- Serves: 6 People
- Prep Time: 15 Minutes
- Cooking: 20 Minutes
- Calories: 116
- Difficulty: easy
Pakora is a spiced fritter originated from Indian subcontinent and sold by street vendors. Pakora also served in restaurants of subcontinent. The consumption of pakora or fritters is increased in Muslim homes during holy month of Ramadan. Mong ki daal kay pakoray is a different recipe from baisan pakora. Moong dal pakoda are quick, crunchy and tasty snack made with moong daal, spices and herbs. These are extremely crunchy, tasty and full of flavors made from lentil. A very appetizing snack which is crispy from outside and soft inside. These moong daal pakora can be served with green chutney or schezwan sauce or ketchup, a great combination with evening tea.
- Soak mong daal for 3-4 hours and grind it coarsely. Do not grind dal too fine keep it coarse.
- Put all the spices in dal and give it a good mix for 1-2 minutes. This mixing and whisking will help the pakoras to be crispy and fluffy.
- When dal become puffy add coriander leaves into it and mix it.
- Heat oil on medium flame for deep frying pakora.
- with the help of hand or spoon add small portions of mixture into the hot oil and deep fry until golden brown and crispy. Don't fry on high flame else the upper surface will turn brown and the inner side of pakoras will remain soggy.
- Take these out on tissue paper, moong ki daal kay pakoray are ready, serve hot.
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