Dal pakora | How to make Dal pakora

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ByDeviyani 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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Deviyani Srivastava. Dal pakora is a dish which demands no explanations, it's a whole world of flavour in itself. Dal pakora is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Dal pakora by Deviyani Srivastava is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Dal pakora.

  • 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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