Savory ChanaDal Fritters with Tomatoes and Spices. Crispy on the outside and soft and fluffy inside, these are a treat that is pretty much impossible to find in Indian restaurants in the city I reside in because, for the most part, it is North Indian creations that are served and the menus of never seem to vary
I made just few puris because i didn't know how the reaction would be but the filling tasted superb and the dash of lime juice took it several notches ahead
Howtomake lauki chanadal sabzi Wheat flour (gehun ka atta). Dhoklas are known for its softer, fluffier texture but sometime you want to eat something crispy
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However, next time keeping health factor in mind I will make them in the appe pan. However, hubby and I still enjoyed some fried food after a long time
She give me two ingredients according to theme - #MonsoonSpecialSnack - the ingredients are ChanaDal (either used raw or used in powder form) and other one is Tomato
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the Chanadal in a blender with ginger garlic paste, black pepper, chopped. dal (approx. use water instead of curd but curd makes the pakora / fritters soft and enhances
As for the calories, you can always limit the amount of oil or use coconut oil instead of regular cooking oil to enhance the health quotient of the curries and dals
