Grind soaked moong dal, green chilies, garlic, and salt in a blender to make a smooth paste.

Mix the prepared moong dal paste with chopped onions, red chili powder, turmeric powder, coriander powder, asafoetida, cumin seeds, carom seeds, sesame seeds, and fresh coriander leaves.

Add a little water and a pinch of baking soda to the mixture to achieve the desired consistency.

Heat oil in a deep frying pan.

Drop small portions of the mixture into the hot oil using your hands or a spoon.

Fry until the pakoras turn golden brown and achieve a crispy texture.

Remove the pakoras from the oil and place them on a paper towel to drain excess oil.