Moong Daal Pakode have been my quintessential childhood winter savoury snack. I can actually have these crunchy, spicy pakoras at any time of day. Although I have made many types of pakoras (Rajasthani Mirchi Bada, Palak Pakora, Bread Kofta), the moong daal ones have always been my favourite.
Moong daal pakoras are very easy to make, due to the less soaking time; you can make it in a jiffy, whenever you like (just like me 😉 ). So let’s enjoy this chilly winter with these hot, spicy, crunchy pakoras !
1. Moong daal (Yellow split lentil) : 2 cup
2. Onion : 1 big
3. Garlic : 7-8
4. Ginger : 1/2 tsp
5. Green chilli : 4
6. Red Chilli Powder : 2 tsp
7. Garam Masala : 1/2 tsp
8. Dried Mango Powder (Amchur) : 3/4 tsp
9. Roasted Cumin Powder (Jeera powder) : 1/2 tsp
10. Salt : to taste
11. Fresh Coriander Leaves : 1 Tbsp
12. Oil : for deep frying
Soak the moong daal in hot water for 1-1.5 hours.
Finely chop the onion, garlic, ginger and green chilli and keep them aside.
Drain off the water and give the soaked moong daal a quick go in the grinder, ensuring the result is neither too coarse nor a complete paste. Do not add water; if required add very little water.
Take a big bowl and add the moong daal grind, chopped onions / garlic / ginger / green chilli, red chilli powder, turmeric powder, garam masala, dried mango powder, roasted cumin powder, salt, and fresh coriander. Mix vigorously for 2-3 minutes.
Now heat oil in a wok on the medium flame; add spoonful of the moong daal mix/batter into the oil once the oil gets hot. Don’t cluster the wok with too many spoonful’s – fry 5-6 pakoras at a time, with flipping them in between.
Deep fry the pakoras until they become crispy and golden brown in colour from all sides. Take out the pakoras on an absorbent paper, to soak off the excess oil.
Insider Tips / Finer Points :
* You may adjust spices according to your taste buds.
* You can also add spring onions in the moong daal batter.
* Always deep fry the Moong daal pakoras on a medium flame otherwise they will not be evenly cooked (inside and outside). The desired crunchiness also comes from cooking on a medium flame.