Crispy tangy and spicy pink lentil fritters (masoor dal pakoda)

Name: Crispy tangy and spicy pink lentil fritters (masoor dal pakoda)
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 large cup Pink lentils (masoor dal); 3 –4 green chilies, finely chopped; 1 -inch piece of ginger, grated; 2 tablespoons fresh coriander leaves, finely chopped; 1/2 teaspoon chaat masala masala; 1/2 teaspoon chili flakes; 1/2 teaspoon cumin seeds; 1 pinch asafoetida (heeng); 1/2 teaspoon cumin powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon Kashmiri red chili powder; 1/2 teaspoon amchur (dried mango) powder; Salt to taste; Mustard oil as needed – for frying

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Crispy Pink lentil ( masoor dal ) fritters are a delicious, tangy, and spicy Indian snack—perfect for satisfying those small evening hunger pangs alongside a cup of tea, or for serving to guests. They are incredibly easy to prepare and can be whipped up in no time.

The combination of Masoor Dal with green chilies, ginger, fresh coriander, and a variety of aromatic spices gives these fritters a unique, special flavor. The tangy, zesty notes from chaat masala and amchur (dried mango) powder, paired with the sharp kick of chili flakes, make them truly exceptional. Crispy on the outside and flavorful on the inside, these fritters offer a rich burst of spices in every single bite.
#CA26 #week30 #pink_lentil
#Crispy_Tangy_and_Spicy_Masoor_Dal_Frittes
#Fritters #MasoorDal #Masoo_Dal_Fritters
#EveningSnack #Snack
#Appetizer #EasyRecipe

Sudha Agrawal @SudhaAgrawal_123

Saved

Ingredients

20- 25 minute

3 servings

1large cup Pink lentils (masoor dal)
3–4 green chilies, finely chopped
1-inch piece of ginger, grated
2 tablespoonsfresh coriander leaves, finely chopped
1/2 teaspoonchaat masala masala
1/2 teaspoonchili flakes
1/2 teaspooncumin seeds
1 pinchasafoetida (heeng)
1/2 teaspooncumin powder
1/2 teaspoonturmeric powder
1/2 teaspoonKashmiri red chili powder
1/2 teaspoonamchur (dried mango) powder
Salt to taste
Mustard oil as needed – for frying

Saved

Steps

20- 25 minute

1

First, wash the red lentils (masoor dal) thoroughly and soak them in water for 3–4 hours. Then, drain the water completely. The lentils should be well-soaked and softened.
2

Place the lentils in a mixer and grind them coarsely. Add a very small amount of water if necessary, ensuring the mixture remains thick so that the fritters (pakoras) can be easily shaped.
3

Add green chillies, grated ginger, fresh coriander, asafoetida (hing), cumin seeds, turmeric powder, cumin powder, Kashmiri red chilli powder, dry mango powder (amchur), and salt to the ground red lentil (masoor dal) and mix well.
4

Whisk the mixture thoroughly; this will improve the texture of the fritters. The mixture should be thick. Next, heat mustard oil in a pan. Drop small portions of the mixture into the moderately hot oil to form the fritters.Fry them over medium heat, turning them occasionally, until they are golden brown and crispy.
5

Once the masoor dal pakoras are ready, sprinkle them with chaat masala and chili flakes; this makes them even spicier and tangier.
6

Serve them piping hot with green chutney, tomato sauce, or any other chutney of your choice.
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