Moong Dal Pakoda Recipe Moong Dal Bhajia Whiskaffair

on Aug 06, 2022, Updated Nov 09, 2023 Here are some more pakoda recipes that you may like: Palak Pakoda, Aloo Pakora, Chawal Ke Pakode, and Punjabi Bread Pakoda.

About Moong Dal Pakoda

Moong Dal Pakoda (Moong Dal Bhajia, Moong Dal Vada, Moongode) are spicy Indian fritters that are very popular in Indian households, especially during the monsoon and winter seasons. These are also very popular street foods in North India. Many street vendors in North India fry moong dal bhajia and plate them piping hot, along with fried green chilies. These vegan and gluten-free pakoda are made using ground yellow moong dal and a few other simple ingredients to spice them up. Serve them with green chutney and masala chai. Onions – Add some onions to add that much-needed bite to the soft dal pakode. Spring Green Onions – My mom always adds chopped spring greens to moongode, and they perk up the flavor so much. Do try it! Oil – You can fry these yummy pakoras with any neutral-flavored cooking oil. Light olive oil, canola oil, sunflower oil, etc., work well. Others – You will also need fresh ginger, salt, chaat masala, cilantro (fresh coriander leaves), and green chilies. Adjust the green chilies as per your taste. You can also add some cumin seeds, crushed whole coriander seeds, black pepper powder, chopped curry leaves, asafetida (hing), etc to the batter. Drain the water very well and transfer the soaked moong dal to a blender or a food processor along with a tablespoon of water. Blend to make a slightly coarse paste. Add a few more tablespoon of water if required to make the paste. Note – The paste must be thick. Otherwise, the pakora will not turn out crispy. Tip – You can also use a handheld or stand mixer to whisk the paste.

2 teaspoon grated ginger 1 teaspoon salt 1 teaspoon chaat masala 2 cups of chopped spring onions 1 cup chopped onions 2 tablespoon chopped cilantro 2 teaspoon chopped green chilies

Check for salt and add more if needed. When the oil is hot, reduce the heat to medium-low. Using your fingers or a small spoon, drop small rounds of the moong dal batter into the hot oil. Do not overload the pan. Fry the pakoda in batches. Fry the moongode until they are nicely browned, stirring frequently while frying. Drain on a plate lined with kitchen tissue. Serve immediately with coriander chutney and chai.