Are you bored with the regular Kanda Bhaji (onion fritters) and looking for a unique, crispy, and healthy snack? Try this amazing Akkha Masoor Palak Pakoda recipe! Made with whole red lentils (Masoor Dal) and fresh spinach, these fritters are packed with protein and flavour.
Unlike traditional pakodas, this recipe uses very little flour and relies on the coarse texture of the lentils to get that perfect crunch. The addition of rice flour ensures they stay crispy for longer and don’t absorb excess oil. Whether it’s a rainy day or just a craving for a savoury tea-time snack, this Masoor Dal Bhaji is the perfect choice. It’s a popular Maharashtrian snack that is easy to make and tastes delicious.
Let’s get started with this simple, step-by-step guide to making the perfect Crispy Masoor Dal Fritters.
Also Read – Akkha Masoor Recipe: Dhaba Style Masoor Dal with a Twist
Ingredients List:
- Main Ingredients:
- Whole Red Lentils (Akkha Masoor): 1 cup (soaked for 8 hours or overnight).
- Onions: 3 medium, chopped.
- Spinach (Palak): 1 handful, roughly chopped.
- Fresh Coriander: A handful, chopped (include stems for flavour).
- Besan (Gram Flour): Approx. 1 cup (use as needed for binding).
- Rice Flour: 1 tbsp (for extra crispiness).
- Spices & Aromatics:
- Green Paste: 1 Green Chilli + 1/2 inch Ginger + 2 Garlic Cloves (crushed coarsely).
- Cumin Seeds (Jeera): 1 tsp.
- Carom Seeds (Ajwain): 1/4 tsp.
- Coriander Powder: 1 tsp.
- Turmeric Powder (Haldi): 1/4 tsp.
- Red Chilli Powder: 1 tsp (adjust to taste).
- Asafoetida (Hing): A pinch.
- Salt: To taste.
- Oil: For deep frying.
Also Read – Creamy Rice and Carrot Kheer Recipe | Tandul Gajarachi Kheer for Prasad
Step-by-Step Instructions:
- Prepare the Lentils: Take the soaked Akkha Masoor (lentils) and drain the water completely. Transfer them to a mixer jar.
- Coarse Grinding: Pulse the mixer (start-stop mode) a few times. The texture should be coarse with some whole lentils visible. Do not add water and do not make a fine paste.
- Mix Vegetables: Transfer the crushed lentils to a large bowl. Add the chopped onions, crushed ginger-garlic-chilli paste, chopped spinach, and coriander leaves.
- Add Spices: Add turmeric, red chilli powder, coriander powder, asafoetida, and salt. Rub the cumin seeds and carom seeds between your palms and add them for a better aroma.
- Add Flours: Add the rice flour and the gram flour (Besan).
- Bind the Mixture: Mix everything well by hand. Squeeze the onions and veggies while mixing to release their natural moisture. Do not add water. The mixture should be thick enough to hold its shape.
- Heat Oil: Heat oil in a deep pan or kadhai. Once hot, lower the flame to medium.
- Fry the Pakodas: Drop small portions of the batter into the hot oil. Do not overcrowd the pan.
- Fry to Perfection: Fry on medium heat until they turn golden brown and crispy on all sides.
- Serve Hot: Remove onto a tissue paper or strainer to drain excess oil. Serve your hot Akkha Masoor Palak Pakodas immediately!
Cooking Tips for Better Results:
- No Water Rule: The moisture from the soaked dal and onions is usually enough to bind the batter. Adding extra water will make the pakodas soak up too much oil.
- Texture Matters: Keep the dal mixture coarse (dardara). If you grind it too fine, the fritters will be soft instead of crispy.
- Rice Flour Secret: Don’t skip the rice flour; it gives that restaurant-style crunch to the Masoor Dal Bhaji.
- Temperature Control: Fry on medium heat. If the oil is too hot, they will burn outside and remain raw inside. If it’s too cool, they will become oily.
Also Read – Dhaba Style Butter Egg Bhurji Recipe | Spicy Anda Bhurji
Variations:
- Potato Version: You can grate one medium potato, squeeze out the water, and add it to the batter for a different texture.
