chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda |

by Tarla Dalal

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chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda | with 27 amazing images.

chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda is a crispy Indian snack perfect with a cup of masala chai. Learn how to make Indian chana dal pakora.

To make chana dal bhajiya, combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.

Instead of using besan, this unusual crunchy chana dal pakoda is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves.

The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. You will be surprised that common ingredients from our pantry can make a tempting snack like Indian chana dal pakora which is gobbled by all within a few minutes.

These lentil fritters are super crispy and must be enjoyed immediately after preparation. Try other bhajiya recipes like Crispy Potato Bhajias or Banana Bhajiya.

Tips for chana dal bhajiya. 1. Coriander can be replaced with mint leaves. 2. Jains can avoid the use of onions and garlic. 3. Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying.

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Chana Dal Bhajiya, Pakora recipe - How to make Chana Dal Bhajiya, Pakora

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If you like chana dal bhajiya

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What are chana dal bhajiya made of?

Chana dal bhajiya is made of 1/2 cup chana dal (split bengal gram), 1/4 cup roughly chopped coriander (dhania), 2 tsp roughly chopped green chillies, 1/2 tsp roughly chopped garlic (lehsun), 1/2 tsp roughly chopped ginger (adrak), 2 tbsp finely chopped onions, 1 tbsp rice flour (chawal ka atta), a pinch of asafoetida (hing), salt to taste and oil for deep-frying.

Tips for chana dal bhajiya

Coriander can be replaced with mint leaves.
Jains can avoid the use of onions and garlic.
Once the oil is hot, always try frying one bhajiya to begin with. If it disintegrates, add little rice flour, mix well and continue frying.

How to select chana dal

Dried chana dal is available all year round in pre-packaged as well as in bulk containers and is easy to store.
If purchasing in a packaged packet, check to see if there is a "use-by" date on the package.
If buying from bins, make sure the bins are not left in the open exposed to dust and grime.
Check the dal to see if it is unblemished, free from moisture damage, insects and stones.
The dal should be uniform in colour and size.

How to soak chana dal

Pick and clean 1/2 cup chana dal (split bengal gram) and transfer into a deep bowl.
Wash and drain it and pour enough hot water over it.
Cover the dal with a lid and soak for 1 hour.
Drain the dal using a strainer.

For the batter of chana dal bhajiya

For the batter of chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda, add the chana da in a mixer jar. Prefer to use a small jar so the dal blends well.

Add 1/4 cup roughly chopped coriander (dhania).
Add 2 tsp roughly chopped green chillies.
Add 1/2 tsp roughly chopped garlic (lehsun). Jains can avoid the use of garlic.
Add 1/2 tsp roughly chopped ginger (adrak).
Blend to a coarse paste without using water.

Transfer the paste into a deep bowl.
Add 2 tbsp finely chopped onions.
Add 1 tbsp rice flour (chawal ka atta). This small quantity of rice flour is necessary to add crunch to the bhajiya.
Add a pinch of asafoetida (hing).
Add salt to taste.

Add 1 tbsp of water.
Mix well.
This is the batter of chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda after mixing. It should not be very thin. A thick batter is best to make bhajiyas.

How to make chana dal bhajiyas

To make chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda, heat the oil in a deep non-stick pan.
Drop spoonfuls of the batter in the oil.

Deep-fry, a few at a time, till they turn crisp and golden brown in colour from all the sides.
Drain on an absorbent paper.
Serve chana dal bhajiya recipe | Indian chana dal pakora | lentil fritters | crunchy chana dal pakoda immediately with green chutney and tomato ketchup.