DAAL BHAJIYA RECIPE | QUICK RECIPES

Daal bhajiya

Daal bhajiya is a street style snack which is very popular in North India. These are the deep fried dumplings made with a combination of ground lentils, vegetables and spices.

  • DAAL BHAJIYA INGREDIENTS
  • Chickpea flour/ Besan – (1/2 cup)
  • Mung daal – (1/2 cup)
  • Water – (2 cups)
  • Green chillies – (1 teaspoon)
  • Onion (sliced – 1/2 cup)
  • Coriander leaves – (1 teaspoon)
  • Red chilli powder – (1 teaspoon)
  • Turmeric powder – (1/2 teaspoon)
  • Salt to taste
  • Oil for frying
  • Bread – (2 slices)
  1. DAAL BHAJIYA RECIPE
  2. Wash and soak mung daal for atleast 3 hours. After daal is soaked, drain the water and grind it to form a smooth paste. Transfer the ground daal into a big bowl. With the help of a whisk or a big spoon, whisk the daal in one direction until it becomes fluffy and doubles up in size.
  3. FOR DAAL PAKODI :
  4. Combine 1/4 cup mung dal paste, 1/4 cup chickpea flour, salt to taste in a bowl and stir in together. Do not mix it too much, just gently fold in all the ingredients with the help of a spoon. Add water if required.
  5. Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
  6. Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
  7. Serve hot with tea and mint chutney.
  8. FOR ONION BHAJJI
  9. In a bowl, add onion sliced, 1/4 cup mung daal paste, 1/4 besan, salt to taste, coriander leaves, green chillies, red chilli powder, turmeric powder. Add water if required, however, onion releases enough moisture of it’s own, so extra water would not be required.
  10. Mix all the ingredients without breaking the onion slices.
  11. Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
  12. Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
  13. Serve hot with bread slices and mint chutney.

Whisk the daal batter in one direction only as it gives the best results.
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