Moong Dal Pakora....

 

Crispy Moong Dal Pakora: A Perfect Tea-Time Snack

When it comes to Indian street food and comfort snacks, Moong Dal Pakora (or fritters) holds a special place. Crispy on the outside and soft on the inside, these golden bites are a favorite during rainy days, winter evenings, or whenever you're craving something savory and satisfying.

In this blog, we’ll dive deep into what makes moong dal pakora so special, how to prepare it at home, and a few tips and tricks to make it perfect every time.

 What is Moong Dal Pakora?

Moong Dal Pakora is a popular Indian snack made using yellow split mung beans (moong dal). The dal is soaked, ground into a coarse batter with spices, and then deep-fried into small, crunchy fritters. These pakoras are usually served with green chutney, tamarind chutney, or ketchup.

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Ingredients

Here’s what you need for the basic recipe:

Main Ingredients:

• 1 cup yellow moong dal (split mung beans)

• 1–2 green chilies (finely chopped)

• 1-inch ginger (grated)

• 1 small onion (finely chopped – optional)

• 2 tbsp chopped coriander leaves

• 1/4 tsp turmeric powder

• 1/2 tsp red chili powder

• Salt to taste

• A pinch of asafoetida (hing)

• Oil for deep frying

Optional Add-ins:

• Chopped spinach or methi leaves

• Grated carrots

• Finely chopped cabbage

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Preparation Steps

1. Soak the Moong Dal

• Rinse 1 cup moong dal thoroughly in water.

• Soak it in enough water for about 3–4 hours or overnight.

2. Make the Batter

• Drain the soaked dal completely.

• Grind it in a mixer or blender without adding water or just a tablespoon if needed. Aim for a coarse batter.

• Transfer the batter to a bowl.

3. Add Flavors

• Mix in green chilies, ginger, chopped onions (if using), coriander, turmeric, red chili powder, asafoetida, and salt.

• Beat the batter for 2–3 minutes with a spoon to make it light and airy.

4. Fry the Pakoras

• Heat oil in a deep frying pan on medium heat.

• Drop small portions of the batter using your fingers or a spoon.

• Fry till the pakoras turn golden and crisp, turning occasionally.

• Drain on paper towels.

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Tips for Perfect Pakoras

• Texture is key: Don't grind the dal too fine. A coarse texture gives the best crunch.

• Airy batter: Beat the batter well to incorporate air – this makes pakoras fluffier.

• Moderate heat: Fry on medium heat. Too hot and the outside browns before the inside cooks.

• Optional crispiness: Add 1 tbsp of rice flour for extra crunch.

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Variations

• Stuffed Pakora: Add a small piece of paneer or potato mash in the center before frying.

• Green Moong Dal Pakora: Use whole green moong for a more nutritious version.

• No-onion version: Perfect for religious fasting days or Jain cuisine.

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Serving Suggestions

Serve moong dal pakoras hot with:

• Green chutney (coriander-mint)

• Tamarind chutney

• Tomato ketchup

• Masala chai (for that perfect rainy-day combo!)

You can also pair them with curd and chutney to make a dahi pakora-style chaat.

Final Thoughts

Whether you're hosting a party, need a quick snack, or just want to cozy up with something warm and crispy, moong dal pakoras hit the spot. They're quick, tasty, and endlessly customizable. Try them once, and they might just become your favorite pakora ever!