- Methi Pakoda: Swap spinach with fresh Fenugreek (Methi) leaves for a slightly bitter, earthy flavour.
- Burger Patty: Shape the thick batter into flat patties, shallow fry them, and use them as a healthy burger patty!
- Kid-Friendly: Skip the green chillies and reduce the red chilli powder to make it suitable for kids.
Serving Suggestions:
- Pairings: These pakodas taste best with Green Chutney, Tomato Ketchup, or a cup of hot Masala Chai.
- Meal Idea: Serve as a side dish with Dal Rice or Varhadi Khichdi for a complete Maharashtrian meal.
- Monsoon Special: Enjoy them as a standalone snack during the rains with fried salted green chillies on the side.
Also Read – Crispy Fresh Green Chana Vada Recipe | Hirvya Chanyache Vade
FAQs (Frequently Asked Questions):
Q1: Can I use yellow dal instead of whole Masoor?
Ans: While you can use soaked Chana Dal or Moong Dal, this specific Akkha Masoor recipe relies on the skin of the whole red lentil for its unique crunch and fiber content.
Q2: Why are my pakodas becoming too oily?
Ans: This usually happens if the batter is too watery or the oil temperature is too low. Ensure you don’t add water to the batter and fry on medium-high heat.
Q3: Do I need to peel the skin of the lentils?
Ans: No! The skin adds crispiness and nutrition. Just wash and soak them; no need to peel.
Q4: Can I air-fry these Masoor Dal Pakodas?
Ans: Yes! Preheat your air fryer to 180°C (356°F). Brush the shaped pakodas with oil and air fry for 12-15 minutes, flipping halfway, until golden and crispy.
Crispy Akkha Masoor Palak Pakoda Recipe | Masoor Dal Bhaji
Ingredients
Main Ingredients:
- Whole Red Lentils Akkha Masoor: 1 cup (soaked for 8 hours or overnight).
- Onions: 3 medium chopped.
- Spinach Palak: 1 handful, roughly chopped.
- Fresh Coriander: A handful chopped (include stems for flavour).
- Besan Gram Flour: Approx. 1 cup (use as needed for binding).
- Rice Flour: 1 tbsp for extra crispiness.
Spices & Aromatics:
- Green Paste: 1 Green Chilli + 1/2 inch Ginger + 2 Garlic Cloves crushed coarsely.
- Cumin Seeds Jeera: 1 tsp.
- Carom Seeds Ajwain: 1/4 tsp.
- Coriander Powder: 1 tsp.
- Turmeric Powder Haldi: 1/4 tsp.
- Red Chilli Powder: 1 tsp adjust to taste.
- Asafoetida Hing: A pinch.
- Salt: To taste.
- Oil: For deep frying.
Instructions
- Prepare the Lentils: Take the soaked Akkha Masoor (lentils) and drain the water completely. Transfer them to a mixer jar.
- Coarse Grinding: Pulse the mixer (start-stop mode) a few times. The texture should be coarse with some whole lentils visible. Do not add water and do not make a fine paste.
- Mix Vegetables: Transfer the crushed lentils to a large bowl. Add the chopped onions, crushed ginger-garlic-chilli paste, chopped spinach, and coriander leaves.
- Add Spices: Add turmeric, red chilli powder, coriander powder, asafoetida, and salt. Rub the cumin seeds and carom seeds between your palms and add them for a better aroma.
- Add Flours: Add the rice flour and the gram flour (Besan).
- Bind the Mixture: Mix everything well by hand. Squeeze the onions and veggies while mixing to release their natural moisture. Do not add water. The mixture should be thick enough to hold its shape.
- Heat Oil: Heat oil in a deep pan or kadhai. Once hot, lower the flame to medium.
- Fry the Pakodas: Drop small portions of the batter into the hot oil. Do not overcrowd the pan.
- Fry to Perfection: Fry on medium heat until they turn golden brown and crispy on all sides.
- Serve Hot: Remove onto a tissue paper or strainer to drain excess oil. Serve your hot Akkha Masoor Palak Pakodas immediately!
