Moong dal pakode recipe |Moong dal fritters recipe
Pakode, pakoda or pakori as it is known is very popular dish. It is throughly enjoyed all over. As a starter or as an evening snacks it is favourite among all ages. It taste delicious and can be made with simple household spices.
Sometimes in holidays I used to make it in breakfast. Pakori recipe has a wide variety and can be made with many veggies easily available. In my blog I have posted some pakodas recipes that will be helpful for you in this winter season.
If you like this please follow me.
Prep time:10min
Cook time:10min
Total time:20min
Cuisine:Indian
Dish type:snacks
Author: Seema priyadarshani
Ingredients :
1. 1and 1/2cup Moong dal
2. 1/2 cup suji(semolina)
3. 2 green chilli chopped
4. 1/2tablespoon redchili powder
5. 1/2tablespoon turmeric powder
6. 1/2tablespoon ginger garlic paste
7. Salt
8. Oil for frying
9. Chaat masala to garnish
10. 1/2tablespoon to garnish
Method:
1. Make fine paste of dal
2. Add suji,Redchilli powder ,turmeric (Haldi) powder and salt to taste, mix them altogether
3. Add ginger garlic paste
4. Mix well using spoon. let it rest for 5_10 minutes.
5. Now heat oil in a heavy bottom kadhai.
6. Drop small amount of batter in oil if it comes upward immediately then oil is sufficiently hot for deep frying .
7. Take batter and drop some small fritters in hot oil. Deep fry.
8. Keep stirring occasionally so that they cook evenly. When golden brown in colour take it out using slotted spoon so excess oil is drained.
9. Keep them on paper towel in a plate so that excess oil is absorbed.
10. Reapeat this process for remaining batter.
11. pakoda is now ready to serve.Garnish it with chat masala and chopped coriander.
12. Serve it with coriander dip (dhaniya chutney ) or dip of your own choice /cup of evening tea or coffee also compliment this delicious pakoda.
Note:
1. Do not add much water in batter because it realeases water when mixed with salt.
2. Batter must not be more watery or thin otherwise pakodas will not turn crispy.
3. Oil must be hot otherwise in low flame pakodas will absorb too much oil and become soggy.
Pakode, pakoda or pakori as it is known is very popular dish. It is throughly enjoyed all over. As a starter or as an evening snacks it is favourite among all ages. It taste delicious and can be made with simple household spices.
Sometimes in holidays I used to make it in breakfast. Pakori recipe has a wide variety and can be made with many veggies easily available. In my blog I have posted some pakodas recipes that will be helpful for you in this winter season.
If you like this please follow me.
Prep time:10min
Cook time:10min
Total time:20min
Cuisine:Indian
Dish type:snacks
Author: Seema priyadarshani
Ingredients :
1. 1and 1/2cup Moong dal
2. 1/2 cup suji(semolina)
3. 2 green chilli chopped
4. 1/2tablespoon redchili powder
5. 1/2tablespoon turmeric powder
6. 1/2tablespoon ginger garlic paste
7. Salt
8. Oil for frying
9. Chaat masala to garnish
10. 1/2tablespoon to garnish
Method:
1. Make fine paste of dal
2. Add suji,Redchilli powder ,turmeric (Haldi) powder and salt to taste, mix them altogether
3. Add ginger garlic paste
4. Mix well using spoon. let it rest for 5_10 minutes.
5. Now heat oil in a heavy bottom kadhai.
6. Drop small amount of batter in oil if it comes upward immediately then oil is sufficiently hot for deep frying .
7. Take batter and drop some small fritters in hot oil. Deep fry.
8. Keep stirring occasionally so that they cook evenly. When golden brown in colour take it out using slotted spoon so excess oil is drained.
9. Keep them on paper towel in a plate so that excess oil is absorbed.
10. Reapeat this process for remaining batter.
11. pakoda is now ready to serve.Garnish it with chat masala and chopped coriander.
12. Serve it with coriander dip (dhaniya chutney ) or dip of your own choice /cup of evening tea or coffee also compliment this delicious pakoda.
Note:
1. Do not add much water in batter because it realeases water when mixed with salt.
2. Batter must not be more watery or thin otherwise pakodas will not turn crispy.
3. Oil must be hot otherwise in low flame pakodas will absorb too much oil and become soggy.
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