|moong dal pakora|
In the evenings when you crave something deep fried along with your hot cuppa chai, these moong dal pakora serve as a satisfying snack. They are also a popular
North Indian street food. Street vendors serve moong dal pakora with green chutney and grated mooli (radish).
Recipe of moong dal pakora
1 cup dhuli moong dal (skinless split green gram)
2-3 green chillies- chopped finely
1 inch piece ginger- grated
Salt to taste
Oil to deep fry
1. Wash and soak moong dal for 2 hours. Drain and grind to a smooth paste along with rest of the ingredients except oil. Beat well. This is an important step to make fluffy pakoras (fritters) since air is incorporated in the batter while beating.
2. Heat oil in a karahi (heavy bottomed vessel). To check if it’s sufficiently hot, drop a small portion of batter in the oil. If it sizzles and comes to the surface, your oil is ready. Turn the heat to medium. Pakoda will be fried on medium heat.
3. Drop small portions of batter in the oil by a teaspoon or with your hand. Fry from both sides till the pakora turn golden brown. Drain on an absorbent paper. Serve moong pakora hot with green (dhaniya pudina) chutney or tomato sauce.