Moong dal pakori

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Moong dal pakori

Published: Sat 14 Nov 2015, 5:47 PM

Last updated: Sat 14 Nov 2015, 10:32 PM

Serves: 4
. 500 gm yellow moong dal
. 100 gm onion
. 10 gm green chilli
. 25 gm fresh coriander leaves
. 6 gm salt
. 30 gm gram flour
. 2 gm red chilli powder
. 6 gm cumin seeds
. Oil, for deep-frying
Soak moong dal for about 3-4 hours or overnight. Drain the water and add them to the grinder. Add 1/8th cup of water and grind coarsely but not into a smooth paste. Remove the whole batter into a bowl.
Add chopped green chillies, coriander, salt, gram flour, red chilli powder and cumin seeds.
Heat oil for deep-frying in a wok and add around ¾ to 1 tbsp amount of dal paste (using your hand or a spoon) to the hot oil, drop 5-6 pakodas and fry until golden brown on a medium flame.
Don't overcrowd the wok. Repeat for the remaining dal mixture.
Serve hot with chutney or tomato ketchup.

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