Chana dal pakoda is my favorite Muslim Ramzan festival, healthy, and fully feel recipe. Besides chana, the other important ingredient in masala vada which plays a major role for its flavorful taste is an onion.
My other recipe is chana chicken most famous in Pakistan, India, lot of verity how to use in different recipes, cook with rice, tastier.
However, if you want to make it without onion, add fennel seeds for the flavor.
My childhood chana chicken my mom cooked, most time I make easy fry dal serve with jeera rice, naan, bread, salad, raita.
If you want a soft dal and quick ready because I am soaking all the lentils before cooking. taste wise yummier.
Do I Need To Soaked Chana Dal?
Process for creating chana vada terribly|is extremely|is incredible} straightforward and takes very less time aside from the time needed for soaking the chana 4 hours.
How To Make Chana Dal?
I am Split Bengal gram (chana dal) soaked overnight 200 grams. after soaking make a fine paste in grinder. no add extra water
Then add chopped onion, chopped green chili, Chopped coriander leaves, add some spices, salt and mix well.
In a pan add oil for frying, once oil is hot, make a round shape and put in hot oil, 5 to 6 min pakoda fry until golden brown, outside crispy, inside soft.
Serve with sauce, chatni.Print
Chana Dal Recipe|Chana Dal Pakoda|
Chana Dal Recipe|Chana Dal Pakoda| easy to make a home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 1x
- Category: Breakfast, Side Dish
- Cuisine: Asian, Indian, pakistani, saudi arabia
- 200 G Split Bengal gram (chana dal) soaked overnight 200 grams
- 1 Onion cut into chopped
- 6 Green Chili Chopped
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Chili Powder
- 2 tbsp Gram Flour
- Salt To Taste
- 1 tsp Turmeric
- 1 Cup Coriander Leaves
- Oil for Frying
Split Bengal gram (chana dal) soaked overnight 200 grams
Drain and grind gram to a rough paste.
Add onions, green chilies, all masala powder, onion, salt, red chili powder, coriander leaves, Gram flour and mix well.
Heat sufficient oil in a kadai. Drop a spoonful of mixture in oil and deep fry the pakoras on medium heat till golden brown and crisp. Drain on an absorbent paper and serve hot.