Delicious Chana Dal Pakoras: A Nutritious Snack Recipe

Chana dal pakoras are one of those snacks that are simple on the surface but incredibly satisfying when done right. Split Bengal gram is naturally rich in plant protein and dietary fiber, which helps keep blood sugar steady and supports digestion. It is also a good source of iron, magnesium, and B vitamins, making these fritters more sustaining than snacks made with refined flours alone. When soaked and ground fresh, chana dal retains its nutty depth while offering slow-release energy, which is why pakoras made this way feel satisfying rather than heavy. The mix of crunch, warmth, and the unmistakable aroma of curry leaves hitting hot oil is not only delicious, it is nutritious too. Every family seems to have its own version, but the heart of it is always the same – soaked chana dal, ground just enough to hold together, seasoned generously, and fried slowly so the inside stays soft while the outside turns crisp. They’re the kind of pakoras you make when you want something that feels homemade, full of texture, and bold enough to stand on their own with nothing more than a sprinkle of chaat masala. Try this today and thank me later @sarchakra

PREP TIME: 15 mins plus soaking

COOK TIME: 15 mins

SERVES: Makes 16

Ingredients

Chana dal 1½ cups
Salt to taste
Onion 1 small, finely chopped
Ginger 2 inches
Garlic 5–6 cloves
Red chili powder 2 tsp
Red chili flakes 2 tsp
Turmeric powder 2 tsp
Coriander powder 1 tbsp
Cumin seeds 1 tbsp
Fennel seeds 2 tsp
Carom seeds 1 tsp
Curry leaves 20, divided
Green chilies 7–8, divided
Chaat masala 1 tsp
Mint 2 tbsp, finely chopped
Oil for frying

Method

Soak the chana dal overnight or a minimum of 4-6 hours. Drain and rinse once more. Set aside 2 tbsp of the soaked dal.
In a food processor, add the remaining soaked dal with the garlic, ginger, about 10 curry leaves, and 4 green chilies. Pulse to a coarse, textured mix -you want visible grains, not a paste.
Transfer the mixture to a bowl. Add the finely chopped onion, the reserved soaked dal, cumin seeds, coriander powder, mint, chili powder, chili flakes, turmeric, carom seeds, salt, a pinch of asafetida, and fennel seeds. Mix well.
Heat oil in a pan and bring it to medium. Using a tablespoon, scoop and gently slide portions of the mixture into the oil without crowding. Fry for 3-4 mins, turning once, until they are crisp and deeply golden. Continue in batches.
Drop the remaining curry leaves and green chilies into the hot oil until they blister. Scatter over the fried pakoras. Sprinkle the chaat masala and serve immediately.
I love to serve this with masala chai, especially on rainy evenings. For a lighter option, fresh ginger tea, lemon water with a pinch of black salt (kala namak), or even buttermilk with curry leaves and cumin works beautifully.

Notes

Chana Dal Pakora pairs beautifully with a bright Coriander Chutney or Mint Chutney or Tamarind Chutney. For something cooling, plain yogurt lightly seasoned with salt and roasted cumin like this Chaas (North Indian Spiced Buttermilk) works especially well if the pakoras are spiced. As part of a fuller spread, set them alongside vegetable khichdi, lemon rice, or a light dal and salad for balance. They also work surprisingly well as a starter before a Bengali or North Indian meal.

If the mixture feels loose, fold in a heaped tbsp of toasted chickpea flour and rest the mixture a few minutes before frying.

For a lighter pakora, grind the chana dal a little coarser and add grated bottle gourd, zucchini, or spinach for moisture and softness without heaviness.

If you prefer a higher-protein version, add a spoon or two of soaked moong dal to the grind. Crushed peanuts or hemp seeds folded into the batter also add texture and nutritional depth.

For those avoiding onions or garlic, asafetida (hing), ginger, and crushed curry leaves build plenty of aroma on their own.

To keep the pakoras gluten-free, stick with pure chana dal or chick pea flour (besan) and avoid adding wheat flour or semolina.

Spice levels are easy to adjust- green chili can be swapped for black pepper, Kashmiri chili for color without heat, or omitted entirely for a gentler batch suitable for children or elders.

Chana dal pakoras are naturally vegan. For extra richness, add a teaspoon of cold-pressed mustard oil or sesame oil to the batter before frying. Fresh herbs like coriander, dill, or curry leaves helps brighten the flavor.

Keep the batter coarse and avoid over-soaking the dal to preserve its low glycemic impact. Fibre-rich vegetables like zucchini (grated lauki) as suggested above, cabbage, or methi leaves can be added. Fry in smaller portions to reduce oil absorption. Pair with a mint-coriander chutney rather than sweet or tamarind-based chutneys.

For a less oily finish, shape smaller pakoras and air-fry them. Preheat the air fryer at 375 F (190 C) for 3-4 mins. Lightly grease the basket or tray. Scoop portions of the batter and arrange in a single layer, leaving space in between. Brush the top with oil, and air fry for 10 mins. Flip, lightly oil the other side and cook for a further 8 mins or so until deep golden and crisp at the edges. Rest for a min before serving.

Shallow-pan fry the pakoras in a cast-iron skillet. Brushing lightly with oil instead of submerging helps maintain crisp edges while keeping the inside soft. Serve immediately for best texture.

Skip green chillies and rely on ginger, cumin, and a pinch of ajwain for flavor. These pakoras stay aromatic without heat and pair well with plain yogurt or a light cucumber raita.

Fresh curry leaves are more intense than dried, so use about half the amount if they’re very fragrant.

Add only a splash of water while grinding -too much water and the pakoras will break in the oil.

Do not grind the dal too fine. The grainy texture is what makes these pakoras so good.

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