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Crispy Chana Dal Pakora Recipe | Lentil Fritters

                                                                   
crispy chana dal pakora recipe

                           

Crispy Chana Dal Pakora Recipe | Lentil fritters || Dal Pakoda with 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.                            

lentil fritters

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.

                            
lentil fritters


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! 

                      

crispy chana dal pakora recipe

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!

                                   

dal pakoda

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If you have tried this Chana Dal Pakora, 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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dal pakoda

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,

                                   

lentil fritters
lentil fritters

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.

                         

dal pakoda

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.

                                    

lentil fritters


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.

                                  

crispy chana dal pakora recipe

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.

                                          

crispy chana dal pakora recipe

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.

                         

lentil fritters
lentil fritters

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.

        

dal pakoda
dal pakoda

When perfectly cooked, use a slotted spoon to transfer the pakoras onto a kitchen towel, where they can rest and absorb any excess oil. 

                              

dal pakora recipe


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! 

      

dal pakoda

Serve the hot chana dal pakora with ketchup and masala tea 


crispy dal pakora recipe




Chicken Karahi Recipe | Karahi Gosht


chicken-gosht-karahi-recipe-with-step-by-step-photos

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. 
                      
chicken-karahi-recipe


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 

                         
chicken-karahi


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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ingredients-of-karahi

Take all ingredients and prepare all veggies.s

                                                         
chop-veggies

On the other hand, whisk the yogurt and add karahi gosht masala to it, stir to mix well.
            
whisk-the-yogurt


Pictorial:

chicken-karahi-recipe


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.


cook-chicken


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


add-spiced-yogurt-in-chicken


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 saladraita.

                                   



Aloo Shimla Mirch KI Sabzi Recipe | Aloo Capsicum

                                   
aloo shimla mirch ki sabzi recipe


Aloo Shimla Mirch KI Sabzi Recipe| Aloo Capsicum |Aloo Bhujia Sabzi With 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. 


                                                      
aloo capsicum


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.                  

aloo shimla mirch ki sabzi recipe

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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Have you tried Potato capsicum? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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aloo capsicum


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. 

                    

aloo capsicum


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.

          

aloo shimla mirch ki sabzi
aloo shimla mirch ki sabzi

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.

                                 

aloo capsicm


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.


                               

aloo shimla mirch ki sabzi



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.

                     

aloo capsicum

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.

                                           

aloo shimla mirch ki sabzi recipe


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.


          

aloo shimla mirch ki sabzi recipe

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.


                                         

aloo capsicum

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.

                 

aloo shimla mirch ki sabzi

Final step:

Finally, when finished cooking, transfer the Aloo Shimla Mirch ki Sabzi into a beautiful serving bowl. 



aloo shimla mirch ki sabzi


Serve it piping hot alongside fluffy parathas, warm chapatis, or soft naan, and enjoy the delightful medley of flavors and textures in every bite!

                                           

aloo capsicum

                                                 


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