Crispy Chana Dal Pakora Recipe | Lentil
fritters|| Dal Pakodawith step-by-step photos and video....
Chana Dal
Pakora, also known as Lentil Fritters, is a delightful
deep-fried snack that is a cherished treat often savored during Iftar in
Ramadan. While this tasty dish, also known as masala vada in India, has found
immense popularity there, it remains relatively rare in Pakistan,
where it's
seldom seen at street stalls or sweet shops. In my family, we fondly call it
"kachri," a traditional name that has been lovingly passed down
through generations.
These
golden-brown fritters, made from coarsely ground chana dal (split chickpeas),
boast a unique combination of crispy exterior and a soft, flavorful interior.
The process involves soaking the chana dal until it becomes plump, followed by
grinding it with an array of aromatic spices and a splash of water.
For
a detailed recipe, watch my video where I explain the steps one by one.
My Latest Lentil Fritters Video:
This careful
preparation results in a harmonious blend of textures, where the fritters are
light and airy on the outside while remaining tender and delectable within.
In Pakistan,
pakoras or fritters come in various forms, incorporating a medley of vibrant
vegetables and lentils. When making lentil pakoras, the key is to create a
coarse paste with the lentils and spices, which allows for that coveted crunch.
I typically soak the chana dal for 5-6 hours in warm water to achieve the best
consistency. However, if you're pressed for time, a shorter soak of about 2
hours will suffice.
Chana Dal
Pakora holds a special place in my heart as my all-time favorite snack, and
it’s the perfect accompaniment to a steaming cup of tea. They're traditionally
served alongside zesty green chutney and sweet ketchup, creating a delicious
contrast. It's essential to note that consuming these pakoras can cause gas for some individuals.
Those with
sensitive stomachs might want to enjoy them in moderation. To help alleviate
potential digestive discomfort, I’ve added fresh ginger to the recipe, infusing
the pakoras with a warm, spicy kick. Dive into this flavorful experience and
enjoy every crunchy bite!
Recipe Note:
To make your
lentil fritters super crispy, it's crucial to pay attention to how you grind
the lentils. They should be ground with just a splash of water; adding too much
water will result in soft and soggy fritters. Coarse grinding is essential for
achieving that perfect crispiness.
While
I typically use one type of lentil for my dal pakoda, feel free to experiment
by combining different lentils such as black whole masoor, yellow moong dal,
green moong dal, or even more chana dal to suit your taste.
When frying
the dal pakoda, ensure that the oil is at a medium-hot temperature and fry the
fritters over a high-medium flame until they are nicely crisp. If the flame is
too low, the chana dal pakora will end up uncooked and soggy. Maintaining the
right flame is key for crispy results.
Incorporating
carom seeds (ajwain) and ginger not only enhances the flavor but also makes the
dal pakoda easier to digest and helps prevent gas. Otherwise, it can lead to
discomfort and gas in the intestines. Enjoy your cooking!
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How to make Lentil
fritters?
Step 1:
To embark on
this delicious culinary adventure, start by soaking the chana dal in warm water
for at least two hours.
This will soften the lentils, enhancing their texture and flavor. While the dal soaks,
Take some time to finely chop the onion,
garlic, ginger, green chilies, and fresh coriander, ensuring that each
ingredient is prepped for optimal impact in the final dish.
2nd step:
Once the chana
dal is adequately soaked, it’s time to blend the ingredients. In a food
processor, combine the softened chana dal, chopped onion, ginger, garlic, dry
red chilies, and green chilies.
Add a touch of black pepper and cumin seeds for
an aromatic depth, along with a splash of water to facilitate the grinding
process.
Pulse the mixture until it's coarsely ground—avoid turning it into a
paste, as we want to maintain a bit of texture for the fritters.
After grinding,
gently fold in the finely chopped green chilies, fresh coriander, and a
generous pinch of salt into the lentil mixture. For those who enjoy a bit of
extra crunch, you may add some chopped onion at this stage.
However, I
personally opted out of adding onion this time to maintain a firmer texture in
the dal pakoda.
3rd Step:
Next, heat oil
in a deep pan over medium heat. Once the oil reaches the right
temperature—medium hot but not smoking—carefully drop in small, flattened
portions of the pakora mixture.
It’s essential to fry them in batches to avoid
overcrowding, as this can lead to the fritters shredding instead of remaining
intact and crispy.
Allow the dal
pakora to fry undisturbed for 2-3 minutes over a medium-high flame. Keep a
close eye on them; once they begin to float to the surface,
it’s time to turn
them over to fry the other side for the same duration. Continue frying,
ensuring an even golden-brown color and a satisfyingly crispy texture.
When perfectly
cooked, use a slotted spoon to transfer the pakoras onto a kitchen towel, where
they can rest and absorb any excess oil.
This final step ensures that each fritter
is delightfully crispy on the outside and bursting with flavor on the inside.
Enjoy your homemade lentil fritters as a snack or a delicious appetizer!
Chicken Karahi Gosht | Karahi Gosht | How to Make Karahi Curry Recipe with step-by-step photos
Karahi is a popular and traditional recipe. It is known as a gosht karahi, has various types, various tastes, and various cooking styles according to their culture and tradition. In this recipe, different spices are used to bring a unique taste. Karahi has more variety available in the market, such as green karahi, white karahi,
Peshawari karahi. Smoky karahi, dum karahi, Lahori karahi, etc, I will teach you all types of karahi recipes. Inshallah, this recipe is made with chicken, lamb, mutton, beef, and fish as well.
