Craving a crispy, protein-packed snack that’s surprisingly simple to make? Forget the usual and dive into these unique soya chunks and chana dal pakodas! But hold on, the secret to their incredible texture – crispy outside, soft inside – lies in the precise grinding of the soaked ingredients. Coarse is key, but how coarse? And what’s the magic ratio of rice flour to gram flour that achieves that perfect bite? Skip ahead and you’ll miss the crucial steps that transform humble ingredients into addictive fritters. Intrigued? Discover the full, step-by-step instructions and unlock the flavour! (Crispy Outside Soft Inside Soya Chunks And Chana Dal Pakoda)
Ingredients:
- 100-150 g Soaked Soya Chunks
- 1 Cup Chana Dal (split chickpeas), soaked for 5 hours
- 1 tbsp (Ginger-Garlic-Green Chilli) Paste
- 1/4 tsp carom seeds (ajwain)
- 1 tbsp Cumin-Coriander powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- Coriander Leaves
- Curry Leaves Chopped
- Salt to taste
- 1 tbsp Rice Flour
- 1,1/2 tbsp Besan / Gram Flour
- Oil for frying
- Optional: Finely chopped onion
- Optional: White sesame seeds
Also Read – Egg Masala Recipe Using Fresh Homemade Spice Blend
Instructions:
- Soak 100-150g of Soya Chunks. Once soaked, squeeze out the water and grind them coarsely in a mixer or chopper. Do not make a fine paste.
- Soak chana dal for about 5 hours. It should be well-soaked.
- Grind the soaked chana dal coarsely. It should not be a smooth paste. Some whole pieces remaining are okay.
- Combine the coarsely ground soya chunks and chana dal in a bowl.
- Add ginger, garlic, and green chilli paste to the mixture.
- Add carom seeds and cumin-coriander powder.
- Add turmeric powder and red chilli powder.
- Add chopped coriander leaves and torn curry leaves.
- Add salt to taste.
- Add rice flour and gram flour.
- Mix all the ingredients well.
- Optional: You can add finely chopped onion for extra flavour.
- Heat oil in a pan for frying. The oil should be hot.
- Drop small portions of the mixture into the hot oil.
- Fry the pakodas on medium heat until they turn golden brown.
- Stir them occasionally for even cooking.
- Once golden brown and crispy, remove the pakodas from the oil.
- The soya chunks and chana dal pakodas are ready to serve.
Also Read – Category Pakoda Recipe
Crispy Outside Soft Inside Soya Chunks And Chana Dal Pakoda
Craving a crispy, protein-packed snack that's surprisingly simple to make? Forget the usual and dive into these unique soya chunks and chana dal pakodas!
Ingredients
- 100-150 g Soaked Soya Chunks
- 1 Cup Chana Dal (split chickpeas) soaked for 5 hours
- 1 tbsp Ginger-Garlic-Green Chilli Paste
- 1/4 tsp carom seeds ajwain
- 1 tbsp Cumin-Coriander powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- Coriander Leaves
- Curry Leaves Chopped
- Salt to taste
- 1 tbsp Rice Flour
- 1,1/2 tbsp Besan / Gram Flour
- Oil for frying
- Optional: Finely chopped onion
- Optional: White sesame seeds
Instructions
- Soak 100-150g of Soya Chunks. Once soaked, squeeze out the water and grind them coarsely in a mixer or chopper. Do not make a fine paste.
- Soak chana dal for about 5 hours. It should be well-soaked.
- Grind the soaked chana dal coarsely. It should not be a smooth paste. Some whole pieces remaining are okay.
- Combine the coarsely ground soya chunks and chana dal in a bowl.
- Add ginger, garlic, and green chilli paste to the mixture.
- Add carom seeds and cumin-coriander powder.
- Add turmeric powder and red chilli powder.
- Add chopped coriander leaves and torn curry leaves.
- Add salt to taste.
- Add rice flour and gram flour.
- Mix all the ingredients well.
- Optional: You can add finely chopped onion for extra flavour.
- Heat oil in a pan for frying. The oil should be hot.
- Drop small portions of the mixture into the hot oil.
- Fry the pakodas on medium heat until they turn golden brown.
- Stir them occasionally for even cooking.
- Once golden brown and crispy, remove the pakodas from the oil.
- The soya chunks and chana dal pakodas are ready to serve.
