Moong
dal pakora or bhajiya or vada is a very popular street food in Northern and
western part of India. You will find this snack served with mint coriander
chutney on the roads of Delhi.
Moong
dal pakora/fritters are made from yellow moong dal with or without skin. It is
mildly spiced with pounded spices. You can soak the moong lentils overnight or
for 3-4 hours.
It can be served as tea time snack or as a starter.
Step by step Moong
dal pakora recipe:
- Wash
and soak the lentils in enough water for 4-5 hrs.
- Drain
the water and add them to the grinder.
- Add
the chopped green chilies and ginger to the grinder. Grind it coarsely.
- Take
out the grinded lentils in a bowl and add ½ tsp red chili powder, salt to taste,
a pinch of asafoetida (hing),1 tsp. fennel seeds(sauf), ¼ cup chopped coriander
leaves and 1 tsp of pounded coriander seeds. Mix.
- Heat
oil for deep frying in a kadhai or pan. Pour in ½ tbsp. of hot oil in the
batter and mix very well.
- Stir the batter vigorously for a few minutes. This
will make the batter fluffy and the fritter will be soft and porous from
inside.
- Now
make pakoras with the batter and fry them in medium hot oil until crisp and
golden.
- Drain
the moong dal pakore on paper napkin to remove excess oil.
- Serve
hot with coriander mint chutney.
Moong dal pakora
recipe below:
Moong
dal pakora
Prep
time
|
Cook
time
|
Total
|
4 hrs
|
30
min
|
4
hr 30 min
|
Mildly
spiced fritters made with yellow moong lentil
AUTHOR:
Monali
RECIPE
TYPE: Snack
CUISINE:
Indian
SERVES:
4
INGREDIENTS (measuring cup used, 1 cup=237
ml)
- 1 cup
moong dal (with or without skin)
- 2-3
green chili
- 1 inch
long piece Ginger/adrak
- A
pinch of asafoetida/hing
- ¼ cup
fresh coriander leaves, chopped
- ½ tsp
red chili powder
- 1 tsp.
fennel seeds/sauf
- 1 tsp
coriander seeds/sabut dhania
- ¾ tsp
salt (or as per taste)
- Oil
for deep frying
DIRECTION
- Wash
and soak the lentils in enough water for 4-5 hrs.
- Drain
the water and add them to the grinder.
- Add
the chopped green chilies and ginger to the grinder. Grind it coarsely.
(Don’t grind the lentils too fine as pakoras made of coarsely ground lentils
are tastier)
- Coarsely
pound the coriander seeds in a mortar-pestle.
- Take
out the grinded lentils in a bowl and add red chili powder, salt, asafoetida
(hing),fennel seeds(sauf), chopped coriander leaves and the pounded coriander
seeds.
- Heat
oil for deep frying in a kadhai or pan. Pour in ½ tbsp. of hot oil in the
batter and mix very well. Stir the batter vigorously for a few minutes. This
will make the batter fluffy and the fritter will be soft and porous from
inside.
- Now
take out spoonful of moong dal batter and drop them carefully in the medium
hot oil and fry them until crisp and golden.
You can put 8-10 lumps of batter in the frying pan at a time.
- Drain
the moong dal pakore on paper napkin to remove excess oil.
- Similarly
make more pakoras with the remaining batter.
SERVING SUGGESTION
Serve
the moong dal pakore hot with mint coriander chutney or tamarind chutney.
|
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