Moong Dal Pakode – Moong Dal Bhajiya – Moong Dal Fritter
Today I am going to share a Mumbai street very famous and delicious snack i.e., Moong Dal Fritter or Moong Dal Pakode. I am sharing a very simple Moong Dal Bhajiya recipe where we are going to use very fewer ingredients but not compromising with taste. This is a very quick snack but you should have a soaked Moong Dal.
To try my other snack recipes like south Indian Alu Bonda, Dal Vada, Corn Chaat, Spicy Stir-Fry Cauliflower, oats snacks, Garlic-Sesame Stir-Fried ASPARAGUS, Mexican Salad, masala peanuts, and Maharashtrian batata vada. Try these tasty snacks recipes and enjoy it with a cup of masala tea. and let me know your views on the same.
Serving: 10-12 Pakode
Preparation Time: 4 hrs | Cook Time: 10-15 min
- 1 cup moong dal/Split green gram
- salt as per taste
- 2 tsp coarse coriander seeds
- 1 tsp ginger/Adrak paste
- 2 green chillies finely chopped
- oil to deep fry
- water as required
- chopped coriander leaves
- 1/2 tsp asafoetida/Hing
- Firstly, Soak the Moong Dal for 4 hrs
- After 4 hrs take out all the water and grind the Moong Dal coarsely with adding very less water.
- Make sure to not to add more water as we want little thick batter.
- Transfer Coarse Moong Dal batter into a bowl.
- Further, add ginger paste, salt, green chilies, asafoetida, Coriander leaves, and coarse coriander seeds.
- Mix all the ingredients well and let the batter rest for 5 min.
- Furthermore, heat the oil in a deep pan on medium flame. Check if the oil is sufficiently hot or not by dropping a pinch of moong dal batter in the hot oil – if it comes upwards immediately then the oil is sufficiently hot for deep fry.
- Firstly, take a small portion of the batter in the hand or in the spoon and drop 4-5(more or less depending on the size of pan) fritters/Pakodas into the oil.
- Keep stirring them occasionally in between, so that, they cook evenly and deep fry them until they turn golden brown.
- Take the Moong Dal Pakode out using the slotted spoon and drain excess oil.
- Repeat the process for remaining batter and deep fry them in batches.
- Finally, the Moong Dal Bhajiya’s are ready, you can serve them with ketchup, Mirchi Thecha or with any other Chutney
- Use roughly coarse coriander seeds and not very finely powdered.
- Do not overcrowd the Moong Dal Bhajiya’s in oil, this will help fritters to cook evenly.
- Fry Pakoda’s on medium heat which will help it to fry from the inside out. Don’t cook on the low or high flame.
- If you wish you can add onions/few finely chopped curry leaves or also you can add the chat masala, red chilly powder to the batter in step 4.