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Rajasthani Chawla Dal ke Pakode recipe in Hindi/Pakoda Recipe/Dal Bhajia Recipe/Dal Vada Recipe with step by step description, tips and precise video – todays post is about a very specialRajasthani Chawla Dal ke Pakode recipe in Hindi/Pakoda Recipe/Dal Bhajia Recipe/Dal Vada Recipe which can make any season, occasion and festival special. Dal bhajiya or dal pakoda is a favorite Indian street food snack. In Rajasthan we prepare these pakode with Chawla dal / white lobia lentil which gives these pakoda a very different and distinctive flavour. But if you can’t find Chawla dal you can easily replace it with moong dal.

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Ingredients:

  • Chawla dal (white lobia lentil) – 1 cup
  • Moong dal (moong lentil) – 1-2 tsp (optional)
  • Fennel seeds (saunf) – ½ tsp
  • Cumin seeds ( zeera) – ½ tsp
  • Coriander seeds (sabut dhania ) – ½ tsp
  • Cloves (lavang) – 4-5
  • Chili flakes – ½ tsp
  • Garlic (lahsun) – 8-10 cloves
  • Ginger (adrak) – 1 inch piece (roughly chopped)
  • Green chili (hari mirch) – 2-3 (roughly chopped)
  • Fresh coriander leaves (hara dhaniya) – ½ cup (roughly chopped)
  • Homemade garam masala powder – ½ tsp
  • Onions (pyaaz) – ½ cup finely chopped
  • Red chili powder – ½ tsp
  • Salt – 1 tsp
  • Asafetida (hing) – less than ½ tsp
  • Oil for frying

 

Method:

  1. Wash and soak both dals for about 2-3 hours and drain out its excess water and keep aside.
  2. Dry roast fennel, cumin, and coriander seeds and keep aside.
  3. In a blender add dry roast spices, cloves, chili flakes, dals, garlic cloves, ginger, green chilies, coriander leaves, garam masala powder, red chili powder, salt and asafetida.
  4. Grind into coarse paste.
  5. Try to grind without using any water but in case you find it difficult to grind, add just 1-2 tsp of water, but not more than that.
  6. Add chopped onions into the dal paste and mix well.
  7. Heat oil at medium flame.
  8. Before frying the pakodas, beat the batter for 2-3 minutes to make it light and fluffy.
  9. Put a small drop into the oil to check the temperature, if the ball comes up immediately and does not change its colour it means the oil is ready for frying.
  10. Now carefully drop small round portions of the dal batter into the hot oil and fry the pakodas until golden. Keep turning for even colour.
  11. Take out the fried pakodas from the oil and serve the hot dal ke pakoda with green chutney and tomato ketchup.

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