Moong Dal Pakode – Moong Dal Bhajiya – Moong Dal Fritter

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


  1. Firstly, Soak the Moong Dal for 4 hrs
  2. After 4 hrs take out all the water and grind the Moong Dal coarsely with adding very less water.
  3. Make sure to not to add more water as we want little thick batter.
  4. Transfer Coarse Moong Dal batter into a bowl.
  5. Further, add ginger paste, salt, green chilies, asafoetida, Coriander leaves, and coarse coriander seeds.
  6. Mix all the ingredients well and let the batter rest for 5 min.
  7. 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.
  8. 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.
  9. Keep stirring them occasionally in between, so that, they cook evenly and deep fry them until they turn golden brown.
  10. Take the Moong Dal Pakode out using the slotted spoon and drain excess oil.
  11. Repeat the process for remaining batter and deep fry them in batches.
  12. Finally, the Moong Dal Bhajiya’s are ready, you can serve them with ketchup, Mirchi Thecha or with any other Chutney


  1. Use roughly coarse coriander seeds and not very finely powdered.
  2. Do not overcrowd the Moong Dal Bhajiya’s in oil, this will help fritters to cook evenly.
  3. 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.
  4. 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.

4 thoughts on “Moong Dal Pakode – Moong Dal Bhajiya – Moong Dal Fritter

  1. Sheetal, I tried your moong dal bhajiya snacks for my evening tea for few of my Asian friend’s everyone liked it. Thanks for sharing I will make it again. 🙂

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