Crispy Mixed Dal Bhajia: A Flavorful Indian Fritter Recipe
4 hours 20 minutes
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About Crispy Mixed Dal Bhajia: A Flavorful Indian Fritter Recipe
Craving a crispy, flavorful snack that bursts with Indian spices? Mixed Dal Bhajia, a beloved Indian fritter, offers an irresistible crunch and a vibrant taste experience perfect for any time of day.This recipe features a delightful medley of lentils—chana dal, moong dal, split matki, and chola dal—creating a wonderfully unique texture. Aromatic spices like ginger, garlic, and green chilies add warmth and depth, complemented by a fragrant blend of ground spices.Deep-fried to a beautiful golden hue, these fritters are fluffy on the inside and incredibly satisfying. Enjoy them piping hot with a tangy chutney or ketchup for an unforgettable taste of India.
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Recipe Time & More
Prep4 hours 5 minutes
Cook15 minutes
Total4 hours 20 minutes
Ingredients
Lentils
- 1 cup Split Chickpea split chickpeas
- 1/2 cup Mung Bean yellow
- 1/2 cup Matki moth beans, split
- 1/2 cup Chola Dal split cowpeas
Aromatics and Spices
- 2 tsp Ginger-Garlic Paste
- 2 tsp Chilies crushed, green
- 1 tsp Chili Powder red
- 1/8 tsp Asafoetida hing
- 1 tsp Coriander ground
- 1 tsp Fennel Seeds saunf
- 1 tsp Cumin Seeds
- 1 tsp Pepper black, crushed
- 1/2 tsp Garam Masala
Other Ingredients
- 1/2 tsp Salt or to taste
- 1/4 tsp Baking Soda
- 1/2 cup Coriander chopped, fresh
- 2 Tbsp Fenugreek Leaves kasoori methi, dried
- 2 Tbsp Coriander Seeds
- 2 cup Oil for deep frying
Instructions
- Combine all the dals in a large bowl and soak in enough water for 5 hours. This allows the lentils to soften and blend smoothly.
- Drain the soaked dals and transfer them to a mixer grinder. Blend into a smooth paste. Add a little water if needed to facilitate blending.
- Transfer the dal paste to a mixing bowl. Add the ginger-garlic paste, crushed green chilies, red chili powder, asafoetida, ground coriander, fennel seeds, cumin seeds, salt, and crushed black pepper.
- Add the chopped cilantro, dried fenugreek leaves, coriander seeds, and baking soda to the bowl. Mix well to combine all the ingredients.
- Heat the oil in a deep kadhai or pot over medium-high heat. To test if the oil is hot enough, drop a small amount of batter into the oil. It should sizzle gently and rise to the surface.
- Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the kadhai. Deep fry the bhajias until they turn golden brown and crispy, turning them occasionally for even cooking.
- Remove the bhajias from the oil using a slotted spoon and drain them on absorbent paper. This helps remove excess oil and keeps them crispy. Serve hot with your choice of tomato ketchup or fresh coriander-garlic chutney.
Recipe Notes
Good To Know
- Fry the bhajia over medium heat and slowly to ensure they cook through.
- Avoid using baking soda. Instead, add 2 teaspoons of hot oil to the batter for crispiness.
- For extra crunch, add a tablespoon of fine rice flour or cornflour to the dal mixture just before frying.
- For make-ahead bhajias, partially fry them until golden, cool, and finish frying on high heat just before serving.
- Mix in finely chopped methi (fenugreek) leaves or spinach for added flavor and nutrition.
- Crumble leftover bhajias and use them as a crunchy topping for chaats or in pav (buns) with chutney.
Expert Tips
- Ensure your oil is at the right temperature before frying. Drop a small amount of batter into the oil; it should sizzle gently and rise to the surface.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy bhajias. Fry in batches for best results.
- Drain the fried bhajias on paper towels to remove excess oil and maintain their crispiness.
Storage Instructions
- Store leftover bhajias in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or air fryer for optimal crispiness.
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Recipe Nutrition
Calories: 1840kcalCarbohydrates: 99gProtein: 39gFat: 148gSaturated Fat: 22gPolyunsaturated Fat: 37.8gMonounsaturated Fat: 75.6gSodium: 380mgFiber: 24gSugar: 4g
Shakuntla Tulshyan
Articles: 90
5 Comments
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Looks so good! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.
I’m excited to make this at home!
lovely recipe!
What a flavorful dish! Thanks for sharing.