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 savoured 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.
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 favourite 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 to crispy results.
Incorporating
carom seeds (ajwain) and ginger not only enhances the flavour 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 flavour. While the dal soaks,
Take some time to finely chop the onion,
garlic, ginger, green chillies, 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 chillies, and green chillies.
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 greechillies, 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 colour 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 flavour on the inside.
Enjoy your homemade lentil fritters as a snack or a delicious appetiser!
Serve
the hot chana dal pakora with ketchup and masala tea.
