Beyond Moong Dal, Explore Varieties Of Lentil Pakoras For Snacking

When it comes to pakoras, the popular kinds include aloo pakora, pyaz pakora, and moong dal pakoras. The fritters are counted as the most popular street food snacks in India that make a deadly combination with a cup of tea. But with ever-changing palates and the zeal to try something new, it is crucial to move over the traditional recipes and enjoy unconventional dishes.

Instead of moong dal pakoras, you can explore a variety of lentils to prepare deep-fried fritters. You can pair dal with vegetables or mix a few kinds to prepare crunchy pakoras that will satisfy your hunger and satiate cravings in this weather. 

Masala Dal Pakoras

People with a preference for spicy food should try masala dal pakoras which are made using moong and urad lentils. The batter is made flavourful using Indian spices and herbs like ginger, green chillies, carom seeds, red chilli powder, and fennel seeds. This variant of fritters will surely leave you asking for water but don’t pair it with tea as it will amplify the spiciness and leave you sweating and drooling.

Methi Dal Pakora

Methi or fenugreek leaves have a special place in Indian cuisine. They are versatile and used to make paratha, aloo sabzi, and curries. But only a few people know that you can use them to prepare delicious and nutritious fritters. To the batter of chana dal or urad dal, add finely chopped fenugreek leaves along with salt to taste, red chilli powder, and fresh coriander leaves. This is the ultimate snack to pair with tea.

Also Read: Pakora For Breakfast? Here Are 6 Must-Try Recipes

Toor Dal Pakora

Toor dal or pigeon peas is the most common variety of lentils prepared in Indian households, and it offers earthy notes to the deep-fried fritters. Soak them for an hour and grind them into a coarse paste if you want to make pakoras with it. Now, add spices of your choice along with fresh coriander leaves and finely chopped green chillies. You can also tweak the recipe by adding finely chopped vegetables of your choice.

Chana Dal Pakora

In South Indian recipes chana dal is widely used to add a crunch to traditional recipes like sambar, rasam, upma, thoran, and more. But its vitality expands beyond an ingredient used for tempering. You can grind it and combine it with fenugreek, spinach, other leafy green, onions, potatoes, and spices. The chana dal pakoras are easy to prepare and make for a perfect snack to be served at a random gathering of friends.

Pesarattu

Pesaratty is Andhra-style pakora prepared with moong dal. Instead of your North Indian recipe, you can make moong dal fritters by adding a little bit of rice flour, grated ginger, chopped green chilli, and a few traditional spices to prepare a hearty batter that will yield crispy pakoras after getting deep-fried in hot oil. This dish pairs well with traditional chutneys and a cup of tea or coffee.

Mixed Dal Pakora

Mixing dal is not only a recipe for a delicious lentil soup but also for crunchy and nutritious pakoras. Soak and grind chana dal, urad dal, masoor dal, toor dal, and moong dal. Keep it coarse and elevate its flavours by adding black pepper powder, salt to taste turmeric powder, and red chilli powder. Make small pakoras with it and savour them with green mint chutney and a cup of ginger tea.

Urad Dal Pakora

In South India, urad dal is used for pakoras which are popularly called vadas. Although shaped like doughnuts, these are savoury delights that pair well with tomato or coconut chutneys. Using urad dal, you can make medu vada but don’t forget to add peppercorn and curry leaves before dropping a small amount of batter into hot oil.