Chana dal pakora | Gram Bengal fritters || How to make chana dal pakora with step-by-step photos...
Chana Dal Pakoda is a delicious deep-fried snack often enjoyed as a snack or during Iftar time in Ramadan. This dish, known as masala vada in India, is less common in Pakistan, as I haven't seen it sold at any stalls or sweet shops. In our family, we refer to it as "kachri," a traditional recipe name passed down from our elders.
These crispy fried fritters made from chana dal (chickpeas) are one of the favorite tea-time snacks at home, these chana dal pakoras are different from other pagodas in terms of taste and texture, Chana dal is ground coarsely with some spices also some water is added while grinding the soaked chana dal, the result is a crisp texture from out and soft bite within In Pakistan
We make pakoras or fritters from many veggies as well as from lentils while making pakora from lentils, we need to grind them in a grinder and make a coarse paste along with some spices, I always soak the lentils for 5-6 hours in warm water
But if short of time,
You can soak the lentils for about 2 hours, Chana dal pakora is my all-time favorite snack and is served with green sauce and ketchup but this pakora produces a lot of gas in the belly patients with gas trouble should avoid eating this more, though I have added ginger to prevent gas in the belly ...
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Take all ingredients and prepare all veggies
Put soaked and drained chana dal, and spices with little water in the food processor and coarsely blend for 1-2 minutes
Then add all whole spices to the dal then grind them further for 2 minutes
Note: should not be in a smooth paste nor add more water, Its consistency should be thick and coarse
Now transfer the chana dal mixture to the medium bowl
Add salt to the paste and mix well
Keep mixing by adding chopped coriander leaves, green chilies
you can adjust salt at this stage, mix it well, and keep it aside.
Heat the oil in the wok/pan on high flame then after 2-3 minutes reduce the flame to high-medium,
Take out dal batter with the help of your finger then flatten it between your thumb and fingers. Put in the medium hot oil over a medium flame
You just add 4-5 fritters in one batch and fry each side for 2-3 minutes
Once all fritters started floating in the oil flip them carefully and fry another side the same way as before till turns to a nice golden brown color on both sides
Drain all fritters out from the oil and place on a kitchen towel so that excess oil can be removed, repeat the same process with the remaining dal paste
These crispy fried fritters made from chana dal (chickpeas) are one of
the favorite tea-time snacks at home.
- 200g, dal chana soaked in the warm water
- 1 tbsp, garlic cloves
- 1 tbsp, ginger chopped
- 1 tbsp, coriander leaves finely chopped
- 1 tsp, green chilies finely sliced
- ½ tbsp, black peppercorn
- 1 tbsp, whole red chilies to taste
- 1 tsp, white cumin seeds
- 1 tbsp, coriander seeds
- Salt to taste
- 1 tbsp, onion chopped
- 300 ml, of cooking oil for frying
How to make the Chana Dal Pakora?
- Put soaked and drained chana dal, onions, garlic, and ginger with a little water in the food processor and coarsely blend for 1-2 minutes
- Then add all spices black pepper, whole red chilies, coriander, and cumin seeds to the dal then grind them furthermore for 2 minutes
- Note: should not be in a smooth paste nor add more water, Its consistency should be thick and coarse
- Now transfer the chana dal mixture to the medium bowl
- Add salt to the paste and mix well
- Keep mixing by adding chopped coriander leaves, green chilies
- you can adjust salt at this stage, mix it well, and keep it aside.
- Heat the oil in the wok/pan on high flame then after 2-3 minutes reduce the flame to high-medium
- Take out dal batter with the help of your finger then flatten between your thumb and fingers
- Put in the medium hot oil over a medium flame
- You just add 4-5 dumplings in one batch and fry each side for 2-3 minutes
- Once all the dumplings started floating in the oil flip them carefully and fry another side the same way as before till they turn to a nice golden brown color on both sides
- Drain all dumplings out from the oil and place them on a kitchen towel so that excess oil can be removed
- Repeat the same process with the remaining dal paste
- Now ready to hot serve with the tea, ketchup, and green chutney
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