Prepare time: 10 mins
Cook: 20 mins
Serves: 4 Persons
Ingredients
- Moong dal: 1 cup
- Fresh green chilli, finely chopped: 3-5 or as per personal preference
- Rice flour: 2 tbsp, optional
- Asafoetida, hing: ½ tsp
- Ginger paste: 1 tsp
- Turmeric powder: 1 tsp
- Red chilli powder: 1 tsp
- Salt: 1 tsp
- Water to soak
- Oil to fry
Directions For Making Moong Daal Pakora
- Wash & clean moong dal in water carefully until water is running clear; about 3-5 times. Soak washed dal in 2 cups of water for 2 hours. If you are in hurry use warm water & soak for 30-40 mins.
- After soaking time drain water & make a coarse paste of moong dal in blender.
- Transfer the lentil paste in a large bowl.
- Add rest of the ingredients & spices excluding rice flour & oil and give it a good mix until everything incorporates.
- If your lentil paste seems watery only then add rice flour and mix again.
- Pour oil in a deep bottomed pan or wok & heat on medium flame. Once oil is moderately hot it’s time to fry pakoda.
- Follow this easy TRICK to make EVEN SIZED PAKODA. Take two spoons, dip one spoon in lentil paste & take out small amount of lentil paste, about a Ping-Pong ball. Now rotate the paste between two spoons to give it a shape of ball. After 2-3 rotation it will turn into a small round ball.
- Add lentil balls into hot oil one by one with help of a spoon until the surface of oil is covered with lentil balls. Do not overcrowd the pan, it will result uneven cooking.
- Cook Moong Dal pakoda for 5-8 mins on medium flame or until pakora are nicely golden brown and crispy.
- Remove Moong Bhajiya from oil with a slotted spoon & place on kitchen towels to absorb excess oil.
- Sprinkle some black salt on top & serve hot with Chai, Indian Milk Tea.
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