Chana Dal Palak Pakoda Recipe
Pakoda is a popular fried Indian snack. Any vegetable can be combined with the pakoda batter; such is the versatility of the dish. In this recipe, I have used Bengal gram (chana dal) to prepare the pakoda batter. It has high fibre content and lowers cholesterol. Spinach (palak) has also been added to the batter as it is a very nutritious vegetable and contains huge amount of iron. It is cleaned and washed properly, followed by fine chopping. A paste having thick consistency is obtained by grinding together the Bengal gram and spinach. Chopped onion (pyaaz) is added to this paste to introduce crunchy element, along with some spices. These spices can be added according to taste. This mixture is moulded into the form of small pakodas and deep-fried in a hot pan. These crunchy, small balls of wonder taste flavoursome when served hot with any dip or chutney. Chana Dal Palak Pakodas can be served as appetizers in parties.
How to make Chana Dal Palak Pakoda
|Spinach (palak)||1 bunch|
|Chana dal (Bengal gram dal)||½ cup|
|Onion (Pyaz), chopped||3-4 table spoons|
|Ginger (adrakh), chopped||½ tea spoon|
|Green Chilies (hari mirch)||2-3 tea spoon|
|Salt (Namak)||according to taste|
- 1. Wash and soak the chana (bengal gram dal) dal in enough water for three hours.
- 2. Clean and wash the palak (spinach) in plenty of salted water.
- 3. Finely chop palak (spinach). Strain the chana (bengal gram dal) dal and grind it along with palak (spinach) in a mixer to a thick paste.
- 4. Now add chopped onion, ginger, green chillies and salt.
- 5. Heat oil in a deep pan.
- 6. Shape the mixture into small pakoda and fry it into hot oil.
- 7. Serve “Chana dal –Palak Pakoda” hot with any dip of your choice.