Aloo Dal Pakoras Recipe
Aloo Dal Pakoras Recipe is a perfect monsoon snack recipe along with a hot cup of Masala Chai. Mashed potatoes are shaped into balls and dipped into a dal batter and fried to give crispy comfort food.
Aloo Dal Pakoras Recipe is a pakora made differently by making pakoras of mashed aloo dipped in a healthy dal batter. A healthy version of a pakora that can be served to diet watchers.
Pakoras are popular tea time snacks in India. There are so many varieties of Pakoras and this recipe of Aloo Dal Pakora is famous in North India, especially in the Hill Stations where a bowl of pakoras and steaming hot chai is irresistible.
These pakoras are rich in proteins as the pakora batter comprises of soaked moong dal/moong beans. Once the soaked moong dal is ground, they are used as the outer coating for the prepared potato filling. A perfect monsoon snack recipe!
If you like this recipe, you can also try other Pakora recipes such as
For the batter
- 1 cup Green Moong Dal (Split) , soaked for 1 hour
- 1/2 inch Ginger
- 3 Green Chillies , (adjust according to the heat of the chillies)
- Salt , to taste For the potato stuffing
- 3 Potatoes (Aloo) , boiled and mashed
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/8 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Fennel seeds (Saunf) , coarsely powdered
- 1 teaspoon Lemon juice
- Coriander (Dhania) Leaves , handful and finely chopped (optional)
- Asafoetida (hing) , a pinch
- Salt , to taste
- Oil , for frying
How to make Aloo Dal Pakoras Recipe
To begin making the Aloo Dal Pakoras recipe, we will first prepare the stuffing.
To prepare the potato stuffing, in a mixing bowl, combine potatoes, red chilli powder, coriander powder, turmeric powder, fennel seeds, lemon juice, coriander leaves, hing, salt. Mix well.
Pinch small portions of the potato mixture , shape them into equal size balls and set them aside.
To prepare the batter, drain the excess water from the moong dal and transfer it to the jar of a mixer.
Add green chillies, ginger, salt and grind it to a smooth batter using very little water.
Transfer the ground batter into a wide bowl. Heat oil in a kadai/wok.
When the oil is hot, dip each potato ball in the dal batter and slowly drop them into the oil.
Fry the pakoras over medium flame till they are light golden on both sides .
Drain them on an absorbent paper towel. Repeat the same process for the rest of the batch. Delicious Aloo dal pakoras are ready to be served hot.
Instead of split and husked moong dal, you can also use whole moong beans, in which case, increase the soaking time to 2 hours.
Always check the temperature of oil before frying but dropping a small piece of batter. If it instantly sizzles and floats to the top, your oil is ready for frying pakoras.