When you crave something crispy and spicy with your evening tea, there's perhaps no better option than pakoras. But if you're looking for a special and traditional Punjabi flavor, moving beyond besan (gram flour) pakoras, then 'Chawla Dal Pakoras' are the perfect recipe for you. This recipe is not only delicious but also rich in protein and fiber. Let's learn how to make this special Punjabi recipe, which will not only please you but also impress your guests.
Ingredients (for 4-5 servings)
- Chawla Dal (washed black-eyed peas) – 250 grams
- Washed Moong Dal (split green gram) – 50 grams
- Salt – 1 teaspoon (to taste)
- Red Chili Powder – 2 teaspoons
- Green Chilies (finely chopped) – 2-3
- Fennel Seeds – 1 teaspoon
- Crushed Black Pepper – 2-3 teaspoons
- Coriander Powder – ½ teaspoon
- Fresh Coriander Leaves (chopped) – 1 bowl
- Onion (finely chopped, optional) – 1 medium
- Oil – for frying
Method
1. Preparing the Dal for Soaking
First, wash the chawla dal and moong dal together and soak them in water for 4-5 hours. This will soften the lentils and make them easier to grind. It will also enhance the flavor of the pakoras.
2. Preparing the Pakora Batter
- Grind the soaked lentils in a mixer, a little at a time, to a coarse consistency. Be careful not to add too much water, otherwise, the mixture will become thin and the pakoras won't be crispy.
- Now, add all the spices to the ground dal – salt, red chili powder, chopped green chilies, fennel seeds, crushed black pepper, and coriander powder.
- Add finely chopped fresh coriander leaves to enhance the flavor and aroma.
- If you like onions, you can also add finely chopped onions. This will give the pakoras extra flavor and crunch.
- Mix all the ingredients well. Prepare a separate batter with fewer spices for children.
3. Frying Method
- Heat oil in a frying pan. The oil should be heated over medium heat so that the pakoras are crispy on the outside and fully cooked inside.
- Take small portions from the prepared batter and drop them into the hot oil.
- Fry the pakoras until they turn golden brown and crispy. You can shape them with a spoon or make round pakoras directly by hand.
- Remove the fried pakoras on a tissue paper to drain the excess oil.
Tips to make the Pakoras Even Better
- If you want to make the pakoras healthier, you can also make them in an air fryer.
- You can also add a little ginger while grinding the lentils, which will give a different flavor.
- You can make them even healthier by adding finely chopped cabbage or carrots.
- You can also make these for children's tiffins – just keep the spices mild.
The soil of Punjab is known for more than just sarson ka saag and makki di roti; it also has many desi flavors that touch the heart. Chawla Dal Pakoras are one of them. These pakoras are as delicious as they are easy to make. The special thing is that they use lentils instead of besan, which also maintains their nutritional value.
