Chana Dal Pakoras or (Cholar Daler Boras in Bengali) are a popular Indian snack known for their irresistible crispy texture and delicious flavor.
These deep-fried fritters are made from chana dal, which are split and husked chickpeas, and a blend of aromatic spices.
In this recipe, I will guide you through the process of making Chana Dal Pakoras step by step.
Key Takeaways:
- Chana Dal Pakoras are popular Indian snacks known for their crispy texture and delicious flavor.
- They are made from split and husked chickpeas (chana dal) and a blend of aromatic spices.
- Chana Dal Pakoras are perfect for enjoying with hot tea on rainy days, as appetizers at parties, or as satisfying snacks.
- Chana Dal Pakoras tastes distinctly savory. It also renders spicy and earthy notes.
- A few alternatives to this popular snack are other popular pakoras made with moong dal or split and husked green gram, aloo or potato, paneer or Indian cottage cheese, spinach, cauliflower, or bread. Onion bhaji, mirchi bhaji, and even samosas are close alternatives.
The Ingredients
- Split chickpeas or chana or cholar dal: 250 gm (cleaned, soaked for 3 hrs and strained)
- Onion: 2 pieces (finely chopped)
- Coriander leaves: 3 tbsp
- Curry leaves: 2 tbsp
- Split chickpeas: 3 tbsp (separately kept)
- Ginger: 1 ½ inch (chopped)
- Green chilis: 6 pieces
- Rice flour: 2 tbsp
- Asafetida: less than ½ tbsp
- Kashmiri red chili powder: 1 tbsp
- Turmeric powder: ½ tbsp
- Cumin seeds: 1 tbsp
- Fennel seeds: 1 tbsp
- Salt to taste
- Refined oil: for frying
How to Make Chana Dal Pakora (Step by Step with Images)
1. Prepare a coarse ground batter with chickpeas, green chilis, chopped ginger, cumin seeds, and fennel seeds.
2. Now, add all the other ingredients: chopped onions, coriander leaves, curry leaves, separately kept split chickpeas, Kashmiri red chili powder, asafetida, turmeric powder, rice flour, ½ tbsp salt, and 1 tbsp oil. Mix everything thoroughly.
3. Shape the mixture into small round pakora. Wet your hands with a little water, form small balls, and then press them to create the pakora shape. Ensure the cutlets are not too thin or too thick.
(Pro tip: If the batter is loose, you can add a bit of rice flour or chickpea flour to thicken it.)
4. Heat oil in a nonstick wok and fry each pakora.
(Pro tip: Carefully add the pakoras to the oil.)
5. Allow the pakoras to fry for a while before turning them; this helps them cook evenly. Flip the pakoras to cook both sides at medium to low heat. Avoid high heat to prevent burning.
(Pro tip: I used rice flour for crispiness, but you can use semolina instead if desired.)
6. Remove the pakoras from the oil when they are fried properly.
7. Serve chana dal pakora hot with green chutney. Check the crispiness of each pakora with a fork. Enjoy your delicious chana dal pakoras!
Recipe Card:
Chana Dal Pakora (Cholar Daler Bora)
Ingredients
- 250 grams Split chickpeas (cleaned, soaked for 3 hrs and strained)
- 2 pieces Onion (finely chopped)
- 3 tbsp Coriander leaves
- 2 tbsp Curry leaves
- 1 ½ inch Ginger (chopped)
- 6 pieces Green chili
- 2 tbsp Rice flour
- ⅓ tbsp Asafetida
- 1 tbsp Kashmiri red chili powder
- ½ tbsp Turmeric powder
- 1 tbsp Cumin seed
- 1 tbsp Fennel seed
- 4 tbsp Refined oil
- Salt to taste
Instructions
- Step 1: Preparing the BatterBegin by creating a coarse batter. Grind chickpeas, green chilis, chopped ginger, cumin seeds, and fennel seeds together until you achieve the desired texture.
- Step 2: Mixing the IngredientsAdd the following ingredients to the batter: chopped onions, coriander leaves, curry leaves, split chickpeas (kept separately), Kashmiri red chili powder, asafetida, turmeric powder, rice flour, ½ tbsp salt, and 1 tbsp oil. Thoroughly combine all the ingredients to form a well-seasoned mixture.
- Step 3: Shaping the PakorasShape the mixture into small round pakoras. Wet your hands slightly with water to prevent sticking, then form small balls and flatten them to create the classic pakora shape. Ensure the pakoras are not too thin or too thick to ensure even cooking.Expert Tip: If the batter seems too loose, you can adjust the consistency by adding a bit of rice flour or chickpea flour to thicken it.
- Step 4: Frying the PakorasHeat oil in a nonstick wok or deep frying pan. Carefully add the pakoras to the hot oil to begin the frying process.Expert Tip: Take care when adding the pakoras to the oil to avoid splatters.Allow the pakoras to fry for a short while before flipping them. This helps ensure they cook evenly. Fry both sides at medium to low heat to avoid burning.Expert Tip: While this recipe uses rice flour for added crispiness, you can opt for semolina as an alternative if desired.
- Step 5: Serving Your Chana Dal PakorasOnce the pakoras are properly fried and have turned a beautiful golden brown, remove them from the oil.Serve your Chana Dal Pakoras while they're still hot, ideally with a side of green chutney. To check for the perfect level of crispiness, use a fork to ensure they meet your preference.
Video
Notes
11. Enjoy Fresh: Chana Dal Pakoras are at their best when served hot and crispy. Enjoy them immediately for the ultimate taste experience. With these recipe notes and tips, you'll be well-prepared to make delicious and perfectly crispy Chana Dal Pakoras.
