Quick, crunchy, and crispy pakora made with moong dal or skinned split green gram. Pakoda or Pakora is one of the most savored tea time snacks in the Indo-Pak subcontinent foods. They are extremely popular in the holy month of Ramadan and no iftar dinner is considered complete without them. Though there are many types of pakoras made across this region, Onion Pakora is the most loving type of pakoras. But there are also so many other types that taste very crunchy and are extremely flavorsome and Moong Dal Pakoda is one of them.
Moong Dal Pakoda
Moong Dal Pakodas are is one of them. These are very delicious, crispy and savory. A moderate sprinkle of chaat masala over these pakoras is what makes these more appetizing.
- 1 cup moong dal or split & skinned green gram
- ¾ cup onions sliced
- 2 green chilies chopped
- 1 tsp cumin
- 1 tsp garam masala
- 2 red chilies
- ¼ cup pudina or mint chopped
- coriander leaves
- 1 tsp salt or as needed
- 1½ tbsp. ginger-garlic paste
- oil for frying.
- ½ tsp chaat masala
- Rinse and soak moong dal in a large bowl for 60 mins and drain them.
- Add it to a blender jar along with red chilies and blend.
- Transfer this to a mixing bowl and add all the spices.
- Mix the dough and taste it to check the salt and spice.
- Heat oil in a deep pan according to the desired temperature.
- Take small portions of the pakora mixture and drop bite-sized dough to the hot oil.
- Do not stir them until they rise up. Fry them stirring on a medium-high flame until golden and crisp.
- Drain them to a kitchen tissue. Continue to fry the pakoras turn by turn.
- Sprinkle chaat masala as desired.
- Serve hot moong dal pakora with green chutney or sauce.