In Rajasthan, cold winter evenings are celebrated with hot, crunchy pakoras sold by street halwais. The double‑fried dal pakoras are a traditional snack that provides warmth and lasting crispness, allowing people to enjoy them over many hours without the pakoras becoming soggy.

Some regions add crushed peanuts or roasted gram for extra texture, while others use only chana dal. In Jodhpur, a hint of fennel and carom seeds is common, whereas in Udaipur, a touch of saffron‑infused water is added for color.

They are typically served hot, sprinkled with chaat masala, and accompanied by a tangy green chutney made with coriander, mint, lemon juice, and raw mustard oil. They are enjoyed with tea or a glass of buttermilk.

Dal pakoras are popular during winter festivals like Makar Sankranti and local fairs (melas). They are also a staple snack for family gatherings and evening tea sessions in Rajasthan.

The use of three different dals (chana, moong, urad) creates a layered texture, and the double‑fry technique ensures they stay crisp without absorbing oil. Adding raw mustard oil to the chutney gives an authentic street‑vendor shine.

Authentic ingredients include chana dal, moong dal, urad dal, besan, kasuri methi, and raw mustard oil in the chutney. Acceptable substitutes are split peas for chana dal, chickpea flour for besan, and any neutral oil for deep frying, though flavor may vary.

Common errors include over‑soaking the dal, using too much water while grinding, frying at low temperature, and skipping the second fry. Each mistake leads to soggy or oil‑heavy pakoras.

The first fry sets the shape and creates a barrier, while the second high‑heat fry crisps the exterior without allowing oil to penetrate. This technique is essential for the signature crunchy, non‑oil‑absorbing texture.

Yes. Fry the pakoras, let them cool completely, then store in an airtight container in the refrigerator for up to a month. Re‑heat in hot oil for a few seconds before serving to restore crispness.

The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, focusing on traditional regional dishes, snack recipes, and festive foods with clear step‑by‑step guidance.

Anukriti Cooking Recipes emphasizes authentic street‑food techniques, such as the double‑fry method for pakoras, and shares insider tips from local halwais, whereas many other channels simplify recipes or omit traditional spices.