chana dal pakora
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5 from 2 votes

chana dal pakoda

chana dal pakoda recipe - crisp and soft pakoras or fritters made with ground bengal gram.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: snacks
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit


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


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.