Moong Dal Pakoda

These moong dal pakoda are one of those delicious and addictive snacks that you will love. These are extremely flavorful, crunchy and tasty. A generous sprinkle of chaat masala over these is what makes these taste the best. Moong dal pakoda go well with a cup of Masala tea or coffee. But Coriander chutney, Green chutney or Schezwan sauce will be a great side. Making these moong dal pakoda is very simple, just soak the Moong dal and then blend them. Spice up the batter, add onions and herbs. Fry portions of this mixture in hot oil until crisp and golden. Usually pakodas are crisp and bhajiyas are softer from inside. With this recipe, you can make both crisp pakoras and even softer moong dal bhajiya. Just that to make bhajiya, you will sprinkle more water while grinding the moong dal. But at home we love the crisp ones as they are more crunchy, flavorful and delicious. They remain crisp for a little longer. The batter can be made ahead and refrigerated up to 4 days. But without the addition of onions as they alter the flavor of the batter and let out moisture making the batter loose.Remember to keep the mixture thick like mine in the pictures below. If you make runny batter moong dal pakoda will turn out softer and even soak up oil. If you happen to have some left overs, you may store them in a air tight container and refrigerate. Reheat them in the oven or in the air fryer. More Snack RecipesVegetable pakoraDahi kababBread pakoraCorn pakoda

How to Make Moong Dal Pakoda (Stepwise Photos)

Preparation

  1. Rinse 1 cup moong dal a few times until the water runs clear. Drain the water completely and soak it just for 60 minutes. If you like soft pakoda then soak for 2 hours.
  2. Drain it and leave in colander for some time for the water to drain completely. There should be no dripping water left.
  3. Transfer it to the grinder/blender jar along with 2 dried red chilies. Feel free to add more for extra heat or leave them out. Dried red chilies add a pungent flavor. I used bydagi chilies that are less spicy.
  4. Pulse this a few times to get a coarse mixture. If you like soft pakoras and not crunchy then you may sprinkle little water and blend to a smooth paste. But the mixture has to be still thick and not like pouring consistency else you will get very soft bhajiya.
  5. Transfer this to a mixing bowl.
  6. Next add in ¾ cup sliced onions (1 medium), 1½ tablespoons ginger garlic paste and 1 teaspoon cumin seeds (jeera). If you do not have ginger garlic paste, you may add 1 teaspoon each – minced ginger and garlic.
  7. Add 1 teaspoon garam masala and ¾ teaspoon salt. Do not reduce the amount of ginger garlic paste and garam masala else the pakoda will taste bland.
  8. Next transfer 2 chopped green chilies, 2 tablespoons coriander leaves (chopped) and 3 sprigs curry leaves (chopped). You can substitute curry leaves with mint leaves.
  9. Mix everything well. The mixture must moist and not too dry. Taste test and add more salt if required.

Make Moong Dal Pakora

  1. Heat oil in a kadai. When it is hot, drop a small amount of ground lentils to the oil. It should sizzle and rise to the surface without turning brown quickly. This is the right temperature.
  2. Drop bite sized portions of the moong dal mixture to the hot oil. Do not disturb them till they come up.
  3. After 2 mins, keep stirring and fry on a medium high flame and not too high or too low. Moong dal pakodas turn hard if fried in low flame.
  4. When they are golden and crisp remove them to a steel colander or kitchen tissue. After making the first batch, you can adjust the texture of pakoras. If you want soft, then just sprinkle handful of water to the batter and mix.
  5. Similarly fry all the pakoda in batches and transfer to a plate. Sprinkle a generous amount of chaat masala. Serve moong dal pakoda hot or warm. Related Recipes

Recipe Card

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