Craving a spicy, crispy, and incredibly satisfying snack? Look no further than this Mirch Dal Pakoda recipe! Also known as Chilli Dal Fritters, these delightful pakodas are a popular street food and a staple in many Indian households. Unlike a typical mirchi vada, this recipe uses a unique batter made from chana dal (split chickpeas) and spices, resulting in an unforgettable crunch on the outside and a tender, flavorful interior. Whether you’re hosting a party, looking for a perfect monsoon snack, or just want to treat yourself, these Mirch Dal Pakodas are surprisingly easy to make and guaranteed to be a hit. Get ready to impress your friends and family with this simple yet sensational bhajiya recipe.
Also Read – Easy Chana Moong Dal Sukhhi Sabzi | Quick & Healthy Dry Dal
Ingredients List:
- 6 Large green chillies, mildly spicy, finely chopped
- 1 Cup Chana Dal (split chickpeas), Soaked for 3 hrs
- Coriander Leaves
- Paste: 2 Green Chilli, 7 Garlic Cloves, 1/2 tsp Cumin Seeds
- 1 Medium Onion Chopped
- A Pinch of Hing / Asafetida
- Curry Leaves Chopped
- 1 tbsp Coriander Seeds Powder
- 1/2 tsp Ajwain (Carom Seeds)
- 1/4 tsp Turmeric Powder
- 1 tbsp Rice Flour
- 1,1/2 tbsp Besan / Gram Flour
- Salt to taste
- Oil for deep frying
Also Read – Bharleli Mirchi Recipe: Spicy Stuffed Chilli Delight
Step-by-step Instructions:
- Prepare the Chillies: Wash the large green chillies, carefully remove all the seeds and chop them.
- Make the Dal Paste: Drain the soaked chana dal and coarsely grind it. The texture should be coarse, not a fine paste.
- Combine the Batter: In a large bowl, mix the ground dal with the chopped onion, green chillies, and fresh coriander leaves.
- Add Spices: Crush the green chillies, garlic, and cumin together and add this paste to the bowl.
- Mix Everything: Add asafoetida, curry leaves, coriander powder, carom seeds, turmeric powder, rice flour, gram flour, and salt. Mix thoroughly without adding any water.
- Fry the Pakodas: Heat oil in a deep frying pan. Gently drop small spoonfuls of the batter into the hot oil.
- Fry Until Golden: Fry the Mirch Dal Pakodas on medium heat, turning occasionally, until they are crispy and golden brown on all sides.
- Serve Hot: Once fried, remove them from the oil and place them on a paper towel to absorb excess oil. Serve immediately while they are hot and crispy.
Also Read – Masaledar Green Chilli For Side Dish
Cooking Tips:
- Soaking the Dal: Soaking the chana dal for at least 3 hours is crucial for a soft, easy-to-grind texture and a crispy final product.
- Coarse Grind is Key: Avoid over-grinding the dal. The coarse texture is what gives the pakodas their unique crunch.
- No Water: Do not add any water to the batter. The moisture from the onions and the soaked dal is sufficient to bind everything together.
- Oil Temperature: Ensure the oil is hot enough before frying. If the oil is not hot, the pakodas will absorb too much oil and become soggy.
Also Read – Easy Chana Moong Dal Sukhhi Sabzi | Quick & Healthy Dry Dal
Variations:
- Spicy Version: For a spicier kick, you can use regular green chillies instead of the mildly spicy ones and add a pinch of red chilli powder to the batter.
- Kids-Friendly Version: To make them less spicy, use very mild chillies and omit the extra green chillies from the recipe.
- Vegan Version: This recipe is naturally vegan! No substitutions are needed.
Also Read – Easy Tawa Bhindi Recipe: A Quick & Delicious Okra Fry
Serving Suggestions:
These Mirch Dal Pakodas are best served hot with a side of green chutney, tomato ketchup, or a sweet and tangy tamarind chutney. They also pair wonderfully with a hot cup of masala chai on a rainy day.
FAQs:
Q1: What are Mirch Dal Pakodas?
Ans: Mirch Dal Pakodas, or Chilli Dal Fritters, are a popular Indian snack made from a spicy batter of coarsely ground chana dal and spices, deep-fried until golden and crispy.
Q2: What kind of chillies are used for this recipe?
Ans: This recipe uses mildly spicy green chillies, which are long and have a low-spicy flavour, making them ideal for this pakoda recipe.
Q3: Can I store the batter for later?
Ans: It is best to use the batter immediately after mixing, as the onions will release water over time, making the batter too thin.
Q4: Why did my pakodas turn out soggy?
Ans: Soggy pakodas are often due to a low oil temperature. Make sure the oil is hot before you begin frying to ensure a crispy texture.
Also Read – Spring Onion Pakoras: Your New Favourite Snack!
Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Ingredients
- 6 Large green chillies mildly spicy, finely chopped
- 1 Cup Chana Dal split chickpeas, Soaked for 3 hrs
- Coriander Leaves
- Paste: 2 Green Chilli, 7 Garlic Cloves, 1/2 tsp Cumin Seeds
- 1 Medium Onion Chopped
- A Pinch of Hing / Asafetida
- Curry Leaves Chopped
- 1 tbsp Coriander Seeds Powder
- 1/2 tsp Ajwain Carom Seeds
- 1/4 tsp Turmeric Powder
- 1 tbsp Rice Flour
- 1,1/2 tbsp Besan / Gram Flour
- Salt to taste
- Oil for deep frying
Instructions
- Prepare the Chillies: Wash the large green chillies, carefully remove all the seeds and chop them.
- Make the Dal Paste: Drain the soaked chana dal and coarsely grind it. The texture should be coarse, not a fine paste.
- Combine the Batter: In a large bowl, mix the ground dal with the chopped onion, green chillies, and fresh coriander leaves.
- Add Spices: Crush the green chillies, garlic, and cumin together and add this paste to the bowl.
- Mix Everything: Add asafoetida, curry leaves, coriander powder, carom seeds, turmeric powder, rice flour, gram flour, and salt. Mix thoroughly without adding any water.
- Fry the Pakodas: Heat oil in a deep frying pan. Gently drop small spoonfuls of the batter into the hot oil.
- Fry Until Golden: Fry the Mirch Dal Pakodas on medium heat, turning occasionally, until they are crispy and golden brown on all sides.
- Serve Hot: Once fried, remove them from the oil and place them on a paper towel to absorb excess oil. Serve immediately while they are hot and crispy.