The main ingredients are tomatoes, yogurt, and meat.
It is one of the hottest favorite dishes across the world. People make it cook at special events or occasions, whether it be a wedding or any celebration, Eid, or festivals. People most like to have it with naan,taftan,sheermal, and Tandoori Roti
I am using chicken in it, you can use another meat, whatever you want, so let's begin
If you have tried this Chicken Karahi, 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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Take all ingredients and prepare all veggies.s
On the other hand, whisk the yogurt and add karahi gosht masala to it, stir to mix well.
Pictorial:
Take a pot/wok, heat the ghee, then add chopped onion, sautรฉ it for 2 minutes on medium flame right after.
Add washed chicken pieces and fry them on a low-medium flame till they change color, keep on stirring the chicken by adding ginger garlic paste.
Add spiced yogurt to the chicken, stir to combine well, and let it cook on a medium flame for 10 minutes. Once the chicken leaves the oil, add tomatoes along with 3-4 green chilies.s
Stir them well on low-medium flame or until ghee is separated, now add grated ginger, remaining green chilies, and coriander leaves, and mix them slightly. Simmer it further for 10 minutes on a low flame.
Now Chicken karahi is ready to serve with naan,sheermal, tandoori roti,rumali roti, and chapatis along with salad, raita.
Aloo Shimla Mirch KI Sabzi Recipe| Aloo Capsicum |Aloo
Bhujia SabziWith Step By Step Photos And Video
Aloo
Shimla Mirch Ki Sabzi, also known as Aloo Capsicum or Aloo Bhujia Ki Sabzi,
is a simple and delicious vegetarian dish made with potatoes and bell peppers.
This recipe requires minimal chopping, making it an ideal choice for a quick
weeknight meal.
It is
loved for its simplicity and rich, flavorful qualities. Serve it with roti or
plain paratha for a complete meal. This flavorful Aloo Capsicum is one of my
all-time favorite recipes. The best part about Aloo Shimla Mirch Ki Sabzi is
that it's quick and easy to prepare
When I'm
in a rush and can't find time due to my busy schedule, this Aloo Bhujia Sabzi
is a convenient option for me. It can be ready in just 30 minutes, using no
fancy ingredients, just potatoes, capsicum, and tomatoes from your fridge.
This
potato-capsicum dish is typically prepared as a wet recipe. I have added
tomato paste for moisture. If you prefer a dry Aloo Shimla Mirch, you can skip
the tomato paste. Alternatively, if you prefer to use fresh tomatoes, simply slice them and add them to the dish, cooking until the Aloo Capsicum is tender and dry.
Recipe Note:
Potatoes
may lose their flavor in the summer, especially from May to August. When
cooking, remember to choose red potatoes for their delightful taste. In aloo
shimla mirch ki sabzi.
I added
green bell pepper (capsicum), but feel free to enhance your dish's appeal with
red, orange, or yellow peppers for a vibrant touch.
Tomato
paste can bring wonderful moisture to your veggies. If you seek a drier recipe,
consider skipping the paste or opting for fresh tomato slices instead.
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Aloo Capsicum Video:
As you
prepare your aloo potato capsicum, remember to embrace the natural moisture of
the tomatoes and onions, cooking on a low flame without added water for a rich
and flavorful experience.
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How to Make Aloo
Shimla Mirch Ki Sabzi?
Step 1:
To create
a flavorful Aloo Shimla Mirch ki Sabzi, begin by carefully washing and peeling
the potatoes. Cut them into even-sized cubes for uniform cooking.
Next, dice a
vibrant onion and chop the crisp capsicum (shimla mirch) into bite-sized
pieces, ensuring they will add a lovely crunch to your dish.
Step 2:
Heat a
generous amount of oil in a spacious pan over medium flame until it shimmers.
The oil should be hot enough to enhance the flavors of the spices.
Add a
teaspoon of cumin seeds and a teaspoon of mustard seeds to the oil, watching
them sizzle and pop. Toss in freshly grated ginger and finely chopped green
chilies, allowing their aromatic fragrances to fill your kitchen as they
crackle for about a minute.
Introduce
the potato cubes to the pan, stirring them to coat with the fragrant spice
mixture.
Sautรฉ the potatoes for about 2 minutes, letting them absorb the warmth
and flavors.
Sprinkle
in salt and a pinch of turmeric powder, stirring well to combine. Cover the pan
with a lid
And reduce the heat to low, letting the potatoes gently steam. Stir
occasionally to prevent sticking, until they become tender and soft.
Once the
potatoes are about 70% cooked, add in chili flakes for a spicy kick, crushed
coriander for a hint of citrus, and a dollop of rich tomato paste.
Stir
everything together, allowing the mixture to meld into a vibrant blend of
colors and aromas.
Bring the
dish to a gentle boil, then cover the pan once more and let it simmer until the
potatoes are fully cooked and infused with the spices.
Now is
the time to fold in the chopped capsicum, mixing lightly so the bright green
pieces remain crisp. Finish with a sprinkle of garam masala powder, stirring
gently to unify the flavors.
Cover the pan again and let it simmer for an additional 10 minutes, allowing the capsicum to become al dente while retaining its vivid color.
Final step:
Finally,
when finished cooking, transfer the Aloo Shimla Mirch ki Sabzi into a beautiful
serving bowl.
Serve it piping hot alongside fluffy parathas, warm chapatis, or
soft naan, and enjoy the delightful medley of flavors and textures in every
bite!