Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani Lentil Fritters)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 6 and here is my Rajasthani Special for the same.

Here is another delicious and addictive street side food or appetizer/snack that we get in Rajasthan. In Jaipur and other cities of Rajasthan, we don't even call it "Pakoda", but it is rather just called as "Dal Ke". It is a mix of 5 different lentils/pulses/beans and spicy and super yummy !!! They are crispy on the outside and soft in the inside. They are very filling too and I don't even have to tell you how protein packed they are :)


I thought of adding this later. For some of you, who do not know what chawli dal is, here is a pic that I took.

Sorry guys, took the picture in hurry, so not one of the best pics.

Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani 
Lentil Fritters)

Ingredients

Peeli Moong Dal (Yellow Split Moong Bean) - 1/4 cup

Sabut Moong (Green Whole Moong Bean) - 1/4 cup

Dhuli Urad Dal (Split Black Gram) - 1/4 cup

Chawli/Chori Dal (Adzuki Beans) - 1/4 cup

Chana Dal (Split Bengal Gram) - 1/4 cup

Green Chilies - 3-4, finely chopped or ground, as you prefer

Ginger - 1 tbsp, minced or ground, as you prefer

Garlic - 1 tbsp, minced or ground, as you prefer

Saunf (Fennel Seeds) - 2 tbsp, crushed slightly

Dhaniya (Coriander) Seeds - 2 tbsp, dry roasted and crushed slightly

Cilantro - 1/4 cup, finely chopped

Heeng (Asafoetida) - 2 pinches

Salt - as per taste

Oil - for deep frying

Preparation

• Rinse and soak all dals together for 4-6 hours.
• Grind the soaked dal coarsely. If you are grounding green chili, garlic and ginger, you can grind them with dal.
• Mix the rest of the ingredients (except oil) to the ground dal mix.
• Meanwhile, heat oil in a heavy bottomed pan or wok.
• Take a handful or ground batter and slowly slide it in the hot oil to make the fritters. Depending on your comfort level, you can use your hand or a large spoon for this work.
• Deep fry them well till they are golden brown.
• Drain them on paper before serving.

Serving

Serve it with your favorite chutney or sauce. Traditionally, it is served with spicy cilantro chutney.

That's all for now. Do check out what other BM bloggers are doing.


Also, sending this to COOK IT HEALTHY - Proteinicious event of Shobha.