Daal pakoras recipe – deep fried lentils

July 17, 2014
OK, so I’ve been sharing the healthy, and not so healthy recipes this Ramadan. So now it’s time for something unashamedly desi and deep fried.  So if you like your spicy savoury snacks, you’ll LOVE this daal pakoras recipe.
Now come on, it’s inevitable that I’d have at least one indulgence this month, right?
This is my mum’s recipe and it’s a delicious savoury hit every time.
Pakoras, if you don’t know, are savoury – usually bite size – deep fried snacks. The staple ingredient is usually a batter consisting of flour, preferably chickpea flour. Beyond that, you ‘pakora’ whatever you like – aubergine, diced chicken, potatoes, peppers… the options are endless.
Any vegetable works a treat and you can even make a green chilli pakora. Yes that’s right, a deep fried green chilli. Whole. But that’s only for the super crazy heat-lovers.
One of my favourites is daal pakoras, which is very much a Bangladeshi thing. So I wanted to share this recipe with you.
You can buy daal pakoras from a specialist Asian shop or restaurant, but in all honestly, the best are the ones that are homemade. Pakoras are seldom enjoyed when bought.

For 21 easy Ramadan recipes click here.

A plate of daal boras - lentil pakoras

So here is my gift to you – my mum’s recipe for the best daal pakoras you’ll ever have.

Daal pakoras recipe

Ingredients
   
To make around 20 daal pakoras:
1 mug of red split lentils
1 large onion finely diced
1 small bunch coriander
2 fresh green chillies chopped finely
1 flat tbsp salt
1.5 tsp turmeric powder
3 tab besan / chickpea flour
You can add some more spice with some curry or chilli powder. But in my opinion, the best daal pakora are the most simple, where the flavour of the lentil is allowed to be the shining star.

Method            

  • Soak the lentils in lukewarm water for around 2 hours so they soften.
  • Drain the lentils and whisk them in a blender until they’re slightly broken down, but still textured. The key here is not to end up with a complete mash, you want some lentils to still be intact.
  • In a bowl, combine the lentils with all the other ingredients and mix together evenly.
  • Deep fry the lentils in a pan. The best way to do this is to use a tablespoon to lower the mix into the oil to avoid burnt fingers. I tend to make the pakoras smaller than a tablespoon.
  • Fry until golden, and serve hot with ketchup, yoghurt or any sauce of your choice.

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Check out my 21 easy Ramadan recipes for an Iftar feast!

Disclaimer – I take no responsibility for any weight gained as a result of making these beautiful, more-ish pakoras.
HalimaBobs

About the Author

HalimaBobs

I’m not a makeup artist, chef, lifestyle guru or stylist. I’m just me. And like you, I’m trying to make the best of most things, only I’m sharing my warts-and-all thoughts along the way.

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