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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You can also find more Snacks and Starters recipes like Idli Karachi Biscuits Oats Rawa Dhokla Papad Paneer Rolls
Chana Dal Aur Hare Lehsun Ke Pakore Recipe Card
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.
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.
Nutrition Info
Calories : 1424 Kcal
Carbohydrates : 177.9 gm
Protein : 63.1 gm
Fat : 51.2 gm
Other : 0
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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.
