Chana Dal Pakora Recipe | Cholar Daler Bora

5 from 9 votes
Jump to Recipe Print Recipe

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.Chana Dal Pakora

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

Chana Dal Pakora Featured Image

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.

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.

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.)

Shape the mixture into small round

4. Heat oil in a nonstick wok and fry each pakora.

(Pro tip: Carefully add the pakoras to the oil.)

Heating oil in a nonstick wok and fry each pakora

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.)

Frying pakoras

6. Remove the pakoras from the oil when they are fried properly.

Removing the pakoras

7. Serve chana dal pakora hot with green chutney. Check the crispiness of each pakora with a fork. Enjoy your delicious chana dal pakoras!

Chana dal pakora is ready

Recipe Card:

Chana Dal Pakora Featured Image

Chana Dal Pakora (Cholar Daler Bora)

By Mita Mondal
Chana Dal Pakora, also known as Chana Dal Bhajiya or Chana Dal Fritters, is a popular Indian snack or appetizer made from chana dal, which are split and husked chickpeas.
5 from 9 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Veg Snacks
Cuisine Indian
Servings 6
Calories 262 kcal

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
  • 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
 

  • Prepare a coarse ground batter with chickpeas, green chilis, chopped ginger, cumin seeds, and fennel seeds.
  • 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.
  • 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.)
  • Heat oil in a nonstick wok and fry each pakora.
    (Pro tip: Carefully add the pakoras to the oil.)
  • 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.)
  • Remove the pakoras from the oil when they are fried properly.
  • Serve chana dal pakora hot with green chutney. Check the crispiness of each pakora with a fork. Enjoy your delicious chana dal pakoras!

Video

Subscribe to My YouTube Channel Mitar Cooking!

Notes

  1. Soaking the chana dal before grinding for at least a couple of hours, if not overnight, is the best practice to make these pakoras. The softer the dal is, the easier it is to make a paste.
  2. Do not add too much water while grinding the dal and preferably use a traditional mortar and pestle. A coarse paste in just right to achieve the desired texture and crunchiness of the pakoras.
  3. While shaping the pakoras after mixing the spices, ensure that they are of the same size. This ensures uniform crispiness and cooking inside out.
  4. I always fry the pakoras in batches. This will not overcrowd the pan and offer the pakoras enough space to ensure even cooking. This process also helps in maintaining the right temperature of the oil.

Nutrition Info (Estimation Only)

Nutrition Facts
Chana Dal Pakora (Cholar Daler Bora)
Amount per Serving
Calories
 
262
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
610
mg
27
%
Potassium
 
89
mg
3
%
Carbohydrates
 
33
g
11
%
Fiber
 
13
g
54
%
Sugar
 
1
g
1
%
Protein
 
8
g
16
%
Vitamin A
 
796
IU
16
%
Vitamin C
 
198
mg
240
%
Calcium
 
150
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!
Recipe Rating




7 Comments
Oldest
Newest
Inline Feedbacks
View all comments
Scroll to Top