Homemade Pakoda Recipe ~ Kadalai Paruppu Pakoda ~ How to make pakoda for pakoda kuzhambu

54 Flares Facebook 13 Google+ 0 Twitter 2 Pin It Share 39 StumbleUpon 0 Email -- 54 Flares ×

Split Chickpea Pakoras

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 20-30 small pakodas
  • Difficulty: easy
  • Recipe type: Snacks/Side Dish

Ingredients:

  • Chana dal/Bengal gram dal/kadalai paruppu – 3/4 cups
  • Fennel seeds/Soambu – 1/4 tsp
  • Green chillies – 1 or 2
  • Onions (big/small) – 3/4 cups
  • Curry leaves – 5
  • Fresh coriander/Cilantro/Kotthamalli – handfull
  • Salt – 1/2 tsp (adjust to your taste)
  • Dry Red Chilies – 1 or 2 [Optional]


Indian Pakora Recipe | Chana dal Pakora Recipe| Tea-time Snacks recipes



chana-dal-pakoda-recipe-1


Consider it an appetizer for a party or a late afternoon snack to accompany your late afternoon reading, this pakora recipe does a very good job in both roles. We normally make this pakoda when we prepare our traditional Chettind Pakoda Gravy – a spicy curry made by soaking fried pakoras in spiced tamarind sauce. The remaining pakora-batter will be transformed into this crunchy version and will be enjoyed as a side dish for the rice and gravy or as our tea-time snacks. But if mom had plans to make it as the side dish, she knew that she has to spend some more time in the kitchen frying more and more pakoras. Yeah, we’ll gobble the pakodas as and when it is fried since we’re not resistant to its smell nor its taste Smile.



easy-pakora-recipe-1 



How to make Chana Dal Pakora – with step by step pictures

[Click each photo to see an enlarged view of the image]

Step 1.
Soak the chana dal (split chickpeas) for 6-7 hours (or for at least 2 hours) . [You can add 1 or 2 dry whole red chilies along with it. This is completely optional. You can omit the red chilies if you’re not comfortable with the spiciness.] Once the chana dal is soaked for 7 hours, drain the water.

pakoda-kulambu-recipe-south-indian-style-1 pakora-pakoda-pakkoda-fritters-chanadal-splitchickpea-1 homemade pakora recipe

Step 2.
In a mixer grinder (mixie) or blender, grind the chana dal with fennel seeds. DO NOT add water [only then the pakoras will be roasted nicely giving you a crunchy texture when deep fried]. Grind it to a coarse texture.
chana dal fritters - Indian fritters Indian street snacks - paruppu pakoda pakkodi recipe - pakodi recipe

Step 3.
Finely chop the onions, green chilies, fresh coriander (cilantro) and curry leaves. Mix them with the ground pakoda batter. Add salt while mixing. [ I forgot to add fennel seeds while grinding the pakora batter, so I added it while mixing Sleepy smile]
south-indian snack items step by step pictures for pakoda recipe pakora recipe - step by step recipe

Step 4.
Heat a dry wok with oil in medium flame. Heat it for 5-7 minutes (i.e until you see little vibrations in the oil) Once the oil is hot take a small clump of the pakoda dough with your fingers (or spoon)  and put it in the oil gently. The number of pakoda lumps you deep fry in one single batch should not affect the temperature of the heated oil. I normally fry 7-8 pakoras in a single batch. [Please have look at the 3Ts section for tips]
DIY pakoda - homamde pakora south-indin fritters recipe chana dal recipes

Step 5.
Now listen carefully. If you’re making these pakoras for your curry/kulambu, then follow step 5 and 6, else jump to Step 7. Deep fry the pakoda partially. i.e. not undercooking the pakodas but we need to deep fry the pakoras briefly for a minute or two both sides. They should not be roasted too much. Remove the pakodas with a slotted ladle by draining the oil briefly for few seconds.
bengalgram pakoda pakoda kulambu tamilnadu style

Step 6.
Place the pakodas on a kitchen tissue and let it stay there for a minute or two before you add them into the pakoda kulambu/gravy.

