Crispy Akkha Masoor Palak Pakoda Recipe | Masoor Dal Bhaji
Learn how to make crispy Akkha Masoor Palak Pakoda. A healthy, non-oily tea-time snack recipe made with whole red lentils and spinach. Easy step-by-step guide!
Ingredients
Main Ingredients:
- Whole Red Lentils Akkha Masoor: 1 cup (soaked for 8 hours or overnight).
- Onions: 3 medium chopped.
- Spinach Palak: 1 handful, roughly chopped.
- Fresh Coriander: A handful chopped (include stems for flavour).
- Besan Gram Flour: Approx. 1 cup (use as needed for binding).
- Rice Flour: 1 tbsp for extra crispiness.
Spices & Aromatics:
- Green Paste: 1 Green Chilli + 1/2 inch Ginger + 2 Garlic Cloves crushed coarsely.
- Cumin Seeds Jeera: 1 tsp.
- Carom Seeds Ajwain: 1/4 tsp.
- Coriander Powder: 1 tsp.
- Turmeric Powder Haldi: 1/4 tsp.
- Red Chilli Powder: 1 tsp adjust to taste.
- Asafoetida Hing: A pinch.
- Salt: To taste.
- Oil: For deep frying.
Instructions
- Prepare the Lentils: Take the soaked Akkha Masoor (lentils) and drain the water completely. Transfer them to a mixer jar.
- Coarse Grinding: Pulse the mixer (start-stop mode) a few times. The texture should be coarse with some whole lentils visible. Do not add water and do not make a fine paste.
- Mix Vegetables: Transfer the crushed lentils to a large bowl. Add the chopped onions, crushed ginger-garlic-chilli paste, chopped spinach, and coriander leaves.
- Add Spices: Add turmeric, red chilli powder, coriander powder, asafoetida, and salt. Rub the cumin seeds and carom seeds between your palms and add them for a better aroma.
- Add Flours: Add the rice flour and the gram flour (Besan).
- Bind the Mixture: Mix everything well by hand. Squeeze the onions and veggies while mixing to release their natural moisture. Do not add water. The mixture should be thick enough to hold its shape.
- Heat Oil: Heat oil in a deep pan or kadhai. Once hot, lower the flame to medium.
- Fry the Pakodas: Drop small portions of the batter into the hot oil. Do not overcrowd the pan.
- Fry to Perfection: Fry on medium heat until they turn golden brown and crispy on all sides.
- Serve Hot: Remove onto a tissue paper or strainer to drain excess oil. Serve your hot Akkha Masoor Palak Pakodas immediately!