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Mix Dal Bhajia

4 from 2 votes
Mix Dal Bhajia - Plattershare - Recipes, food stories and food lovers

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Mix dal bhajia is a deeply fried crispy snack recipe with mixed dals as main ingredient. The mix dals are ground together with garlic, coriander leaves, green chillies and jeera powder. The mix dal paste is then deep fried in hot oil and served with coriander garlic chuteny.Mix dal bhajia are one of the much-loved snack items on my Indian snack list. They are my personal favorite snack during the rainy season. I love to eat them with any chutney or tomato ketchup, for my evening tea -time snack when it is raining heavily outside. 
Prep Time 4 hours 5 minutes
Cook Time 15 minutes
Total Time 4 hours 20 minutes
Served AsSnacks
CuisineIndian
Servings 3
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Ingredients
  

  • 1 cup chana dal
  • 1/2 cup moong dal
  • 1/2 cup split matki moath beans beans
  • 1/2 cup chola dal split cow peas
  • 2 teaspoon Ginger garlic paste
  • 2 teaspoon crushed green chilli
  • 1 pinch of asafoedia
  • 1/2 teaspoon Salt as taste
  • 1 pinch of baking soda
  • 2 cup oil deep frying
  • 2 tablespoon coriender seeds
  • 1/2 cup coriander leaves or fresh spinach chopped
  • 2 tablespoon dry fenugreek leaves
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed black pepper
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin seed
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Instructions
 

  • Combine the dals and soak in enough water for 5 hours.
  • Drain and blend in a mixer to a smooth paste.
  • Add the ginger-garlic paste, green chillies, coriander powder, fennel seeds, cumin seeds ,salt and red chilli powder.
  • Add chopped spinach or coriander leaves and fenugreek leaves garam masala crushed black pepper coriander seeds and soda and mix well.
  • Heat oil in a kadhai and srop a spoonful of the batter and deep fry the bhajias till they turn golden brown and crisp from all the sides
  • Drain on an absorbent paper, sprinkle some chat masala .
  • Serve hot with tomato ketchup or fresh coriender garlic chutney.
    Mix Dal Bhajia - Plattershare - Recipes, food stories and food lovers

Notes

Fry the bhajia only over medium flame and slowly, otherwise the bhajia will remain uncooked from inside.
My grand mom avoid, baking soda as it’s not good for stomach and digestion process.so l haven’t used baking soda for pakoda which is mostly used.
Instead of soda, you can add 2 tea spoon of hot oil to make it crispy.

Please appreciate the author by voting!

4 from 2 votes
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Shakuntla Tulshyan
Shakuntla Tulshyan

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