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Chana dal pakode recipe |split gramdal fritters recipe


Chana dal pakode recipe |split gramdal fritters recipe

           

              Pakode, pakoda or pakori as it is known is very popular dish. It is throughly enjoyed all over. As a starter or as side dish  it is favourite . It taste delicious and can be made with simple household spices.
           Sometimes in holidays I used to make it. Pakori recipe has a wide variety and can be made with many veggies easily available. In my blog I have posted some pakodas recipes that will be helpful for you in this winter season.
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Prep time:10min
Cook time:10min
Total time:20min


Cuisine:Indian
Dish type:snacks
Author: Seema priyadarshani


Ingredients :

1.  1cup chanadal(split gramdal) soaked for 30 minutes

2.  2 green chilli chopped

3..  1/2tablespoon redchili powder

4.  1/2tablespoon turmeric powder

5.  1/2tablespoon ginger garlic paste

6.   Salt

7.  Oil for frying

8.  Chaat masala to garnish

9.  2tablespoon coriander leaves (cilantro) to garnish


Method:

1.    Drain chanadal and make fine paste.

2.   Add Redchilli powder ,turmeric (Haldi) powder and salt to taste, mix them altogether

3.   Add ginger garlic paste.mix

4. . Now add water little by little and mix well using spoon so lump is not formed.

5.   Let it rest for 10__15minutes .

6.   Heat oil in heavy bottom kadhai.  Drop small amount of batter in oil if  it comes upward immediately  then oil is sufficiently hot for deep frying .

7.   Drop chanadal fritters into hot oil. Deep fry.

8.  Keep stirring occasionally so that they cook evenly. When golden brown in colour take it out using slotted spoon so excess oil is drained.

9. Keep them on paper towel in a plate  so that excess oil is absorbed.

10. Reapeat this process for remaining batter.

11. Chanadal pakoda is now ready to serve.Garnish it with chat masala and chopped coriander.



                       
Note:

1.      Do not add much water in batter because batter realeases water when mixed with salt.

2.        Batter must not be more watery or thin otherwise pakodas will not turn crispy.

3.        Oil must be hot otherwise in low flame pakodas will absorb too much oil and become soggy.


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