Aloo Dal Pakoras Recipe
A beloved snack from North India, Aloo Dal Pakoras combine crispy, spiced potato filling with a smooth and flavorful moong dal batter, creating a delightful contrast in each bite. Perfect for tea-time, these pakoras are served best with Dhaniya Pudina Chutney or Date Tamarind Chutney for that extra tangy touch.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 60 mins | 20 mins | 80 mins | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Split), soaked 1 hr | 1 cup |
| Ginger | 1/2 inch |
| Green Chillies (adjust to taste) | 3 |
| Salt | To taste |
| Potatoes (Aloo), boiled & mashed | 3 |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/8 teaspoon |
| Fennel Seeds (Saunf), coarsely ground | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Coriander Leaves, finely chopped | Handful (optional) |
| Asafoetida (Hing) | A pinch |
| Sunflower Oil | For frying |
Nutritional Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 200 kcal | 10% |
| Carbohydrates | 30 g | 10% |
| Protein | 6 g | 12% |
| Fat | 8 g | 12% |
| Fiber | 6 g | 24% |
Instructions
-
Prepare the Potato Filling
- In a mixing bowl, combine boiled and mashed potatoes with red chili powder, coriander powder, turmeric powder, fennel seeds, lemon juice, asafoetida (hing), and salt. Optionally, add finely chopped coriander leaves for a burst of freshness.
- Mix the ingredients thoroughly until well combined.
- Shape the potato mixture into small, equal-sized balls and set aside.
-
-
Prepare the Moong Dal Batter
- Drain any excess water from the soaked moong dal. Transfer it to a blender or mixer jar along with green chillies, ginger, and a pinch of salt.
- Blend until you have a smooth, thick batter, adding minimal water as needed to achieve the right consistency.
- Transfer the batter into a large bowl for easy dipping.
-
Frying the Pakoras
- Heat sunflower oil in a kadai or deep wok over medium heat.
- When the oil is hot, dip each prepared potato ball in the moong dal batter, ensuring it’s well-coated, then gently place it in the hot oil.
- Fry the pakoras in batches, maintaining medium flame, until they turn golden and crispy on all sides.
- Using a slotted spoon, remove the pakoras and drain on absorbent paper towels.
-
Serve and Enjoy
- Serve the Aloo Dal Pakoras hot with Dhaniya Pudina Chutney and Date Tamarind Chutney for a complete and authentic North Indian snack experience.
