Daal Pakori Recipe | Food Diaries | Chef Zarnak Sidhwa

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.






  • 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

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.


  • 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




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


  • 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



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.

Daal Pakori Recipe in Urdu and English

At Masala TV you can check complete Daal Pakori Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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