Crispy Soft Pakora Recipe

Crispy and Soft Pakoras have been made using two types of lentils. Making these Pakoras is very easy. A great tip has been given for the bhaji to become soft and crispy, so definitely use this trick. You will never forget the taste of these pakoras. Crispy Soft Pakora Recipe.

Ingredients:

• 1/2 Cup of soaked chana dal (3 hrs soaked)
• 1/4 Cup of soaked urad dal (3 hrs soaked)
• 1 medium-sized chopped onion
• 1/2 tsp carom seeds (ajwain)
• 1 tsp of coriander-cumin seeds powder
• A pinch of asafoetida (hing)
• A pinch of turmeric powder
• 1 tbsp Crushed green chilli, ginger, garlic, and cumin seeds
• Chopped coriander leaves
• Salt to taste
• Water
• A pinch of cooking soda
• Oil

Also Read – Tasty Tomato Peas Chutney | Tasty Tomato Vatana Chutney

Instructions:

1. Soak ½ cup of Chana Dal and 1/4 cup of Urad Dal for at least 3 hours.
2. Drain the water and grind the dals coarsely in a mixer.
3. Transfer the ground dal to a bowl and add chopped onion, carom seeds (ajwain), coriander-cumin seeds powder, asafoetida (hing), turmeric powder, crushed green chilli-ginger-garlic-cumin, coriander leaves, and salt.
4. Mix all the ingredients well.
5. Add a little water to the mixture and beat it lightly for 2-3 minutes.
6. Add a pinch of cooking soda and mix gently.
7. Heat oil in a pan.
8. Drop small portions of the mixture into the hot oil and fry until golden brown.
9. Remove and serve hot.

Additional Tips:

1. Before adding the other ingredients, beat the ground dal for about five minutes for softer pakoras.
2. Instead of bhaji (pakora), this mixture can be used to make vada, appe, or dosa.
3. You can add 2 spoons of hot oil instead of cooking soda.

Crispy Soft Pakora Recipe

Shubham Nimbalkar

Crispy and Soft Pakoras have been made using two types of lentils. Making these Pakoras is very easy. Crispy Soft Pakora Recipe.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 20 minutes mins

Course Pakoda Recipe

Cuisine Indian

Servings 4

Ingredients

  

• 1/2 Cup of soaked chana dal 3 hrs Soaked
• 1/4 Cup of soaked urad dal 3 hrs Soaked
• 1 medium-sized chopped onion
• 1/2 tsp carom seeds (ajwain)
• 1 tsp of coriander-cumin seeds powder
• A pinch of asafoetida (hing)
• A pinch of turmeric powder
• 1 tbsp Crushed green chilli-ginger-garlic, and cumin seeds
• Chopped coriander leaves
• Salt to taste
• Water
• A pinch of cooking soda
• Oil

Instructions

 

• Soak ½ cup of Chana Dal and 1/4 cup of Urad Dal for at least 3 hours.
• Drain the water and grind the dals coarsely in a mixer.
• Transfer the ground dal to a bowl and add chopped onion, carom seeds (ajwain), coriander-cumin seeds powder, asafoetida (hing), turmeric powder, crushed green chilli-ginger-garlic-cumin, coriander leaves, and salt.
• Mix all the ingredients well.
• Add a little water to the mixture and beat it lightly for 2-3 minutes.
• Add a pinch of cooking soda and mix gently.
• Heat oil in a pan.
• Drop small portions of the mixture into the hot oil and fry until golden brown.
• Remove and serve hot.

Additional Tips:

• Before adding the other ingredients, beat the ground dal for about five minutes for softer pakoras.
• Instead of bhaji (pakora), this mixture can be used to make vada, appe, or dosa.
• You can add 2 spoons of hot oil instead of cooking soda.

Video

Keyword indian cuisine