Mix Dal Bhajia

Mix Dal Bhajia - Plattershare - Recipes, food stories and food lovers
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. 
4 from 2 votes
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Prep Time4 hours 5 minutes
Cook Time15 minutes
Total Time4 hours 20 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3


  • 1 cup Chana Dal
  • 1/2 cup Moong Dal
  • 1/2 cup Split Matki moath beans beans split matki
  • 1/2 cup Chola Dal split cow peas chola dal
  • 2 tsp Ginger Garlic Paste
  • 2 tsp Green Chillies crushed
  • 1 pinch asafoetida of asafoedia
  • 1/2 tsp Salt as taste, or as per taste
  • 1 pinch Baking Soda
  • 2 cup Oil deep frying
  • 2 tbsp Seeds coriender
  • 1/2 cup Coriander or spinach or fresh spinach chopped
  • 2 tbsp Fenugreek dry
  • 1 tsp red chili powder
  • 1 tsp Coriander Powder
  • 1 tsp Fennel Seeds
  • 1 tsp Black Pepper crushed
  • 1/2 tsp Garam Masala
  • 1/2 tsp Cumin Seed


  • 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

Recipe 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.

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4 from 2 votes

Shakuntla Tulshyan
Shakuntla Tulshyan

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