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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
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Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not overcrowd the frying pan to allow even cooking of the pakoras.
Serve the pakoras immediately for the best taste and texture.
Can I use yellow moong dal instead of split green gram?
Yes, yellow moong dal can be used as a substitute for split green gram in this recipe.
What chutney pairs best with these pakoras?
Mint chutney, tamarind chutney, or even ketchup pairs wonderfully with these pakoras.
Can I bake these pakoras instead of frying?
While traditionally fried, you can bake them at 375°F (190°C) until golden and crispy, though the texture may differ slightly.
How do I store leftover pakoras?
Store leftover pakoras in an airtight container in the refrigerator. Reheat them in an oven or air fryer for best results.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours ahead and refrigerate it. Add baking soda just before frying.
