Chana Dal Pakora Recipe

Ingredients
1/2 cup chana dal
1 tsp fennel seeds
1 tsp cumin seeds
2-3 small garlic cloves, chopped
1/2 inch ginger, roughly chopped
1 green chilli, roughly chopped
3.5-4 tbsp onion, chopped
pinch of asafoetida
pinch of baking soda (optional)
1.5 to 2 tbsp water (for grinding)
1/2-3/4 tbsp coriander leaves
salt to taste
oil for deep frying or shallow frying

Method
Pick and then rinse the dal, a couple of times in water. Soak in enough water for 3 to 4 hours or overnight. Drain the soaked dal and add it to the grinder.
Add 1.5 to 2 tbsp chopped onion along with the chopped green chillies, ginger, garlic, asafoetida, fennel seeds and cumin seeds in the grinder. Add water and grind to a smooth batter.
Take out the ground batter in a bowl. Add 2 tbsp chopped onion, coriander leaves, salt, and a pinch of baking soda. Mix the batter very well.
Heat oil for deep-frying in a pan or kadhai. Drop spoonfuls of the batter in medium hot oil.
Fry the chana dal pakoras till crisp and golden. Drain the pakoras on paper towels to remove excess oil.
Serve chana dal pakoras hot with green/coconut chutney or tomato ketchup.

Chef’s Tip
Stick a few whole chana dal to the pakoras before you fry them, adds a nice crunch to the final product.