Crispy Outside Soft Inside Soya Chunks And Chana Dal Pakoda
Craving a crispy, protein-packed snack that's surprisingly simple to make? Forget the usual and dive into these unique soya chunks and chana dal pakodas!
Ingredients
- 100-150 g Soaked Soya Chunks
- 1 Cup Chana Dal (split chickpeas) soaked for 5 hours
- 1 tbsp Ginger-Garlic-Green Chilli Paste
- 1/4 tsp carom seeds ajwain
- 1 tbsp Cumin-Coriander powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- Coriander Leaves
- Curry Leaves Chopped
- Salt to taste
- 1 tbsp Rice Flour
- 1,1/2 tbsp Besan / Gram Flour
- Oil for frying
- Optional: Finely chopped onion
- Optional: White sesame seeds
Instructions
- Soak 100-150g of Soya Chunks. Once soaked, squeeze out the water and grind them coarsely in a mixer or chopper. Do not make a fine paste.
- Soak chana dal for about 5 hours. It should be well-soaked.
- Grind the soaked chana dal coarsely. It should not be a smooth paste. Some whole pieces remaining are okay.
- Combine the coarsely ground soya chunks and chana dal in a bowl.
- Add ginger, garlic, and green chilli paste to the mixture.
- Add carom seeds and cumin-coriander powder.
- Add turmeric powder and red chilli powder.
- Add chopped coriander leaves and torn curry leaves.
- Add salt to taste.
- Add rice flour and gram flour.
- Mix all the ingredients well.
- Optional: You can add finely chopped onion for extra flavour.
- Heat oil in a pan for frying. The oil should be hot.
- Drop small portions of the mixture into the hot oil.
- Fry the pakodas on medium heat until they turn golden brown.
- Stir them occasionally for even cooking.
- Once golden brown and crispy, remove the pakodas from the oil.
- The soya chunks and chana dal pakodas are ready to serve.