Aloo Dal Pakoras Recipe – A Delicious North Indian Snack
Aloo Dal Pakoras are a popular snack from North India, perfect for enjoying with a hot cup of masala chai or filter coffee. These crispy, golden-brown fritters combine the flavors of mashed potatoes and moong dal, seasoned with an array of aromatic spices, creating a crunchy delight that will tantalize your taste buds.
Ingredients for Aloo Dal Pakoras:
| Ingredient | Quantity |
|---|---|
| Moong Dal (green gram) | 1 cup (soaked for 1 hour) |
| Fresh Ginger | 1/2 inch piece |
| Green Chilies | 3 (or to taste) |
| Salt | To taste |
| Boiled Potatoes (mashed) | 3 medium-sized |
| Red Chili Powder | 1/2 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Turmeric Powder | 1/8 teaspoon |
| Fennel Powder | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Fresh Coriander | A handful, chopped |
| Asafoetida (Hing) | A pinch |
| Oil | For deep frying |
Preparation Time:
1 hour
Cooking Time:
20 minutes
Total Time:
80 minutes
Servings:
4 servings
Cuisine:
North Indian
Course:
Snack
Diet:
Vegetarian
Instructions to Make Aloo Dal Pakoras:
-
Prepare the Potato Mixture:
Begin by making the aloo (potato) mixture. In a large mixing bowl, combine the boiled and mashed potatoes with red chili powder, coriander powder, turmeric powder, fennel powder, lemon juice, fresh coriander, hing (asafoetida), and salt. Mix all ingredients well to form a smooth, cohesive mixture. -
Shape the Potato Balls:
Once the potato mixture is ready, take small portions of the mixture and shape them into small balls or oval-shaped pakoras. Set them aside on a plate. -
Prepare the Dal Mixture:
Next, grind the soaked moong dal (green gram) in a blender or mixer with green chilies, fresh ginger, and a pinch of salt, adding just a little water to help with the grinding process. The dal should be ground into a thick paste-like consistency. Transfer this dal paste to a bowl. -
Frying the Pakoras:
Heat oil in a deep frying pan (kadhai) over medium heat. Once the oil is hot, take each potato ball and dip it into the moong dal paste. Coat the ball evenly with the dal mixture, then gently drop it into the hot oil. Fry the pakoras on medium heat, turning them occasionally, until they are golden brown and crispy on all sides. -
Drain Excess Oil:
Once the pakoras are fried, remove them from the oil and place them on a kitchen towel to drain any excess oil. -
Serving:
Serve these crispy Aloo Dal Pakoras hot with some fresh coriander-mint chutney, tamarind chutney, or a spicy masala chai for a perfect evening snack. You can also enjoy them with a cup of filter coffee.
Tips for Perfect Aloo Dal Pakoras:
- Soaking the Dal: Make sure to soak the moong dal for at least an hour before grinding. This will help in achieving a smooth batter.
- Consistency: The dal paste should be thick but spreadable. Add water sparingly to avoid it becoming too runny.
- Spices: Adjust the amount of green chilies and spices according to your taste preference.
- Frying: Fry the pakoras on medium heat to ensure they cook evenly and become crispy without burning.
Enjoy the delightful crunch of Aloo Dal Pakoras, a snack that is sure to be a hit at any time of the day, especially during the cool evenings with a steaming cup of tea or coffee.
