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Mix Dal Bhajia

4 from 2 votes

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
Recipe CategoryVegetarian
Served AsSnacks
Servings 3


  • 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 tsp Ginger garlic paste
  • 2 tsp crushed green chilli
  • 1 pinch of asafoedia
  • 1/2 tsp Salt as taste
  • 1 pinch of baking soda
  • 2 cup oil deep frying
  • 2 tbsp coriender seeds
  • 1/2 cup coriander leaves or fresh spinach chopped
  • 2 tbsp dry fenugreek leaves
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp fennel seeds
  • 1 tsp crushed black pepper
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds


  • 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


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.

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4 from 2 votes

Shakuntla Tulshyan
Shakuntla Tulshyan

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