south-indian pakoda varieties
Step 7.
If you are preparing the pakodas for an evening snack or appetizer, then deep fry them nicely on both sides for about 2-3 minutes. Roast them until you feel the crunchy texture with your ladle. Remove the pakodas with a slotted ladle by draining the oil briefly for few seconds. Place the pakodas on a kitchen tissue and let it stay there for a minute before you serve them.
bengal gram pakoda recipe split chickpeas fritters

Step 8.
Serve the pakodas with hot tea or coffee or use as a special side dish for your rice and gravy.
pakora-indian-snacks-1


3Ts [ Tips | Tricks | Tactics and Secrets ] to make Pakora

  1. Soaking the kadalai paruppu (split chickpeas) for 6 to 7 hours will give great taste and texture (crispiness) to the pakodas. Soaking for 7 hours is the real secret behind this Pakora recipe.
  2. See to that the temperature of the heated oil stays same. Do not overcrowd the wok with the pakora clumps, because adding too much of pakoda batter in one batch will bring down the temperature of the oil and the pakodas will not roast properly. Chances are there that the pokodas can even suck oil if the temperature of the heated oil drops. SO take care. The hint is to keep the oil sizzling hot (not smoky hot). The pakoda clumps must sizzle with an excited sound every time you drop them in the heated oil.
  3. If you are making the pakoras for pakoda-gravy, have the pakora size to be small since they’ll become big once soaked in gravy.


pakora-for-pakoda-kulambu-1

Ah, why accompany these pakoras with tea or coffee? Just gobble these cute pakora-bites as you enjoy reading the gossip page in the newspaper supplementary or enjoy it with your neighbor-friends during your late-afternoons get-together.



home-made-pakoda-recipe-1

Mangala from Cooking.Jingalala.Org
Eat Well !

54 Flares Facebook 13 Google+ 0 Twitter 2 Pin It Share 39 StumbleUpon 0 Email -- 54 Flares ×

Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Dear Readers,
Sure the recipe tastes far great than the pictures shown. To show you the process in making the recipe with step-by-step pictures and to show you the outcome of the recipes with some cool photographs, I spend quite a lot of time in photographing it without minding the food getting dry or limp or not-so-hot-enough for us to eat (or sometimes without minding that we are hungry :)

But your comments can make me forget all my tiresome efforts I spend in deciding, preparing, cooking, shooting and composing a recipe post just for you! If you find the recipe useful please leave us a comment. I would also like to know if you tried the recipe and if the recipe came out well. Even if it didn’t, tell me that. I can guess or figure out what might have gone wrong or if I missed out to put any essential points in my recipe post. You can share the pictures of the tried recipes in our Facebook page or you can e-mail us!

Thank you for your visit.
Read more. Try out our recipes. Eat well!

  • NokiaFanboi

    Nice

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Thank you Hari :)

  • Mahi

    This is almost the same way as I make paruppu vadai! 😉 I use pattani paruppu instead of kadalai paruppu Meenakshi. Per-la enna irukku, saappida taste-a irunthaa sari, ambuttuthaan! Hahaha!

    Pakoda looks delicious…sooda oru cup tea kooda saappittaa appadiye super-a irukkume!

    • http://cooking.jingalala.org/ Mangala Meenakshi

      அதே அதே…. பேர்-ல என்ன இருக்கு. :)
      கரெக்ட், சூடான இஞ்சி டீ-யோட சாப்டா … ம்ம்ம்ம்….
      நன்றி மஹி :)

  • Pratheebha

    prepared…tasted..used the remaining pakodas for pakoda kulambu as well.
    It was really good. Tips given also very useful. Thanks for the recipe Mangala :)

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Wow…. Prathee is that YOU? I AM SUPER EXCITED!!!! :) Thanks for visiting Prathee. And thank you so so so much for trying out the recipes and writing the feedback.

54 Flares Facebook 13 Google+ 0 Twitter 2 Pin It Share 39 StumbleUpon 0 Email -- 54 Flares ×