In this episode of Mother's Recipe, let's learn how to make Moong Dal Pakoda at home.
Moong Dal Bhajiya | How To Make Fritters Using Moong Dal | Instant Moong Dal Bhajiya | Moong Bhajiya Mix | Moong Dal Snack Recipe | Moong Dal Pakoda Street Style | Crispy Moong Dal Pakora | Moong Dal Vada | No Besan Pakora | Moong Pakoda Without Besan | How To Make Easy Pakora at Home | Pakora Batter Recipe | Mint Chutney For Pakoras | Green Chutney For Pakodas | What To Eat with Pakora | Weekend Recipes Indian | Rajshri Food
Moong Dal Pakoda Ingredients:
Introduction
How To Make Moong Dal Mixture
2 cups Yellow Lentils (soaked)
2 inch Ginger
4 Green Chillies
How To Get Fluffy Pakodas
How To Make Moong Dal Pakoda Mixture
2 tsp Cumin Seeds
2 tsp Coriander Seeds (crushed)
2 tsp Peppercorns (crushed)
2 tsp Red Chilli Powder
2 tsp Dry Mango Powder
4 Green Chillies (chopped)
4 tbsp Coriander Leaves (chopped)
Salt as required
Frying The Pakodas
Oil (for frying)
How To Make Green Chutney
4 tbsp Coriander Leaves
2 tbsp Mint Leaves
2 inches Ginger
3 Green Chillies
1 tsp Salt
1 tsp Sugar
1 tbsp Lemon Juice
2 Ice Cubes
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About Pakoda
Pakorais a spiced fritter originating from the Indian subcontinent.They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.
Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. Common varieties of pakora use onion, eggplant, potato, spinach, plantain, paneer, bread, cauliflower, mint, tomato, moong dal, or chili pepper. Pakoras are eaten as a snack or appetiser, often accompanied with tamarind sauce, green chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies.
