How to make Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti Recipe - Flavourful dal dumplings in rich coconut gravy.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Split Bengal gram (chana dal) ( चने की दाल ) , Split green gram skinless (dhuli moong dal) ( मूंगदाल धुली )

Cuisine : Delhi

Course : Snack

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Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

For more recipes related to Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti checkout Dal Kabab , Puran Poli , Chana Puri , Masala Vadai . You can also find more Snack recipes like Banana Coconut Pancake , Prawn Samosa With Jalapeno Tomato Sauce, Matar Paneer ki Tikki, Soya Sprout Vada. Or try out these recipes from Delhi Cuisine like Angoor Aur Khajur Ki Chutney, Phaldari Kebab, Malai Kulfi, Dilli Aloo Tikki Chaat.

Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti Recipe Card

Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mixed Dal Ke Pakore In Coconut Curry (Golechi Amti

  • Split Bengal gram (chana dal) soaked 1 cup

  • Split green gram skinless (dhuli moong dal) soaked 1 cup

  • Split pigeon pea (toor dal/arhar dal) soaked 1 cup

  • Split red lentil (masoor dal) soaked 1 cup

  • Fresh coconut milk 3-4 cups

  • Ginger 1 inch piece

  • Garlic 10 cloves

  • Green chillies 5

  • Carrot grated 1 small

  • Ajwain ke patte chopped 8-9 for garnishing

  • Turmeric powder 1/4 teaspo + a pinch

  • Salt to taste

  • Cornflour/ corn starch 2-3 tablespoons

  • Oil to deep fry

  • Black cardamoms 4

  • Cinnamon 2 1/2 inches

  • Cloves 7

  • Cumin seeds 1 teaspoon

  • Poppy seeds (khuskhus/posto) 3 tablespoons

  • Raw mango peeled 5-6 slices

  • Sugar 1 teaspoon

  • Ghee 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Button red chillies (bor mirchi) 5

  • Asafoetida a generous

  • Carrot for garnish 1 small


Step 1

Combine chana dal, moong dal, tuvar dal, masoor dal, roughly chopped ginger, 6-8 chopped garlic cloves and 3 chopped green chillies in a grinder jar. Grind into a fine paste using sufficient water and transfer into a bowl. Add carrot, ajwain ke patte, turmeric powder and salt. Mix well and add cornflour and mix again.

Step 2

Heat sufficient oil in a kadai.Apply water on your palms and divide dal mixture into equal portions shaped into small pakore. Deep-fry pakore in hot oil for 2-3 minutes. Drain on absorbent paper.

Step 3

Reheat oil and deep-fry pakore again till golden and crisp. Drain on absorbent paper and set aside.Dry roast 2 black cardamoms, 2 inches cinnamon, 4 cloves, cumin seeds and poppy seeds on low heat till fragrant. Remove from heat and grind into a fine powder.

Step 4

Add remaining broken green chillies, remaining crushed garlic cloves and a little water and grind again into a fine paste.Add ground paste to coconut milk and stir to mix. Add a pinch turmeric powder and stir again. Add raw mango slices, salt and sugar. Stir again and transfer the mixture in a deep non-stick pan. Place the pan on heat, keep stirring and bring to a boil.

Step 5

Lower heat, add pakore, stir to mix and simmer till it comes again to a boil. Switch off heat and transfer into a serving bowl. To make tempering, heat ghee in a small non-stick pan. Add mustard seeds, remaining black cardamoms, remaining cloves, remaining cinnamon and urad dal. When the seeds splutter, add button chillies and asafoetida.

Step 6

Pour tempering over pakora curry and mix. Cut 1 small carrot into long thin strips and place over curry. Garnish with a few ajwain ke patte and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.