How to make Lobiya Pakora -

Black eyed beans ground, mixed with some masalas, shaped into pakoras and deep-fried

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Black eyed beans (lobiya), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Indian

Course : Snacks and Starters


Lobiya Pakora

Lobiya Pakora Recipe Card

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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 : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lobiya Pakora Recipe

  • Black eyed beans (lobiya) , soaked overnight 1 cup

  • Split Bengal gram (chana dal) , soaked for 2-3 hours 1 cup

  • Oil to deep fry

  • Onions , chopped 1 cup

  • Ginger , chopped 1 tablespoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Chana masala 1 tablespoon

  • Baking soda 1/4 teaspoon

  • Salt to taste

  • Green chilli sauce 1 tablespoon

  • Gram flour (besan) 2 tablespoons

  • Sprig onion flower 1 to garnish

Method

Step 1

Drain and put black eyed beans in a chopper. Drain and add split gram and crush.

Step 2

Heat sufficient oil in a kadai.

Step 3

Transfer the crushed mixture into a bowl. Add onions, ginger, carom seeds, asafoetida, chana masala, baking soda, salt, green chilli sauce and gram flour and mix well.

Step 4

Divide into small balls, press lightly, slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 5

Arrange them on a serving platter, garnish with spring onion flower and serve hot.

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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.