These daal pakori are made from lentils mixed with green chilies, ginger and coriander seeds and black peppercorns. Making this recipe is very easy and ingredients are easily acquired from the market.

Watch this Masala TV video to learn how to make Daal Pakori ,Chana Kabab and Mini Onion-Filled Naan Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 November 2019.


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Daal Pakori:
Ingredients:
Yellow lentil 1 cup
Split Bengal gram ½ cup
Green chilies 2
Ginger ½ inch piece
Black peppercorns 1 tsp
Coriander seeds 1 tsp
Salt to taste
Coriander leaves as required
Baking soda a pinch
Rice flour 1 tbsp
Oil for deep frying
Green chutney to serve
Method:
Wash and Soak both lentils for 3 - 4 hours. Drain water. Grind along with green chilies, ginger and coriander seeds and black peppercorns. Add salt, rice flour and finely chopped coriander leaves. Whisk the batter vigorously for 3 - 4 minutes. Add a pinch of baking soda just before frying. Heat Oil. Drop this mixture a tablespoonful at a time in it and once it is light golden brown on both sides, drain on absorbent paper. Serve hot with Green Chutney.


Chana Kabab:

Ingredients:

Boiled black chickpeas 1 cup
Cottage cheese ¼ cup
Ginger 1 inch piece
Garlic 1 clove
Green chili 1
Breadcrumbs 1 tbsp
Salt to taste

Method:

Mix all the above ingredients. Form into thick kebabs. Brush the griddle with little oil and roast the Kebabs on both the sides.

Mini Onion-Filled Naan :
Ingredients:
Wheat flour ½ cup
Flour ½ cup
Chopped onion 1
Curd to bind dough
Salt to taste
Nigella seeds 1 tsp

For Dip:
Thick curd ½ cup
Mint leaves 1 tbsp
Onion 1 small
Green chilies 2
Salt to taste
Other Ingredients:
Red chili powder 1 tsp
Mint leaves few
Pomegranate pearls few
Onion slices as required
Lemon wedges as required

Method:
For naan make smooth dough with the above ingredients. Roll out the dough and cut rounds with a cookie cutter. Sprinkle nigella seeds. Brush the griddle with oil and roast them till they're crispy.

For dip grind the mint leaves, onion and green chilies. Mix with curd and salt. Chill.
To assemble, place 1 kabab on each mini naan. Top with a spoonful of curd. Sprinkle red chili powder. Garnish with sprig of mint and pomegranate pearls. Serve with onion slices and lemon wedges.