Dal pakora | How to make Dal pakora

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By Deviyani Srivastava
Created on 20th Nov 2015
  • Dal pakora, How to make Dal pakora

About Dal pakora

This one of the staple hot snacks that we make for guests and relatives.

Dal pakora is a delicious dish which is liked by people of all age groups. Dal pakora by Deviyani Srivastava has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Dal pakora at many restaurants and you can also prepare this at home. This authentic and mouthwatering Dal pakora takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Dal pakora is a good option for you. The flavour of Dal pakora is tempting and you will enjoy each bite of this. Try this Dal pakora on weekends and impress your family and friends. You can comment and rate the Dal pakora recipe on the page below.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Dal pakora

Ingredients to make Dal pakora

  • 1 cup chana dal washed and soaked
  • 1/2 cup coriander
  • 1 large onion
  • 2 - 3 green chilies
  • 2 inch ginger"
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • Salt to taste
  • Oil for deep frying

How to make Dal pakora

  1. Wash and soak the dal in water for 4 to 5 hours.
  2. Drain and add in a blender. Add in green chillies, ginger, and cumin seeds/powder (whatever you are using)
  3. Grind into a coarse paste. Add a very little water. Add in the fresh chopped coriander.
  4. Now add onion, salt, chilli powder and mix well.
  5. Refrigerate for 30 minutes. Put some oil on your hands and take little of this batter and make round shapes.
  6. Heat sufficient oil for deep frying and make sure the flame is on medium.
  7. Slowly add the pakora and fry them until they are nice golden in colour.
  8. Don't worry if they break a little, use a slotted ladle to extract and place on tissue paper to absorb the excess oil.
  9. Tastes best when served and eaten hot with green chutney.
My Tip: Heat the oil by keeping the flame on medium, ensuring that when you fry the pakoras they are cooked throughout.

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Meenu Dhawana year ago
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