Chana Daal Pakoda, I have learnt from my mom. One of my fav pakodas since childhood. I remember when mom use to these pakodas for her kitty party friends whenever they use to come home for chai and gossip. These pakodas are one of the easiest and healthiest chai time snacks. Even though I have learnt from her, but even today when she makes the pakodas they are out of the world. I guess that’s mom’s magic.
Ingredients
- 2 Cups Chana Daal
- 1/4 Cup Urad Daal
- 1 Tsp Finely Chopped Green Chillies or As Required
- 1 ½ Tsp Finely Chopped Ginger
- 1 ½ Tsp Finely Chopped Garlic
- 1 Tsp Cumin Seeds
- Red Chilli Powder as Required
- 1/2 Tsp Turmeric Powder
- 1/2 Tbsp Crushed Suanf – Coriander Seeds
- Finely Chopped Coriander as Required
- Salt to Taste
- Oil to Fry
Preparation
Prep: 10 minutes
Cooking: 30 minutes
- Additional preparation time ( Includes Soaking of lentil): 3 hours
- Firstly, wash both the lentils properly, combine them and soak the lentils in enough water for at least 2-3 hours.
- Later drain the lentils and transfer them to the blender, now add green chillies, chopped ginger-garlic, cumin seeds, red chilli powder, turmeric powder, add salt to taste and blend everything coarsely!
- Blend it without adding water, if you feel the mixture is too dry you can a little water.
- Once done transfer the mixture to the mixing bowl, add chopped coriander, and also add the roughly crushed mixture of coriander seeds& Saunf in the mixture.
- Mix everything well keep it aside for 5 min. On the other side heat oil in a kadhai.
- Once the oil is hot, drop few spoonsful of the lentil mixture into the hot oil.
- Fry these pakodas on a medium flame until they are golden brown.
- Once done, drain off these pakodas on absorbent paper and serve hot with mint coriander chutney!
