Masoor Dal Pakora is a traditional and crispy snack of the Bihari household, extremely delicious, lip-smacking on the outer and crispy and super soft and spicy inside, Masoor Dal Pakoda which is popularly known as red lentil fritter is the Pakistani perfect 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 hot 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 is served with Katchalov at iftar time don’t get confused by listening to this weird word kachaloo :)
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 fritters
My Latest Video Masoor Dal Pakora:
Use chili more or less as per your requirement. If you never tried these red lentil fritters. Then do try once. I guarantee you will love to make it again and again.
So let's come to know how to cook Masoor dal pakora with step-by-step photos...
Tips:
- Don’t add more water at the time of blending dal just because pakora may lose its shape and absorb oil
- It will look like a dice shape instead of a round
- Whisk the masoor batter for 10 minutes until fluffy otherwise after frying pakora may be harder
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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 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 meantime heat the oil in the wok over low-medium heat, add salt to the dal batter, and keep whisking till turns into a light and fluffy batter
The batter should be fluffy and light according to picture, drop the batter in the hot oil to check its temperature, once it starts floating take it out and discard
Put dal dumpling in the hot oil, put 5-7 chunks at one time, and fry them over low-medium heat, after 2 minutes flip all dumplings and carefully fry them from both sides until nicely golden brown color
Once they are properly fried drain them out from the oil and place them on a kitchen towel_Repeat the same process to fry the remaining dal fritters
Hot serve masoor dal phulkari with ketchup, green sauce, and kachaloo along with tea or coffee
Masoor dal pakora is a traditional and crispy snack of the Bihari household, extremely delicious, lip-smacking on the outer and crispy, and super soft and spicy inside.
Ingredients:
- 2 cups, masoor dal (red lentil)
- 1 medium, onion
- 3-5, garlic cloves
- 5-7, whole red chilies
- 1 tsp, black peppercorn
- Salt to taste
- ½ tsp, white cumin
- 1 tbsp, coriander leaves
- 2-3, green chilies
- As required, oil for frying
How to Make Masoor Dal Pakora?
- Firstly Whisk the masoor dal batter until light and fluffy, then add salt, coriander leaves, green chilies
- Stir to combine well
- In the wok pour oil and heat well
- Drop batter into the oil to check its temperature
- Once it starts floating take it out
- Reduce the flame to medium-low
- Put one masoor chunk into hot oil very carefully
- One Pakora size should be equal to one small bite
- 5-7 phulki put into oil at one time
- Fry them over medium-low heat from all sides until nicely golden brown color
- Once it is fried properly drain them out from the oil
- Place on a kitchen towel to remove excess oil
- Repeat the same process to fry the remaining fritters
- Hot serve masoor dal phulki with ketchup, green sauce, and Kachaloo along with tea or coffee
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