- Soak channa dal in water for 4-6 hours.
- In a bowl, combine rice flour, grated onion, mashed ginger, red chili powder, salt, and drained channa dal. Add water gradually and mix to form a firm dough.
- Divide the dough into equal-sized balls.
- Heat oil in a frying pan over medium heat.
- Flatten a dough ball between your palms or on a lightly oiled surface, spreading it evenly into a thin circle.
- Carefully place the flattened dough on the hot pan. Poke 10-12 small holes across the surface with a fork and drizzle oil over the dough.
- Cook on medium heat until golden brown and crispy on both sides. Drain on paper towels. Serve warm with yogurt or chutney.
- Calories:320 kcal25%
- Energy:1338 kJ22%
- Protein:5 g28%
- Carbohydrates:35 mg40%
- Sugar:2 mg8%
- Salt:300 g25%
- Fat:18 g20%
Last Updated on 6 months ago by Neha Deshmukh
Channa Dal & Onion Pakora Recipe – Authentic Indian Fritters
Hey everyone! Today, I’m sharing a recipe that’s close to my heart – crispy, golden Channa Dal & Onion Pakoras. These aren’t just fritters; they’re a little piece of Indian comfort food, perfect for a rainy day, a festive gathering, or just when you’re craving something deliciously crunchy. I first made these with my grandmother, and the smell instantly takes me back to her kitchen! Let’s get cooking, shall we?
Why You’ll Love This Recipe
These pakoras are seriously addictive. They’re incredibly flavorful, with a lovely mix of textures – the soft channa dal, the bite of onion, and that satisfying crunch. Plus, they come together pretty quickly, making them ideal for a weeknight snack or a last-minute appetizer. Honestly, once you try these, you’ll be making them again and again!
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- 1 cup Rice flour (approx. 120g)
- 1 medium Grated onion (approx. 150g)
- 4 tsp Mashed ginger (approx. 20g)
- 1 tsp Red chili powder (approx. 5g)
- 3 tsp Channa Dal (approx. 15g)
- 0.5 tsp Salt (approx. 2.5g)
- 10 tsp Oil (approx. 50ml) – for cooking & drizzling
Ingredient Notes
Let’s talk ingredients for a moment. A few little tips can make all the difference!
Channa Dal: A Protein-Rich Lentil
Channa Dal, also known as split chickpeas, adds a lovely nutty flavor and a boost of protein. Don’t skip the quick soak – it helps soften the dal and ensures it cooks through nicely.
Rice Flour: The Key to Crispy Pakoras
Rice flour is essential for that signature crispy texture. Wheat flour tends to make pakoras a bit soggy, so stick with rice flour for the best results.
Regional Variations in Onion & Spice Use
Onion is a staple, but feel free to experiment! Some families add finely chopped green chilies for extra heat. Spice levels also vary – adjust the red chili powder to your liking.
Oil Choice for Authentic Flavor
Traditionally, these are fried in mustard oil for a really authentic flavor. However, vegetable oil or sunflower oil work perfectly well too if you prefer a milder taste.
Step-By-Step Instructions
Alright, let’s get down to business!
- First, give the channa dal a quick soak in water for about 10-15 minutes. This softens it up beautifully.
- In a mixing bowl, combine the rice flour, grated onion, mashed ginger, red chili powder, salt, and the drained channa dal.
- Now, the fun part! Mix everything together with your hands (it’s the best way to get a feel for the dough) until it forms a firm, but pliable dough. You might need to add a tiny bit of water if it’s too dry, but go slowly!
- Divide the dough into equal-sized balls – about 1-inch in diameter works well.
- Heat about 2-3 tablespoons of oil in a frying pan over medium heat. Lightly grease the pan with a little extra oil.
- Place a dough ball on the hot pan and gently flatten it with your fingers, spreading it out into a thin circle – about 4-5 inches in diameter.
- Here’s a pro tip: poke 10-12 small holes all over the surface of the pakora with a fork. This helps it cook evenly and prevents it from puffing up too much. Then, drizzle a little oil over the top.
- Cook for about 3-4 minutes per side, or until golden brown and beautifully crispy.
- Remove the pakora from the pan and place it on a paper towel-lined plate to drain any excess oil.
- Repeat with the remaining dough balls. Serve warm with your favorite chutney or yogurt!
Expert Tips
A few little secrets to pakora perfection:
Achieving the Perfect Crispy Texture
The key is medium heat and not overcrowding the pan. If the oil isn’t hot enough, the pakoras will absorb too much oil. If the pan is too crowded, the temperature will drop, and they won’t get crispy.
Troubleshooting Dough Consistency
Too dry? Add a teaspoon of water at a time. Too sticky? Add a tablespoon of rice flour. It should be firm enough to hold its shape but still pliable.
Variations
Want to switch things up? Here are a few ideas:
Vegan Pakora Adaptation
This recipe is naturally vegan! Just ensure the oil you use is plant-based.
Gluten-Free Confirmation
Absolutely gluten-free, thanks to the rice flour!
Spice Level Adjustment (Mild to Spicy)
Adjust the amount of red chili powder to suit your taste. Start with ½ tsp for a mild flavor and add more as needed. My friend loves to add a pinch of cayenne pepper for an extra kick!
Festival Adaptations (Diwali, Holi)
Pakoras are a staple during Indian festivals like Diwali and Holi. They’re perfect for sharing with family and friends.
Serving Suggestions
These are fantastic on their own, but even better with:
- Mint-coriander chutney
- Tamarind chutney
- Plain yogurt
- A cup of hot chai!
Storage Instructions
Leftover pakoras can be stored in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispness, but you can revive them by reheating them in a preheated oven at 350°F (175°C) for a few minutes.
FAQs
Let’s answer some common questions:
What is the best way to prevent the pakoras from absorbing too much oil?
Make sure the oil is hot enough before adding the pakoras, and don’t overcrowd the pan. Also, poking holes in the pakoras helps them cook evenly and reduces oil absorption.
Can I make the dough ahead of time?
Yes, you can! Just prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before frying.
What type of chutney pairs best with Channa Dal Pakora?
Mint-coriander chutney is a classic pairing, but tamarind chutney also works beautifully.
Is it possible to bake these pakoras instead of frying?
While frying gives the best results, you can try baking them. Brush them lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!
What is the shelf life of leftover pakoras?
They’re best enjoyed fresh, but leftovers will keep for up to 2 days in an airtight container at room temperature.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
