चना दाल के कुरकुरे मजेदार पकोड़े | No Besan Pakora | Dal ke Pakode | Pakora Recipe | KabitasKitchen

chana dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

onion

🥗Healthier: green onion

💰Cheaper: leeks

Green onions add a milder flavor.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color without intense heat.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin offers convenience.

Soak 1 cup chickpeas lentil (chana dal) for 30 minutes in warm water or 2 hours in normal water.

Drain the soaked lentil and put it in a blending jar.

Add 2 inch ginger, 10-12 garlic cloves, and 3-4 tbsp water to the jar.

Blend until a coarse paste forms, ensuring a coarse texture for crunchiness.

Transfer the paste to a bowl and add 2-3 finely chopped green chilies, 1 big chopped onion, salt to taste, 1 tsp cumin powder, 1/2 tsp garam masala powder, and 1 tsp chili flakes (or red chili powder).

Mix well without adding more water.

Heat oil in a pan over medium-high heat.

Using a spoon or hands, add small portions of the mixture to the hot oil, ensuring the oil is sufficiently hot to prevent sticking.

Fry until golden brown, ensuring to cook properly to avoid rawness inside.

Remove the pakoras and repeat the frying process for remaining mixture.

Fry curry leaves and green chilies for garnishing.

Serve the pakoras with tomato ketchup and the green chutney made from 2 green chilies, 10-12 garlic cloves, 1/2 cup coriander leaves, 1-2 tbsp curd, and salt, blended without water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens