Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, chana dal methi banana pakoda. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Our Methi and Banana Pakodas also known as Methi na Dabka are a burst of flavors. Chana dal pakora recipe with step by step photos - these crispy fried fritters made from bengal gram are one of the favorite tea time snacks at home. These chana dal pakora Are different from the South Indian dal vada in terms of taste and texture.
Chana dal Methi banana pakoda is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Chana dal Methi banana pakoda is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook chana dal methi banana pakoda using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chana dal Methi banana pakoda:
- Prepare 2 cup chana Dal
- Get 2 ripe banana
- Prepare 2 cup chopped methi (fenugreek)leaves
- Take 1/2 teaspoon red chilli powder
- Prepare 1/2 spoon turmeric powder
- Make ready Pinch asafoetida
- Make ready To taste Salt
- Prepare 2 spoon sugar
- Get 2 spoons oil
- Prepare 2 spoon green chilli ginger and garlic paste
- Make ready Pinch baking soda
- Prepare As needed Oil for deep frying pakora
- Make ready as needed Chutney & chilli for serving
Chana dal recipe - Delicious, spicy and healthy chana dal that goes well with rice or roti. Bengal gram or split skinned chickpeas are known as chana dal in Indian language. However, these Banana Pakodas are a unique amalgamation of sweet bananas fried in gram flour and will leave you craving for more. This is an easy recipe that is made with a few ingredients and can be made without much effort from your end.
Steps to make Chana dal Methi banana pakoda:
- First, at slow gas roast the chana daal till it's colour changes to light pink and we smell a good aroma. After it cools down coarsely grind it in a mixie jar.
- In a mixing bowl add the grind chanadal. Add in all dry ingredients red chilli powder, turmeric powder, sugar, salt to taste, asafetida, green chilli, ginger & garlic paste, baking soda and oil. Then add in chopped fenugreek leaves (methi), and ripe banana.
- Mix all the ingredients together to form soft, smooth and thick batter. Use water as required while mixing the batter. Once the batter is mixed and ready at the desired consistency, keep it aside covered for at least 10 -15 min. or can be made immediately as well. But resting the batter will give better result.
- Heat the oil at high temperature for deep frying Methi Kela Bhajiya, once oil is hot (not bumbling hot) drop small dollops of the prepared batter into the oil and fry. The oil can now be reduced to a medium. Place about 5-6 small dollops at a time.
- Fry the till they puff up and turn golden brown in colour. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil. - - Serve it Hot with chutney & Chilli!!
As a delicious snack recipe, these crispy pakodas can be. Other than methi thepla, I rarely make aloo methi. Otherwise, I do not use methi in anything else. My MIL makes kootu with this as we call it vendhaya keerai kootu. I had half the methi leaves remaining, so I tried making this methi dal.
So that is going to wrap it up for this exceptional food chana dal methi banana pakoda recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
