Meet Indian Cousin of Falafel

Yes! you read it right, Indian Cousin of Falafel. Both are Legume based snacks, made with grinding soaked legumes, mixed with spices & herbs and deep fried. I know I got you when I say deep fried, who doesn't like deep fried food. One is world famous, made with garbanzo beans or you can say our very own white chana/chite chole or in plain English chickpeas. Where as other one is not very famous outside India, I'm talking about dal ke pakode(Lentil fritters) here. Famous or not famous these are perfect for any time, specially for this cold weather we are getting here in north east, snow storm after snow storm.

snow measurement by kiddos while the white stuff was still falling

Different parts of India have different versions of these made with different lentils but the one I'm going to talk about today is moong & chana dal pakode. In Dilli you can find moong dal ke ladoo(they are not called pakoras) from street vendors and that is totally different version, right now i'm saving them for some other day. But in Rajasthan very similar dal ke Pakode is very famous street food. I still remember after few weeks of my marriage when I went to Rajasthan we had these & they were the best...hot & hot....means garma garam & very spicy...loved it.

You can certainly make it with combination of different lentils(moong dhuli/yallow moong, masoor dhuli/Orange lentils & chana dal/Bengal Gram are my fav. for these pakoras) or with one only but the recipe today here is for the one made with moong & chana dal/lentil mixed together. It's very simple recipe more of a guideline. You can follow the recipe or add your own flavors to it & enjoy them garama garam with chai or roll them in a roti with some salad to keep it on the line of Pita & falafel sandwich or as we call it roti wrap.

What I Used :

1. 1/2 cup moong dhuli (yellow moong lentils) Soaked5-6 hrs.
2. 1/2 cup chana dal (Split & skinned Bengal Gram) Soaked 5-6 hrs.
3. half cup packed chopped fresh cilantro
4. 1 & 1/2 TBSP. of finely chopped ginger
5. 3-4 green chillies finely chopped
6. 3 TBSP. finely chopped onion (Optional)
7. 3/4 tsp. ground cumin
8. 3/4 tsp. ground cilantro
9. 3/4 tsp. garam masala
10. 1/2 tsp. red chilli powder
11. 1/4 tsp. Turmeric powder /Haldi
12. salt as per taste  ( I use mix of table salt & kala namak/black salt)
13. Oil for deep frying

Tip : If not sure about the spice & salt level, you can always taste a tiny bit of batter(a drop size) to check the salt as it doesn't contain any ingredients like raw meat or egg which can make you sick. I always do it while making any kinda fritters/pakoras.

 

What I did :
1. Wash and soak both the lentils for 5-6 hrs.

2. Drain water and grind them to paste using no or very little water(depending upon the power of your blender). I like to keep the texture bit coarse like wet semolina/suji.....take a little mixture between your thumb & finger & feel the consistency. You can have it smooth too.

3. Next add cilantro, ginger, green chillies, onions and all the dry spices. Mix them altogether.

4. Heat oil for frying preferably in a kadai, because that way u have to put less oil as compared to regular pot/pan.

5. Keeping the gas on medium drop the small size balls of the batter into the ball. Fry them till golden brown.

6. Drain on paper towel. Serve them while they are still hot/garma garam with some hot/spicy green chutney.

No Ketchup Please only kids are allowed to take regular ketchup :) .