Pakoras are usually served as snacks or appetizer. Moong dhal pakora is a very prominent evening snack in Indian cuisine (across all regions) served with chutney and tea. During cold weather or rainy season people long for pakoras and are great for parties as well.
Serves up to 4 people
Preparation time: 30 minutes
Ingredients:
1 cup of green moong dhal
1 tbsp of besan
3 green chilies
1 inch grated ginger
2 tbsp of cashew nuts
1 large red onion
1/2 teaspoon ajwain
Handful of spinach
2 tbsp of chopped coriander
Salt as required
Oil for frying
Preparation:
1.Soak moong dhal in water for 4 hours. Filter the water and grind the dhal little coarsely with salt. Add the finely chopped onion, spinach, green chillies, coriander leaves and cashew nuts to the ground mixture. Add 1 tsp of ajwain and ginger, for flavor and digestion.
2. Then add the besan and mix well.
3.Make a small golf-sized ball and put in the preheated oil.
4.Fry in medium flame and once the ball turns golden brown, pakora is ready.
5.Serve with chuney/ tomato ketchup and of course tea or masala chai .
Preparation time: 30 minutes
Ingredients:
1 cup of green moong dhal
1 tbsp of besan
3 green chilies
1 inch grated ginger
2 tbsp of cashew nuts
1 large red onion
1/2 teaspoon ajwain
Handful of spinach
2 tbsp of chopped coriander
Salt as required
Oil for frying
Preparation:
1.Soak moong dhal in water for 4 hours. Filter the water and grind the dhal little coarsely with salt. Add the finely chopped onion, spinach, green chillies, coriander leaves and cashew nuts to the ground mixture. Add 1 tsp of ajwain and ginger, for flavor and digestion.
2. Then add the besan and mix well.
3.Make a small golf-sized ball and put in the preheated oil.
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