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Hot pakoras with a steaming cup of chai is what everyone need on a perfect evening or a cold winter day. But i like to have it anytime of the day, specially this is one is just yummy. It is crispy, soft and hot.
Similar Recipe,
Pakora taste great with,
Hope you will like this and let me know how it turns out for you..
Preparation Time : 15 mins
Cooking Time : 1 to 2 mins per batch
Serves : 6 to 8
Ingredients:
Onions – 4 large peeled and sliced thinly
Green Chilli – 5 to 10 sliced thinly
Curry leaves – a big handful
Ginger – 4 cm piece
Garlic 10 cloves
Roasted Gram Dal / Pottu Kadalai – 3/4 cup
Gram Flour / Kadalai Mavu – 3/4 cup
Salt to taste
Oil for Deep frying
Method:
Grind ginger garlic together to a coarse mix. Grind roasted gram dal to a fine powder.
Take onions, chillies, curry leaves, salt and use your hands to mix really well. This releases the water from the onions.
Add in the gram dal powder and gram flour and mix well till it is thick and dough like.
Heat oil for deep frying.
Drop in small portions of dough and fry till golden on both sides.
Drain and set aside.
Serve hot.
Pictorial:
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| Take all your ingredients |
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| Take roasted gram dal in a blender |
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| make it into a fine powder |
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| take garlic and ginger in a blender |
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| grind it to a coarse mix |
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| now peel your onion |
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| i used a mandolin to slice the onions |
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| slice it pretty thinly |
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| add some salt |
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| and green chillies |
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| and a good amount of curry leaves |
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| add in ginger garlic paste |
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| use your hands to rub everything together |
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| this release the water from the onions |
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| add in the roasted gram dal powder |
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| add in gram flour |
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| add very little water |
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| knead it to a stiff mixture |
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| Heat oil for deep frying |
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| drop small portion of dough in hot oil |
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| deep fry till golden |
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| fry till it gets golden |
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| drain and serve |
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| enjoy hot crispy pakora |
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Its a boiled white chana paste ? Or dry white chana powder ?
@jiyaa emanIt is roasted gram dal, pottu kadalai / pori kadalai / chana dalia
How different is the "dalia/ roasted gram dal" powder from besan? I have hard time finding dalia, and don't wish to peel skin of chana one by one.
@AJDalia powder is more fine and it gives the soft texture..
Which mixer do you user to grind ginger garlic paste / make very small amount of wet masala? I end up hvign to add water and it feels thinner paste then.