Daal Pakoray (lentil Fritters)
Daal Pakoray, also known as Lentil Fritters, are a popular savory snack in Saraiki Cuisine. These crispy fritters are made with a mixture of lentils and spices, making them a delicious and satisfying treat.
Ingredients
- 1 cup split Bengal gram (chana daal), soaked for 2 hours
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- Salt to taste
- Oil for frying
Instructions
- Drain the soaked lentils and blend them into a coarse paste without adding water.
- Transfer the lentil paste to a bowl and add chopped onion, green chilies, cumin seeds, red chili powder, coriander powder, turmeric powder, baking soda, and salt. Mix well to combine.
- Heat oil in a deep pan over medium heat. Once the oil is hot, drop spoonfuls of the lentil mixture into the oil and fry until golden brown and crispy.
- Remove the fritters from the oil and place them on a paper towel to drain excess oil.
- Serve the Daal Pakoray hot with chutney or ketchup.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 20g
- Fat
- 5g
Supplies
Deep pan for frying Blender Bowl Spoon for frying Paper towels
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestions: Daal Pakoray are best enjoyed hot with a side of mint chutney and a hot cup of tea.
Tips & tricks
Tip: Make sure the oil is hot enough before frying the fritters to ensure they turn out crispy and not oily.
Cost
$5