Are you looking for a healthy, flavorful, and utterly addictive snack? Look no further than these crispy zucchini lentil pakoras! This vibrant Indian-inspired recipe combines the sweetness of zucchini with the earthy heartiness of lentils, all encased in a perfectly spiced batter and deep-fried to golden perfection. Forget boring veggie snacks – these pakoras are bursting with flavor and texture, a delightful mix of crispy exterior and soft, savory interior. They’re equally satisfying as an appetizer, a light lunch, or a delicious addition to your next dinner party.
Forget complicated recipes and lengthy prep times. This recipe is surprisingly simple and quick to make, perfect for a weeknight treat or a weekend indulgence. Ready to create these delectable pakoras? Let's dive into the easy-to-follow, step-by-step process outlined below.
Tools Needed
- Blender
- Frying Pan
Ingredients
- Masoor Dal (Red Lentils): 1 cup
- Water
- Cornstarch: 2 tablespoons
- Green Chilies: 2 tablespoons (chopped)
- Ginger: 2 tablespoons (finely chopped)
- Baking Soda: a pinch
- Red Chili Powder: ½ teaspoon
- Salt: 1 teaspoon
- Zucchini
- Oil: at least one inch
Step-by-Step Instructions
Step 1. Prepare the Lentil Batter
- Rinse and soak masoor dal for at least 30 minutes. Then blend until smooth, adding little water as needed.
- In a bowl, combine the blended dal, cornstarch, red chili powder, baking soda, and salt. Mix well.
- Add ginger and green chilies to the batter. Mix thoroughly.
- Adjust the batter's consistency; it should be thick but pourable. Add water one tablespoon at a time if needed.
Step 2. Fry the Pakoras
- Heat oil in a frying pan over medium-high heat. Check if the oil is hot enough by adding a drop of batter – it should sizzle immediately.
- Gently drop spoonfuls of batter into the hot oil, ensuring not to overcrowd the pan.
- Fry the pakoras until golden brown, about 4-5 minutes on each side.
Step 3. Drain Excess Oil
- Remove pakoras from oil and place on a plate lined with paper towels to drain excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- For extra crispy pakoras, ensure the oil is hot enough before adding the batter.
- Don't overcrowd the pan; fry in batches to ensure even cooking.
- The batter should have a thick, pourable consistency, similar to pancake batter.
Nutrition
- Fat: 10-20g (depending on oil quantity)g
- Carbs: 30-40g (depending on zucchini quantity)g
- Protein: 10-15g
FAQs
1. Can I make these pakoras without deep frying?
While deep frying gives the best crispy texture, you can try baking them at 400°F (200°C) for about 20-25 minutes, flipping halfway, but they may not be as crispy.
2. What can I substitute for the lentils?
Chickpea flour (besan) is a great substitute for the lentils, offering a similar texture and binding quality. You can also experiment with other flours like gram flour or rice flour, but the texture may vary.
These crispy zucchini lentil pakoras are a guaranteed crowd-pleaser, offering a delightful blend of flavors and textures that will leave you wanting more. From appetizer to a light meal, their versatility makes them a perfect addition to any occasion. So go ahead, try this recipe and enjoy the deliciousness!