and keep kneading for 5-10 minutes. The dough should be soft and smooth.

Cover it with the cling foil, keep it in a warm place,e and let the rising double in size. It may take around 2-3 hours maximum.


                                               

Firstly,y preheat the oven to 250 C for half an hour.

After rising the dough, take it out of the bowl, gently deflate the dough, and divide it into 8-10 balls.

Shape each ball into a round ball, flatten to about 3" across 
Place the buns on a lightly greased or baking sheet
Cover and then let them rise again for about 1/2 hour 
until noticeably puffy

        

After ½ hour, ur brush the buns with egg milk wash.

Sprinkle some sesame seeds over the buns and bake the buns in the preheated oven at 200 °C00C for 20-30 minutes until golden.
Remove them from the oven, and brush them with the remaining melted butter. This will give the buns a satiny, buttery crust.

Cool the buns on the rack.

Nothe w buns are done to serve with jelly, butter, tea, or coffee.