Aloo and Moong dal Pakora Recipe | Yummyfoodrecipes.in By, 2017-11-25 Aloo and Moong dal Pakora Recipe | Yummyfoodrecipes.in Discover the taste of Aloo and Moong dal Pakora Recipe. This pakora is crispy, soft, and crunchy. It is perfect with a cup of tea. Prep Time: Cook time: Ingredients: 1 cup Moong Dal (green gram),2Potatoes (boiled),1Onion (finely chopped),2Green chilies (chopped),1 tbspGinger (grated),1 tspCoriander leaves (finely chopped),1 tspCumin seed (jeera),a pinchAsafoetida (hing),a pinchBaking Soda,Saltas per taste,Oilfor frying, Instructions: Soak Moong dal for 5-6 hours or overnight and drain the water from the moong dal and blend it to a smooth paste. In a bowl add mashed, dal paste the potatoes, onion, chili green, jeera, green, salt, hing, coriander leaves, and baking powder, and mix it all nicely. Make small, round balls with the prepared mixture and heat oil in a deep frying pan and fry the pakoras on low flame and until the pakoras turn brown in color. Drain the excess oil of pakoras on paper towels. Serve hot aloo-moong dal pakoras with green chutney. Meghna Nath

Aloo and Moong dal Pakora Recipe

Aloo and Moong dal Pakora Recipe

Pakoras are popular tea time snacks in India and there are so many varieties of Pakoras. This Aloo and Moong dal Pakora is a famous in India street food. These pakoras are rich in proteins and carbohydrate. It is a perfect monsoon tea time snack recipe.

Ingredients

  • 1 cup Moong Dal (green gram)
  • 2Potatoes (boiled)
  • 1Onion (finely chopped)
  • 2Green chilies (chopped)
  • 1 tbspGinger (grated)
  • 1 tspCoriander leaves (finely chopped)
  • 1 tspCumin seed (jeera)
  • a pinchAsafoetida (hing)
  • a pinchBaking Soda
  • Saltas per taste
  • Oilfor frying

Directions

  • Soak Moong dal for 5-6 hours or overnight and drain the water from the moong dal and blend it to a smooth paste.
  • In a bowl add mashed, dal paste the potatoes, onion, chili green, jeera, green, salt, hing, coriander leaves, and baking powder, and mix it all nicely.
  • Make small, round balls with the prepared mixture and heat oil in a deep frying pan and fry the pakoras on low flame and until the pakoras turn brown in color.
  • Drain the excess oil of pakoras on paper towels.
  • Serve hot aloo-moong dal pakoras with green chutney.

Meghna Nath

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