Pakoras are classic Indian deep-fried snacks or fritters that are made with a variation of chickpea batter, onions, daal (lentils) and/or other types of vegetables including the use of potatoes. They are usually made spicy and abundantly found in South Asia.
With dhal, I’m not a big fan of. It is one of those ingredients that I will not purposely look out for or something I would die for. But that changed when I tasted one of my friend’s crispy, spicy snacks at her son’s birthday party and I could not stop eating them.
Crispy on the outside, soft on the inside. I could have sworn it tasted like there was meat, but there was no meat to be found. It is all vegetarian and I was hooked. I still would not die for it, yet I did went out of my way to buy some dhal just so that I could try to replicate what my friend had made.
See, food happens when my butt gets itchy. Feeling stress helps too!
Besides, I get to make something I have never tried before and making it was pretty easy too. All you have to do is to first soak the dhal overnight to soften it and release the starch. Then it’s a matter of blending and mixing spices before rolling them up and deep fry. THAT easy!