chana dal pakora recipe, how to make chana dal pakoda

chana dal pakora recipe with step by step photos – these crispy fried fritters made from bengal gram are one of the favorite tea time snacks at home.

chana dal pakora

these chana dal pakora are different from the south indian dal vada in terms of taste and texture. the taste is different as no curry leaves are used here. the texture is different as the chana dal is ground finely unlike the batter made for vada. also some water is added when grinding the soaked chana dal. the result is a crisp texture from out and a soft bite from within.

in india, we make pakoras or fritters from many veggies as well as from lentils. while making pakoras from lentils, we need to grind them in a grinder and make a smooth batter along with some spices. i always soak the lentils overnight. but if short of time, you can soak the lentils for about 3 to 4 hours.

serve the chana dal pakora hot with green chutney or tomato ketchup. a cup of hot ginger tea or masala chai will also go well with them. here i served with my very easy and quick recipe of coconut chutney that requires no tempering.

if you are looking for more pakora recipes then do check:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

chana dal pakoda

5 from 2 votes
chana dal pakoda recipe - crisp and soft pakoras or fritters made with ground bengal gram.
chana dal pakora
Author:Dassana Amit
Prep Time:4 hrs
Cook Time:30 mins
Total Time:4 hrs 30 mins
Course:snacks
Cuisine:north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

for grinding pakora batter

  • ½ cup chana dal (bengal gram)
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon cumin seeds (jeera)
  • 2 to 3 small garlic cloves (lahsun) - roughly chopped
  • ½ inch ginger (adrak) - roughly chopped
  • 1 green chili (hari mirch) - roughly chopped
  • 1.5 to 2 tablespoon chopped onion
  • 1 pinch asafoetida (hing)
  • 1 pinch baking soda (optional)
  • 1.5 to 2 tablespoon water for grinding

other ingredients for pakora

  • 2 tablespoon chopped onion - to be added later to the ground batter
  • ½ to ¾ tablespoon chopped coriander leaves - can also be added later in the batter
  • salt as required
  • oil for deep frying or shallow frying

INSTRUCTIONS

making chana dal pakora batter

  • pick and then rinse the dal for a couple of times in water.
  • soak the chana dal in enough water for 3 to 4 hours or overnight.
  • drain the soaked dal and add them to the grinder.
  • add 1.5 to 2 tbsp chopped onion along with the chopped green chilies, ginger and garlic, asafoetida, fennel seeds, cumin seeds in the grinder.
  • add 1.5 to 2 tbsp water and grind to a smooth batter.
  • take the ground batter in a bowl. add 2 tbsp chopped onion and salt.
  • also add a pinch of baking soda if using. mix the batter very well.

making chana dal pakora

  • heat oil for deep frying in a pan or kadai. 
  • drop spoonfuls of the batter in medium hot oil.
  • fry the chana dal pakoras till crisp and golden. 
  • drain the pakoras on paper towels to remove excess oil.
  • serve chana dal pakoras hot or warm with green chutney or coconut chutney or tomato ketchup.
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step by step chana dal pakora recipe

1. soak the chana dal in enough water overnight or for 3 to 4 hours. drain them and keep aside.

chana dal for chana dal pakora recipe

2. in a wet grinder, add onion, ginger, garlic, green chili and whole spices. add 1.5 to 2 tbsp water and grind to a smooth batter.

preparing batter for chana dal pakora recipe

3. take the ground batter in a bowl. add some chopped onions & salt to it and mix well

batter to make chana dal pakora recipe

4. drop spoonfuls of the batter in medium hot oil and deep fry or shallow fry the pakora till crisp and golden.

frying pakoras - chana dal pakora recipe

5. drain the chana dal pakora on paper towels to remove excess oil.

chana dal pakora recipe, chana dal bhajji recipe

6. serve chana dal pakora hot with green chutney or coconut chutney or tomato sauce.

chana dal pakora recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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13 comments/reviews

  1. An excellent recipe.the pakodas turned out too good.great tea time snack.everybody at home loved it.
    Just wanted to know what difference it would make in texture if the lentils are soaked overnight or for 2 to 3 hours.thanks.5 stars

    • thank you winnie. soaking lentils overnight helps them to grind easily and they are easy to digest too. soaking chana dal for 2 to 3 hours gives a crisper texture as compared to soaking overnight. chana dal soaked overnight has a more softer texture as compared to chana dal soaked for 2 to 3 hours. so if you are looking for a crispy crunchy texture, then soak chana dal for 2 to 3 hours. hope this helps.

  2. Thank u dassana jee the pakora were really yummy.. Thanks for sharing ur recipes with us.. I am in love with ur website.. god bless you:)5 stars

  3. very good recipe with too good explanations. Keep up this good work.
    God bless you

    S. Lalji