These delicious pakoras are the best weekend afternoon snack, enjoyed by everyone in my family! Deliciously crispy from the outside and soft from the inside, chawla dal pakoras are best served with fresh homemade green coriander chutney (see my green coriander chutney recipe) & masala chai.
Black eye beans are incredibly nutrient-dense, packing plenty of fiber and protein into each serving. They're also a good source of several important micronutrients, including folate, copper, thiamine, and iron.
Serves 4-6 People
Prep Time: 30 minutes
Cook Time: 30 minutes
2 cups black eye beans
7 whole red chillies
2 TBSP chopped green coriander
1 TSP Coriander (Dhania) seeds
1 TSP Fennel (Saunf) Seeds
1 Green chilli chopped (optional)
Pinch of Heeng powder
Salt according to taste
Vegetable Oil for deep frying
1. Wash and soak 2 cups of black eye beans in 4 cups of water overnight. If you are short of time soak for at least 4 hours.
2. Soak the whole red chillies in water for 30 minutes.
3. Drain the water for the beans & chillies and grind them together to make a coarse paste (Make sure you DO NOT OVER GRIND to make a fine paste).
4. Add the coriander seeds, fennel seeds, cumin seeds, heeng powder, salt, chopped coriander, green chilli and mix them all together to make the pakora batter.
5. Take a frying pan and add any vegetable oil in it (enough for deep frying) and heat up the oil.
6. Using a spoon or by hand take small chunks (in ball shape) of batter and put in oil for deep frying till they turn golden brown.
7. Pakoras are now ready to be served with green coriander chutney & Masala chai.