Chana Dal Pakora (Lentil Fritters)

Ingredients

For grinding

• ½ cup chana dal (hulled and split bengal gram)
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 2 to 3 garlic cloves – small-szied, roughly chopped
• 1 inch ginger – roughly chopped or 1 teaspoon chopped
• 1 green chili roughly chopped or ½ to 1 teaspoon chopped
• 1.5 to 2 tablespoons chopped onions
• 1 pinch asafoetida (hing)
• 1 pinch baking soda – optional
• 1.5 to 2 tablespoon water – for grinding or blending

Other ingredients

• 2 tablespoons chopped onions – to be added later to the ground batter
• 1 to 2 tablespoons chopped coriander leaves – can also be added later in the batter (optional)
• salt as required
• oil for deep frying or shallow frying, as required

Steps

Making chana dal batter

1. Pick through the dal, then rinse it in water a couple of times.
2. Cover the chana dal with enough water and soak for 3 to 4 hours or overnight.
3. Drain the soaked dal before transferring it to the grinder.
4. Add 1.5 to 2 tablespoons chopped onions, the chopped green chilies, ginger, garlic, asafoetida, fennel seeds, and cumin seeds to the grinder or blender.
5. Add 1.5 to 2 tablespoons water and grind until smooth. Use no more water than needed: a thin or runny batter will not keep its shape when fried and will burst in the oil.
6. Put the ground batter in a bowl and add 2 tablespoons chopped onions and salt.
7. Add a pinch of baking soda if using and mix the batter thoroughly.

Making chana dal pakora

1. Heat the deep-frying oil in a pan or kadai.
2. Drop the batter into medium-hot oil by the spoonful.
3. Once the batter has firmed up and the pakora is light golden and a little crisp, turn each over with a slotted spoon and continue frying.
4. When the other side is golden and crisp, turn the pakora a few more times and fry to an even golden color.
5. Transfer the fried pakora to kitchen paper towels to remove extra oil.
6. Fry the remaining batter into pakoras until crisp and golden.
7. Serve the lentil fritters hot or warm with mint chutney, coconut chutney, or tomato ketchup.