Tag Archives: Pakora

Piyaju / lentil fritters

Piyaju / lentil fritters

Piyaju / lentil fritters


Musoor ( red lentil) daal 1/4 th cup
Moong ( yellow lentil ) a little less than 1/4 th cup
Grated ginger 1 teaspoon
Grated potato half of a small-medium potato
Chopped Mint ( you may use chopped cilantro too or both , but I wanted only mint flavor , so didn’t add any cilantro)
Chopped onion
Chopped green chili
Salt to taste

My mom used to take kheshari daal to make the piyaju crispier . But here in New York , I never had any access to kheshari daal !! Got a very useful tip from Khalamoni Suronjona Maya , that split yellow gram or chaana daal makes the piyaju crisper . Applied it and it worked even better . So Please add little channa daal to this daal mixture too .


1. Soak the lentil for at least half n hour in warm water . I didn’t have much time so i soaked only 20 minutes . 😀 . Usually minimum 1 hour soaking is required , but if you have rush , you can do my way , soak them in WARM WATER!!!!!!!!!

2. Drain out the water and blend it in a coffee grinder without adding any water . I use my magic bullet , but if you don’t have magic bullet do it in a coffee grinder . Don’t blend it smooth . It should be half blended.

3. Add all other ingredients with it and keep it in the deep fridge while you heat the oil for frying .

4. Heat the oil and make round flat ball with the lentil mixture , put them in the hot oil and deep fry on medium low heat . Don’t try to turn over until they got brown otherwise the piyaju may fall apart!!!!! It may take 5 minutes to get that brown texture .



1. Many blend the daal smooth and add water , don’t do this . You will not have the crunchy effect if you blend it smooth.

2. Don’t add any flour , rice flour besan/ Gram flour in the mixture , It will make your piyaju tight ,hard and taste bitter!!!!

3. Don’t try to turn over soon while frying . Let them be firm in oil until they got that reddish brown color !!!!!!!!!!

For the improved version , please click the link below


Chicken Pakora

Chicken Pakora

Chicken Pakora


For marination:

Cubed boneless chicken 250 gram ( you may take breast meat or thigh meat)

Yogurt 1 tbl spoon

Ginger paste 1 teaspoon

Garlic paste half teaspoon

Little amount of turmeric , 1/4th teaspoon

Chili powder half teaspoon

Coriander powder 1/4th teaspoon

Salt to taste

Kabab Masala Powder half teaspoon

For Kabab Masala , dry roast cumin ( jeera), Whole coriander ( dhonia), Cardamom ( elach), cinnamon( Dalchini), cloves ( lobongo/long), black pepper, nutmeg ( jaifol), mace (javetri),fennel ( sauf/mouri), dry chili together and grind them into a smooth powder.

For the Batter:

All purpose flour half cup

Gram Flour/ Besan 1/8 th cup or 2 tbl spoon

Corn Starch 1 tbl spoon

Baking soda 1/4th teaspoon ( optional)

Baking Powder 1/4th teaspoon

Little salt

A pinch of red chili powder

A pinch of red food coloring (optional)

1/4th teaspoon of Cumin seed

1/4 th teaspoon of Fennel seed ( mouri/sauf)

Chilled Water

Cooking Method:

1. Marinate the chicken with all the ingredients mentioned above for marination for at least 1 hour. The longer you marinate , the yummier it is.

2. Make the batter with all the ingredients mentioned for batter. Make a medium thick batter. It shouldn’t be too runny or too thick. But Consistency should be thick enough to cover the chicken. Take out the chicken cubes from the marinade and put into the batter.

3. Heat oil and deep fry the pakoras on medium low heat. the longer you fry . the crispier the pakora will be.

4. Serve with your favorite dip or sauce.

My Favorite Dipping for Pakora:

Take 2 tbl spoon of Mayonnaise and 2 tbl spoon of plain yogurt. Mix well, add little sugar, finely chopped garlic, a pinch of mustard powder ( optional) and sprinke little salt, if needed.. . You may add chopped mint if you like….. Yummy and creamy!!!!!!!!!!!!!!!!!