Mix lentils pakoda | Mix Dal Pakoda | Pakoda Recipe

I like all types of bhaji (pakoda). I make different types of bhaji (pakoda) every Sunday. Everyone at home eats them with pleasure. This time I made bhaji (pakoda) using mixed lentils. They turned out very tasty. You should definitely try making these bhaji (pakoda). They are very easy to make and get ready quickly. Mix Lentils Pakoda Recipe.

Ingredients:

• 1 Cup Mixed Dals (lentils) (3-4 spoons each) – soaked for 8 hours, or at least 5 hours, or 2-3 hours in warm water.
• 4 Garlic Cloves
• 1/2 Inch Ginger
• 1/2 tsp Ajwain
• 7-8 Green Chilli (Less Spicy)
• 1 Medium-sized Onion Chopped
• Coriander Leaves
• 1/4 tsp Turmeric Powder
• 1 tsp Coriander Seeds Powder
• A Pinch Hing / Asafetida
• Salt to taste
• 1 tbsp Besan / Gram Flour
• Pinch of baking soda
• Oil for frying

Also Read – Nachni Murmura Bhel Recipe | Bhel Recipe

Instructions:

1. Soak mixed dals (lentils) for at least 5-8 hours or 2-3 hours in warm water. Rinse the soaked dals (lentils) thoroughly.
2. Grind the dals (lentils) with garlic, ginger, ajwain, and green chillies without adding water, creating a coarse paste.
3. In a bowl, mix the dals (lentils) paste with finely chopped onion, coriander leaves, turmeric, coriander powder, hing (asafetida), salt, and besan (gram flour) and mix well.
4. Whisk the mixture for 2-3 minutes until light and fluffy.
5. Add a pinch of baking soda and a little water, then gently mix.
6. Heat oil in a pan. Drop small portions of the mixture into the hot oil. Fry on medium heat until golden brown and crisp.
7. Serve the hot bhaji (pakoda).
   Optionally, you can add a bit of salt to the slit green chillies, fry them, and serve as a side.

Mix lentils pakoda | Mix Dal Pakoda | Pakdoa Recipe

Shubham Nimbalkar

Made crispy bhaji (pakoda) using mixed lentils. Very easy to make, prepared with few ingredients.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 10 minutes mins

Course Pakoda Recipe

Cuisine Indian

Servings 4

Ingredients

  

• 1 Cup Mixed Dals (lentils) lentils (3-4 spoons each) – soaked for 8 hours, or at least 5 hours, or 2-3 hours in warm water.
• 4 Garlic Cloves
• 1/2 Inch Ginger
• 1/2 tsp Ajwain
• 7-8 Green Chilli Less Spicy
• 1 Medium-sized Onion Chopped
• Coriander Leaves
• 1/4 tsp Turmeric Powder
• 1 tsp Coriander Seeds Powder
• A Pinch Hing / Asafetida
• Salt to taste
• 1 tbsp Besan / Gram Flour
• Pinch of baking soda
• Oil for frying

Instructions

 

• Soak mixed dals (lentils) for at least 5-8 hours or 2-3 hours in warm water. Rinse the soaked dals (lentils) thoroughly. Grind the dals (lentils) with garlic, ginger, ajwain, and green chillies without adding water, creating a coarse paste.
• In a bowl, mix the dals (lentils) paste with finely chopped onion, coriander leaves, turmeric, coriander powder, hing (asafetida), salt, and besan (gram flour) and mix well.
• Whisk the mixture for 2-3 minutes until light and fluffy.
• Add a pinch of baking soda and a little water, then gently mix.
• Heat oil in a pan.
• Drop small portions of the mixture into the hot oil.
• Fry on medium heat until golden brown and crisp.
• Serve the hot bhaji (pakoda).
• Optionally, you can add a bit of salt to the slit green chillies, fry them, and serve as a side.

Video

Keyword indian cuisine