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Dal Ke Pakore/Pakode, crunchy and delcious pakore/fritters made with mixed lentils enjoyed best with chutneys and chai.
Pakore are deep fried fritters made with different veggies and lentil flours like chickpea flour or moong or chickpea lentils.
Rainy season is the best time to enjoy deep fried stuff. People in India enjoy a lot of fried stuff especially when it rains during monsoons, the official rainy season in Indian Subcontinent. A hot cup of Masala Tea or Ginger tea goes best with the fried stuff.
Dal Ka Pakore
Moong Dal Pakore are one of the most popular lentil fritters especially in Northern India Rajasthan and Gujarat. These are variations in how one make and known with different names region-wise. Instead of using only moong dal, I have used mixed lentils(Yellow Moong Lentils/Dhuli Moong Dal, Green Skinned Moong Lentils/Hari Moong Dal and Red Lentils/Dhuli Masoor Dal) here. The main advantage of this batter is that I can use it for making pakoras and for making Instant Mixed Lentil Dosas. Adding more than one dal/lentils adds on to the nutrient value of these delcious fried balls.
What lentils can be used to make Dal Ke Pakore..
To make crispy yet soft melt in mouth Dal Ke Pakore, split moong lentils(skinned or skinless), split black gram lentils urad lentils(skinned and skinless) and red lentils can be used. You can combine any of the lentils together in any proportion as per your choice.
How to make Mixed Dal ke Pakore
The lentils are washed in running water and then soaked for 3-4 hrs. Water is then drained and lentils are grind to fine paste with very little or no water. One can add ginger and green chillies and herbs like cilantro or fresh coriander leaves as per preference. I add some flatten rice flakes or poha also to dal mix. It adds on to crunchiness binds the dal batter when I make dosa with it.
To make soft pakora, beat the batter for 4-5 minutes.Take small lemon sized potions and fry in hot oil till golden brown. The should not be very hot as the pakoras will remain raw and fried from outer side.
Can I bake these fritters..
Dal ke pakode can be these can be baked and yes made in Airfryer also. One can makes these fritters in very less oil in appe pan too. I usually makes these fried as I make these usually for potlucks or parties.
These taste best when made fresh, piping hot out from oil with chutneys and chai, but one can also make these ahead of your parties. Do not cover the pakoras when making ahead as these can become soggy due to steam. Leaves these open for a while till these cool, then cover if keep for long time.
You can reheat these in oven but not in microwave as these loose the crispness and become soggy.
The best way to make for parties is that you prepare the batter, keep in refrigerator and use as and when required. The batter stays good for 2 days in refrigerator.
Leftover pakoras can be stored in refrigerator in an air-tight container for 2-3 days and then reheated in oven.
Another interesting way to use the leftover pakoras is to add in onion tomato curry just like Lauki Ke kofte, and these can be enjoyed with hot chapatis or steamed / jeera rice.
How to relish these Dal ke Pakore
I and my daughter love Dal ke Pakode with spicy Green chutney. Hubby and my son love these tomato ketchup. To enhance the taste of these fried pakoras one can sprinkle some chaat masala on it. A cup of Adrakwali Chai(Ginger Tea) is quite comforting with pakoras especially if it’s raining.
Serve these with this spicy schezwan ketchup. for this add some szhezwan sauce/chutney with tomato ketchup and enjoy with pakoras.
Let’s see how I make these Dal Ke Pakore
Dal Ke Pakore/Pakode
- 1/4 Cup Dhuli Moong Dal/Split Yellow Moong Lentils
- 1/4 Cup Chilka Moong Dal/Split Green Moong Lentils
- 1/4 Cup Dhuli Massor Dal/Red Lentils
- 1/4 Cup Poha/Flatten Rice Flakes
- 1 tsp Methi Seeds/Fenugreek Seeds
- 1" Ginger piece
- 1-2 Green Chilies
- Salt as per taste
- Oil for Frying
- Mix lentils with fenugreek seeds , wash and soak for 3-4 hrs.
- Wash and soak poha.
- After 3-4 hrs,drain water from lentils and poha.
- In a food processor or grinder, add dal, ginger green chillies and poha.
- Grind to a fine paste.
- Transfer batter to a bowl, add salt, beat for 5 mins.
- Heat oil in kadhai,take lemon sized portions and drop the batter in hot oil.
- Fry pakora in hot oil till golden brown.
- Serve hot with chutneys.
To make Spicy Ketchup dip
- Take 2-3 tsp of schezwan sauce and 2-3 tbsp of Tomato ketchup.
- Mix well and serve.
Linking Dal Ke Pakorde to my Facebook group, Foodie Monday Bloghop. Theme this week in the group is #203RimJhimBarse . It’s monsoon season in India and as mentioned above Indian love to gorge on fried stuff during this season. You can lot of variations in for fried stuff in markets and households especially in evenings.’
The theme is suggested by Preeti who blogs at Preethi’s Cuisine . Do checkout her blog with easy to cook wonderful recipes from Indian to International Cuisines.
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