Moong dal pakoras are crispy fritters made from ground moong dal mixed with aromatic spices, deep-fried until golden brown. They are a popular Indian snack, perfect to enjoy with chutneys or dipping sauces.
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Soak the moong dal for a few hours or overnight, then drain the water completely.
Grind the soaked moong dal into a coarse paste, along with garlic cloves, green chilies, and coriander seeds. Avoid adding too much water while grinding.
Transfer the ground into a mixing bowl.
Add chopped onion, turmeric powder, chili powder, hing powder, sesame seeds, salt, and coriander leaves
Combine everything well.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, take small portions of the batter and drop them gently into the oil using your hands or a spoon to shape the pakoras.
Fry the pakoras in batches, ensuring they don’t overcrowd the pan.
Cook until the pakoras turn golden brown and crispy on all sides, stirring occasionally for even frying.
Remove the pakoras using a slotted spoon and place them on a paper towel to drain excess oil.
Ensure the moong dal is soaked properly to achieve a smooth batter consistency.
Avoid adding too much water while grinding the dal to maintain the batter's thickness.
Fry the pakoras in medium-hot oil to ensure they cook evenly and don’t absorb excess oil.
Serve the pakoras immediately for the best crispy texture.
Experiment with chutneys like mint, tamarind, or even ketchup for varied flavors.
Can I use any other lentils instead of moong dal?
While moong dal is traditional, you can experiment with other lentils like chana dal or urad dal, but the texture and flavor may vary.
How can I make the pakoras healthier?
You can try air-frying or baking the pakoras instead of deep-frying them, though they may not be as crispy.
Can I store leftover pakoras?
Pakoras are best enjoyed fresh, but you can store them in an airtight container and reheat them in an oven or air fryer to regain some crispiness.
What can I serve with moong dal pakoras?
Serve them with green chutney, tamarind chutney, or ketchup for a delightful snack.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours in advance and refrigerate it. Just ensure it is brought to room temperature before frying.
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