Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Learn how to make crispy and delicious Mirch Dal Pakoda (Chilli Dal Fritters) with our easy, step-by-step recipe. A perfect snack for any occasion!
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.