Street-Style Crispy Chana Dal And Urad Dal Pakoda at Home
Tired of soggy, oily pakodas? This Crispy Chana Dal and Urad Dal Pakoda recipe is your solution.
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.