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Masoor Dal Pakora Recipe ( Red Lentil Fritters )

masoor dal pakora recipe with step by step photos

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.

put-spices-into-the-drained-and-soaked-masoor-dal

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.

add-coriander-leaves-and-green-chillies-into-the-dal-batter

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.

add-salt-and-whisk-dal-batter-until-fluffy-and-light

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.

fry-phulki-until-nice-golden-brown-colour

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

French Bread Pizza Recipe

Sana Rasheed 2 Comments

French Bread Pizza || French Bread || How to make Garlic French bread pizza with step-by-step photos

French bread pizza is the easiest way to make pizza at home, and it's ready within 25 minutes. It is made crisp and soft. Garlicky and herby pizza sauce makes your bread pizza delicious and flavored. It has incredible flavor, and perfect texture (crisp exterior, soft interior), and it’s so easy to customize

I have already shared French bread in my last recipe. Now I made a pizza with French bread. I used mushrooms and olives for pizza topping, along with a garlicky cheese mixture, while you can add veggies, chicken, or mincemeat of your choice. Whatever you do, like most, on top of pizza. But in this recipe, garlic is the main ingredient, of this recipe as shown in the name of the recipe.

How to Store!

These actually make great leftovers! To properly store:

Let cool.
Wrap in plastic wrap or foil and transfer to the refrigerator.
The store is there for up to 2 days.

For the best result, follow my detailed step-by-step photo

Instructions and tips below the recipe card

Homemade French Bread Pizza Ingredients:

French bread. Use soft-crusted French bread from the store that’s wrapped in plastic, or you can make my recipe for homemade French bread.d

Cheese: Use mozzarella and cheddar cheese together, enhancing the taste and texture of the pizza slice. But I used mozzarella cheese as I didn’t available chattered cheese at home.

Pizza sauce: I highly recommend my homemade pizza sauce for this. It will only add a few minutes of prep. Worth it

Pizza seasoning: Usually, people give the final touch with oregano by sprinkling it on top of the pizza. But here I used my homemade pizza seasoning. It makes your pizza extra-flavored and aromatic.

Olives and Mushrooms: I used both ingredients in the topping. But you can vary using peppers, tomato slices, onion slices, and sausages.

Garlicky cheese: To prepare spiced garlicky cheese, I mixed fresh crushed garlic, peri red chili, and parsley with the grated cheese. You can use garlic powder instead of fresh chopped garlic, and if you don’t like spiced cheese, then skip peri red chili and use black pepper instead of chili.

For more similar recipes:

Stuffed chicken bread

Chicken bread roll

Sausage bread roll

Calzone

Mince bun burger

Beef tikka pizza

If you have tried this French Bread Pizza, don’t forget to rate the recipe. You can also follow me on social media.

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Combine chopped garlic, parsley, and peri red chili with the cheese.

And mix them well together. Preheat the oven to 180 C degrees and lightly grease the baking tray.

Cut the French bread loaf into medium-sized slices,s or cut the French bread in half evenly through the length.

Spread the pizza sauce over each piece.e

Sprinkle evenly with garlicky cheese mixtu, re and place some slices of mushrooms.

sprinkle-cheese-and-place-mushrooms-slices

And olives on top, and then finish with the desired topping or pizza seasoning.

Bake in a preheated oven at 180 C until the cheese is fully melted, about 10-15 minutes. If you like tobrownr then broil during the last 1 minute or so (keep close eyes on it)

Garlic French bread pizza is baked.

Serve hot with a hot cup of tea.

garlic-french-bread-pizza-serve-with-tea

Chicken Pakora Recipe

Sana Rasheed Add Comment

Chicken Pakora | Chicken Fritters Recipe | How to Make Chicken Pakora with step-by-step photos

Chicken Pakoras are mouth-watering and tasty. Pakoras are a favorite hot snack in India and Pakistan, usually made with gram flour batter and deep-fried. However, there’s nothing to stop you from experimenting with using different meats such as beef, fish, prawns, and chicken.

