Moong dal and potato Pakoras (Fitters)
Moong dal pakoras are very popular delicious, healthy tea time snack even though they are deep fried. In rainy season when you crave something along with hot cup of tea, these Moong pakoras serve as a satisfying snack.
To prepare these pakoras first Moong dal with green skin is soaked in the water. The skin of Moong dal will give a good texture and taste to the pakoras. Once dal is soaked it is grinded with ginger and green chilies then spices are added to it give flavor, then thin sliced potatoes are dipped in the batter and deep fried. These pakoras are crispy from outside and soft from inside. Moong dal pakora is usually served with tamarind chutney or green chutney.
To prepare these pakoras first Moong dal with green skin is soaked in the water. The skin of Moong dal will give a good texture and taste to the pakoras. Once dal is soaked it is grinded with ginger and green chilies then spices are added to it give flavor, then thin sliced potatoes are dipped in the batter and deep fried. These pakoras are crispy from outside and soft from inside. Moong dal pakora is usually served with tamarind chutney or green chutney.
Ingredients:
1 Cup green split moong dal
2 Medium potatoes
2 Medium green chilies - Chopped
1 Fresh ginger slice – 1” long & ½ “wide - Chopped
1 Teaspoon cumin powder (optional)
1 Pinch of asafetida (Hing)
1 Teaspoon salt or to your taste
3 Cups of vegetable oil for frying
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1 Cup green split moong dal
2 Medium potatoes
2 Medium green chilies - Chopped
1 Fresh ginger slice – 1” long & ½ “wide - Chopped
1 Teaspoon cumin powder (optional)
1 Pinch of asafetida (Hing)
1 Teaspoon salt or to your taste
3 Cups of vegetable oil for frying
Cooking measurement conversion
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Moong Dal
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Potatoes
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Directions:
1. In a bowl add dal and wash, changing water several times until the water appears clear, and then soak it in 8 cups of water for 2 to 3 hours or until fully soaked.
2. Once dal is soaked drain all the water out and wash. After washing drain all the excess water out.
1. In a bowl add dal and wash, changing water several times until the water appears clear, and then soak it in 8 cups of water for 2 to 3 hours or until fully soaked.
2. Once dal is soaked drain all the water out and wash. After washing drain all the excess water out.
Soak Green Moong Dal in water
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Green Moong Dal is soaked
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3. In the blender add washed dal, chopped green chilies, chopped ginger and asafetida and grind them add 1 to 2 tablespoons of water only if required for grinding.
In Blander add Dal, Ginger & Chili
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Grind Moong Dal
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4. Transfer the dal paste into the bowl and beat the batter a little to make it
smooth and fluffy.
5. Mix Cumin powder and salt, in the batter, if the moong dal batter looks too thick then add little water, the batter should not be too thick or to lose it should be thick enough to coat the potato slices.
smooth and fluffy.
5. Mix Cumin powder and salt, in the batter, if the moong dal batter looks too thick then add little water, the batter should not be too thick or to lose it should be thick enough to coat the potato slices.
Beat the batter to make it fluffy
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Add and mix Cumin powder in batter
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6. Wash and peel the potatoes and slice them thin either in full circle or half circle
Green Moong Dal batter
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Slice the potatoes
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7. Keep the sliced potatoes in the water so that they do not change their color.
 Sliced potatoes |
Keep the sliced potatoes in water
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8. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
9. To test the oil to see if it is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
9. To test the oil to see if it is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
Heat the oil
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Drop little batter in oil
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10. Now take few sliced pieces of potatoes and dip in the Moong dal batter one
after another making sure the slices are well coated with the batter and gently
drop them into hot oil.
after another making sure the slices are well coated with the batter and gently
drop them into hot oil.
Dip a potato slice in the batter
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Well coated potato slice
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Drop some slice of potatoes in hot oil
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Grren Moong Dal pakora’s in oil
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11. Let the pakora's fry for 1 minute then with the spatula turn the pakora's
around and let them fry, after 1 minute turn them back again. Keep the heat
medium.If the oil is too hot then the potatoes will remain raw from inside.
around and let them fry, after 1 minute turn them back again. Keep the heat
medium.If the oil is too hot then the potatoes will remain raw from inside.
Turn the pakora's around
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Pakoras become golden brown
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12.With the spatula keep flipping the pakoras upside down for 10 to12 minutes or
until the pakors become golden brown.
13. Once pakoras become golden brown with the spatula take them out from the
oil and place them on the plate over paper towel so that excess oil is absorbed.
until the pakors become golden brown.
13. Once pakoras become golden brown with the spatula take them out from the
oil and place them on the plate over paper towel so that excess oil is absorbed.
Take the fried pakora’s out of the oil
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Please the pakora’s over paper towel
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14. Once you take all the pakoras out of the oil, turn the heat down to low,
because oil is hot and when you drop another batch of pakoras in the oil they
will fried quickly from outside and inside the potatoes will stay raw.
15. Drop another batch of pakora in the oil, and then raise the heat up to medium.
Repeat the process until all the pakoras are made.
16. Serve pakoras hot with coriander chutney or tomato ketchup.
because oil is hot and when you drop another batch of pakoras in the oil they
will fried quickly from outside and inside the potatoes will stay raw.
15. Drop another batch of pakora in the oil, and then raise the heat up to medium.
Repeat the process until all the pakoras are made.
16. Serve pakoras hot with coriander chutney or tomato ketchup.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Paneer pakoras (Fritters) Potato & vegetables pakoras (Fritters)
Pyaz ka pakora(Fritters) Aloo ka pakora (Pottato fritters)
Chicken ka pakora (Friters) Potato, onion & spinach mix pakoras
Vegetable cutlets Bread rolls stuffed with potatoes
Sprouted moong dal chaat Stuffed pepper fritters (Bharwa mirch pakora)
Paneer pakoras (Fritters) Potato & vegetables pakoras (Fritters)
Pyaz ka pakora(Fritters) Aloo ka pakora (Pottato fritters)
Chicken ka pakora (Friters) Potato, onion & spinach mix pakoras
Vegetable cutlets Bread rolls stuffed with potatoes
Sprouted moong dal chaat Stuffed pepper fritters (Bharwa mirch pakora)
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