Malabar Pallada ( Crispy Chana dal pockets)

Malabar pallada


For the filling

Chana dal – 1 cup

Grated coconut – 3/4 cup

Ghee – 1 tbsp + 1 tbsp

Sugar – 1 cup

Cardamom powder – 1/4 tsp

Shallots – 3 numbers

Cashew nuts – 2 tbsp

Raisins – 1 tsp

For the pastry

All purpose flour – 2 cups + 1/4 cup for rolling

Salt – 1/2 tsp / as needed

Water as needed

Oil – 3 tbsp

Other ingredients

Oil to deep fry


To make the filling cook the chana dal in 3 cups of water adding 1 tbsp ghee in your pressure cooker. Simmer for 15 minutes after the 1st whistle. Open the cooker when the pressure completely subsides. Pour a lot of cold water into the cooked chana dal & drain all the water from it. Heat 1 tbsp of ghee & fry the shallots. Add the raisins & cashews & fry. Stir in the cooked dal, sugar & the grated coconut. Keep mixing on medium heat till the mixture becomes dry. Add the cardamom powder & mix. Remove from heat & keep this filling aside.

For the pastry mix together the salt & flour. Add enough water & 3 tbsp of oil & knead well till you get a chapathi like dough. Make small balls from the dough ( the size should be similar to that of the balls you make for puri) & flatten them slightly with your hand. Take a portion of the dough & dust it with flour from both sides. Roll it out into a small circle ( similar to that of puris) with your rolling pin. I have cut out each rolled out circle into a smaller circle using the lid of a Horlicks bottle to get evenly sized pastries. Place a little filling ( may be 1 tsp) on one side of the rolled out pastry & cover it with the other side. Seal the edges thoroughly & twist the edge of the pastry inwards from one end of the pastry to the other end. This seals the filling well. Repeat with the other portions of the dough.

Heat the oil. When it becomes medium hot slide in the pastries & slightly lower the heat. After sometime the pastries will rise to the top. Flip the pastries & fry till both the sides turn golden brown & crisp ( they will make a peculiar sound when done).

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