As in this recipe for chicken pakoras, everybody has their own variations for the pakora batter. I did the marinade, and the chicken is simply added to the dry ingredients and then dissolved with a little water as a pakora batter. A deliciously crunchy and satisfying Pakistani starter, which is perfect when served with a variety of sauces. These chicken pakoras are quick and easy to make and taste fantastic.

Chicken pakora is a crisp fried appetizer made with chicken. gram flour,ginger-garlic, lemon, spice powder, and herbs. These addictively delicious and crunchy chicken bits are not only flavor-packed but are also tender and juicy.

Pakoras are a classic all-time favorite, and many loved snacks across Pakistan. There are different varieties made, likeveggies pakora, dal pakoda, egg pakora, and chicken pakora. These chicken pakoras make an amazing snack for your weekend evenings, parties, or even when you have friends over. Chicken pakoras can also be served as an appetizer with your weekend meal.

Try serving chicken pakora with yogurt sauce and green sauce, so let's go ahead and know how to make the recipe.

Tips:
Chop the chicken into bite-sized pieces, ensuring they are as uniform in size as possible to help fry the chicken evenly.

Rice flour or cornflour is essential for making these chicken pakoras. If you don't have both, you can use millet flour instead, but don't skip this step.

This recipe will give you crispy pakoras, and altering the ratio of besan, rice flour, or cornflour may not achieve the same texture.

We love these chicken pakoras with plenty of green chilies and coriander leaves, as both flavors enhance the dish significantly. You can also substitute mint and curry leaves for coriander if you prefer.

Additionally, you can use egg whites to help lock in the chicken's juices, preventing the meat from becoming dry, hard, or chewy. However, if you're using brined or young chicken, you can skip the egg.

I use young chicken, which is why I didn't include the egg in my recipe.

If the mixture turns out too soggy, add a little flour to fix it. Avoid frying a soggy mixture, as it may result in very soft pakoras.

Always fry the pakoras in moderately hot oil over medium heat. Frying in extremely hot oil will brown them too quickly on the outside while leaving the inside uncooked. Conversely, frying on a low flame will make the chicken pakoras hard, chewy, and rubbery.

You can also make pakoras using fish or beef instead of chicken. If you choose to use beef, be sure to apply some tenderizer powder or papaya paste to the beef pieces and let them marinate overnight.

For extra crispiness, you can double-fry the chicken pakoras. The first fry should last at least five minutes; then, drain them on a paper towel. For the second fry, use medium-hot oil until they turn crispy and crunchy.

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

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To prepare this recipe, firstly, marinade the chicken, wash the chicken breast thoroughly under running water, put the chicken breast in the colander, and let them drain so that most of the liquid is removed from them.

Cut the chicken breast into small bite-size, then put ginger garlic paste, lemon juice, and salt, stir to mix well, and cover it. Keep it in the fridge for an hour. Collect the rest of the ingredients and prepare all veggies.

Lightly dry roast cumin and coriander seed,s then crush them coarsely....

crush-the-roasted-cumin-and-coriander-seeds-together

Combine all flours in the medium-sized mixing bowl, then add baking powder instead of baking soda, and mix them together very well.

Put all dry spices into the mixed flour.r

Then add salt and turmeric powder, and stir to mix well.

Add chopped vegetables to the dry flour batter.

add-chopped-vegetables-to-the-flour-batter

Further mix veggies with dry flour batter

Put the marinated chicken into the dry batter.

Mix the chicken pieces with dry flour batter till turn into fully coated.

Dissolve the chicken batter with a little water.

dissolve-the-chicken-batter-with-little-water

The chicken batter should be thick.

Medium heat the oil in a wok, when you see the oil gets hot, then drop the tiny batter fritters in the oil when it starts floating, your oil is ready, turn down the flame to low.