How to make Chana Dal Aur Hare Lehsun Ke Pakore - Crispy & crunchy snack items made with Bengal gram and fresh green garlic.

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

Main Ingredients : Green garlic (हरा लहसुन ), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Indian

Course : Snacks and Starters

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Chana Dal Aur Hare Lehsun Ke Pakore

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Rajma Galouti Kebabs, Pav Bhajee, Gopalkala, Eggplant Cutlets.

Chana Dal Aur Hare Lehsun Ke Pakore Recipe Card

Chana Dal Aur Hare Lehsun Ke Pakore
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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chana Dal Aur Hare Lehsun Ke Pakore Recipe

  • Green garlic basted 1 medium bunch

  • Split Bengal gram (chana dal) soaked for 1 hour 1 1/2 cups

  • Oil to deep fry

  • Red chilli powder 1 1/2 teaspoon

  • Crushed black peppercorns 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Baking soda a pinch

  • Lemon 1/2

  • Gram flour (besan) 2 tablespoons

  • Chaat masala to sprinkle

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Roughly chop green garlic with leaves and place in a grinder jar, alongwith chana dal, red chilli powder, crushed peppercorns, asafoetida, salt and carom seeds.

Step 3

Grind into a coarse paste and transfer into a bowl.

Step 4

Add baking soda, juice of lemon, besan and a little water and mix well.

Step 5

Apply little water on your palms and divide the mixture into equal portions shaped into small pakoras.

Step 6

Deep-fry pakoras for 2-3 minutes, turning once a while. Drain on absorbent paper.

Step 7

Reheat oil for 1-2 minutes and deep-fry pakoras once again till golden and crisp.

Step 8

Drain on absorbent paper and sprinkle chaat masala on top.

Step 9

Serve hot with green chutney.

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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 www.sanjeevkapoor.com 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.