Street-Style Crispy Chana Dal And Urad Dal Pakoda at Home

Jump to Recipe Jump to Video Print Recipe

Tired of soggy, oily pakodas? This Crispy Chana Dal and Urad Dal Pakoda recipe is your solution. The secret to an unbelievably crunchy, golden-brown texture isn’t just the unique dal blend, but one crucial step during grinding that most people miss. Getting this right is the difference between a good pakoda and a great one. We reveal the foolproof technique for the perfect coarse paste and the spice blend that will have everyone asking for your recipe. Don’t miss out on mastering this ultimate tea-time snack that will stay crispy for hours!

Ingredients:
  • 2 Cup Chana Dal (5-6 hrs Soaked)
  • 1 Cup Urad Dal (5-6 hrs Soaked)
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1 medium onion chopped
  • 1/2 tsp Carom seeds (Ajwain), crushed
  • 1/4 tsp Turmeric Powder
  • A Pinch of Hing / Asafetida
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1 tbsp Ginger-Garlic-Green Chilli Paste
  • Coriander Leaves
  • Water
  • Oil for frying
  • 1 tbsp Besan (gram flour) or Rice flour (optional)

Also Read – Crispy Outside Soft Inside Soya Chunks And Chana Dal Pakoda

Instructions:
  1. Wash the Chana Dal and Urad Dal thoroughly before soaking them in water for 5-6 hours. After soaking, drain the water and wash them again.
  2. Transfer the soaked lentils to a mixer. Add coriander seeds and cumin seeds. Grind them without adding water to get a coarse paste. It’s okay if some whole pieces remain. If needed, you can add a little water while grinding.
  3. Pour the ground lentil mixture into a bowl.
  4. Add chopped onion, crushed carom seeds, turmeric powder, asafoetida, salt, red chilli powder, ginger-garlic-green chilli paste, and chopped coriander leaves to the bowl.
  5. Mix all the ingredients thoroughly.
  6. Add a very small amount of water and mix gently.
  7. You can add one tablespoon of besan or rice flour if you like. Mix it well.
  8. Heat oil in a pan for frying.
  9. Once the oil is hot, take small portions of the mixture and gently drop them into the hot oil. You can shape them like small pakodas or even a bit larger like Vadas (Tikki).
  10. Fry the pakodas on medium heat until they turn golden brown and crisp. Avoid stirring immediately after adding them to the oil; let them set for a minute or two.
  11. Once golden brown, remove the pakodas from the oil and drain them on a tissue paper to remove excess oil.
  12. Serve the Crispy Chana Dal and Urad Dal Pakoda hot.

Street-Style Crispy Chana Dal And Urad Dal Pakoda at Home

Shubham Nimbalkar
Tired of soggy, oily pakodas? This Crispy Chana Dal and Urad Dal Pakoda recipe is your solution.
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 20 minutes
Course Pakoda Recipe
Cuisine Indian
Servings 4

Ingredients
  

  • 2 Cup Chana Dal 5-6 hrs Soaked
  • 1 Cup Urad Dal 5-6 hrs Soaked
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1 medium onion chopped
  • 1/2 tsp Carom seeds Ajwain, crushed
  • 1/4 tsp Turmeric Powder
  • A Pinch Hing / Asafetida
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1 tbsp Ginger-Garlic-Green Chilli Paste
  • Coriander Leaves
  • Water
  • Oil for frying
  • 1 tbsp Besan (gram flour) or Rice flour (optional)

Instructions
 

  • Wash the Chana Dal and Urad Dal thoroughly before soaking them in water for 5-6 hours. After soaking, drain the water and wash them again.
  • Transfer the soaked lentils to a mixer. Add coriander seeds and cumin seeds. Grind them without adding water to get a coarse paste. It's okay if some whole pieces remain. If needed, you can add a little water while grinding.
  • Pour the ground lentil mixture into a bowl.
  • Add chopped onion, crushed carom seeds, turmeric powder, asafoetida, salt, red chilli powder, ginger-garlic-green chilli paste, and chopped coriander leaves to the bowl.
  • Mix all the ingredients thoroughly.
  • Add a very small amount of water and mix gently.
  • You can add one tablespoon of besan or rice flour if you like. Mix it well.
  • Heat oil in a pan for frying.
  • Once the oil is hot, take small portions of the mixture and gently drop them into the hot oil. You can shape them like small pakodas or even a bit larger like Vadas (Tikki).
  • Fry the pakodas on medium heat until they turn golden brown and crisp. Avoid stirring immediately after adding them to the oil; let them set for a minute or two.
  • Once golden brown, remove the pakodas from the oil and drain them on a tissue paper to remove excess oil.
  • Serve the Crispy Chana Dal and Urad Dal Pakoda hot.

Video

Keyword indian cuisine

More Tasty Recipes