Friday, 15 February 2013

Moong Dal Pakoda or Split Mung Bean fritters

One of the easiest and quick to make evening snack is the "Moong dal pakoda".
This snack is very popular in Delhi and Uttar Pradesh, and normally served with Mint n Coriander chutney.
The memories of this snack for me date back to my childhood, when we lived in Uttar Pradesh for 3 yrs, and most days in winter our evening snack were these fritters prepared by my Mom.
Although this is a deep fried snack, compared to all fritters/pakoda these do not soak or absorb any oil, so I call it the 'healthy pakoda'...

Makes around 20 pakodas
Moong dal or Split Mung bean - 100 gms
Cumin powder - 1 tsp
Red chilly powder or black pepper powder - 1 tsp
Hing/Asafoetida - 1 tsp
Salt to taste
Mint or Coriander leaves - finely chopped - 1 tbsp
Oil - for deep frying
Soak the moong dal or split mung beans in a bowl of water for 30 mins to 1 hr.
Drain the water completely, and wet grind with few teaspoons of water, the soaked moong dal along with cumin powder, red chilly/pepper powder, hing, salt and mint or coriander leaves.
The ground paste should be as thick as possible so use as little water as possible during grinding.
Now take a heavy bottomed deep frying pan, keep on medium heat, add oil as required, once the oil is hot, drop 6-7 dollops of the batter using your hand into the hot oil, and deep fry till golden brown.
Repeat with all the remaining batter.
Serve hot with Mint n Coriander chutney  and piping hot tea on a winter/rainy evening.

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