Are you looking for the perfect evening snack to pair with your hot cup of chai? This Crispy Moong Bhaji recipe is exactly what you need! Made from soaked whole green gram, these green gram fritters are incredibly crunchy on the outside and delightfully soft on the inside. Unlike traditional besan pakoras, using whole moong gives these fritters a nutritious twist and an earthy flavour that everyone in the family will love.
Whether you are expecting sudden guests or just craving a delicious rainy-day snack, this simple Moong Bhaji recipe comes together very quickly. It requires minimal ingredients that are easily available in your kitchen pantry. Plus, the secret addition of rice flour ensures that your fritters stay super crispy without soaking up too much oil. Follow along with this beginner-friendly guide to make the best whole moong pakodas right at home!
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Ingredients List:
- 300g Whole Green Gram (Moong): Soaked in water for about 8 hours or overnight.
- 1 Large Onion: Finely chopped.
- ½ tsp Carom Seeds (Ajwain): Crushed lightly between your palms.
- ½ tsp Cumin Seeds (Jeera).
- 1.5 tsp Coriander Powder: Coarsely ground is best.
- ¼ tsp Turmeric Powder.
- 1 tbsp Ginger and Green Chillies: Freshly crushed.
- A pinch of Asafoetida (Hing).
- Salt: To taste.
- Fresh Coriander Leaves: A generous handful, finely chopped (make sure all excess water is drained).
- 1 tbsp Rice Flour: The secret to extra crispiness!
- 1 tbsp Gram Flour (Besan): To help bind the mixture.
- Oil: For deep frying.
- A pinch of Baking Soda: (Optional, for extra fluffiness).
Step-by-Step Instructions:
- Prep the Moong: Wash the overnight-soaked whole green gram 2-3 times. Drain all the water completely using a strainer.
- Grind Coarsely: Transfer the soaked moong to a mixer jar. Pulse it just 2-3 times to get a coarse texture. Do not make a fine paste, and do not add water.
- Mix the Base: Transfer the coarsely ground moong into a large mixing bowl. Add the chopped onion, crushed carom seeds, cumin seeds, coarse coriander powder, turmeric, and the crushed ginger-green chilli paste.
- Add Flavour & Crunch: Add salt, asafoetida, and plenty of freshly chopped coriander leaves. Mix everything well with your hands.
- Bind the Batter: Add 1 tablespoon of rice flour and 1 tablespoon of gram flour (besan) to the mixture. Mix thoroughly until the batter comes together.
- Heat the Oil: Heat oil in a deep pan or kadhai. Test the heat by dropping a tiny amount of batter; it should rise steadily, meaning the oil is medium-hot.
- Fry the Fritters: Drop small, bite-sized portions of the batter into the hot oil. Keep the gas flame on medium.
- Cook to Perfection: Do not stir immediately. Wait for a minute, then gently stir and fry until the bhaji turns a beautiful golden brown and crispy.
- Drain and Serve: Remove the green gram fritters using a slotted spoon and drain the excess oil on a tissue paper or strainer. Serve hot!
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Cooking Tips for Better Results:
- Drain the Water Completely: Make sure your soaked moong and washed coriander leaves have absolutely no excess water before mixing. Too much moisture will make the batter runny and absorb more oil.
- Keep it Coarse: For the crispiest texture, avoid blending the moong into a smooth paste. A coarse, chunky texture is what makes this dish special.
- Mind the Temperature: Always fry on a medium flame. Frying on high heat will burn the outside while keeping the inside raw, and low heat will make the fritters absorb too much oil.
Variations:
- Kids-Friendly Version: Skip the crushed green chillies entirely and add a little bit of mild red chilli powder for colour without the sharp heat. Add some grated carrots for hidden veggies!
- Spicy Version: Add an extra half-tablespoon of green chilli paste and a dash of garam masala to turn up the heat.
- No-Onion, No-Garlic (Jain Version): Simply skip the chopped onions. The fresh ginger, cumin, and coriander will still give the fritters plenty of flavour.
Serving Suggestions:
- These delightful whole moong pakodas taste best when served piping hot straight from the pan. Pair them with:
- Spicy green mint-coriander chutney.
- Sweet and tangy tamarind (imli) chutney.
- Classic tomato ketchup for kids.
- A steaming hot cup of Indian Masala Chai or coffee!
Also Read – Quick & Easy Onion Chutney Recipe | 10-Min Kanda Chutney
FAQs:
Q1. Can I use yellow moong dal instead of whole green gram?
Ans: Yes, you can! If you don’t have whole green moong, you can use split yellow moong dal or split green moong dal. Just reduce the soaking time to 3-4 hours.
Q2. Why did my Moong Bhaji turn out oily?
Ans: Fritters usually turn oily if there is too much water in the batter or if the frying oil is not hot enough. Always ensure your batter is thick and fry on medium heat.
Q3. Can I skip the rice flour?
Ans: Rice flour is used to give the fritters a long-lasting, crunchy exterior. If you don’t have it, you can skip it or substitute it with an equal amount of cornstarch.
Q4. Is this recipe vegan and gluten-free?
Ans: Yes, this recipe is naturally vegan. However, to make it completely gluten-free, ensure the Asafoetida (Hing) you are using is pure and not mixed with wheat flour (which many commercial brands do).
Crispy Moong Bhaji Recipe: Easy Green Gram Fritters
Ingredients
- 300 g Whole Green Gram Moong: Soaked in water for about 8 hours or overnight.
- 1 Large Onion: Finely chopped.
- ½ tsp Carom Seeds Ajwain: Crushed lightly between your palms.
- ½ tsp Cumin Seeds Jeera.
- 1.5 tsp Coriander Powder: Coarsely ground is best.
- ¼ tsp Turmeric Powder.
- 1 tbsp Ginger and Green Chillies: Freshly crushed.
- A pinch of Asafoetida Hing.
- Salt: To taste.
- Fresh Coriander Leaves: A generous handful finely chopped (make sure all excess water is drained).
- 1 tbsp Rice Flour: The secret to extra crispiness!
- 1 tbsp Gram Flour Besan: To help bind the mixture.
- Oil: For deep frying.
- A pinch of Baking Soda: Optional, for extra fluffiness.
Instructions
- Prep the Moong: Wash the overnight-soaked whole green gram 2-3 times. Drain all the water completely using a strainer.
- Grind Coarsely: Transfer the soaked moong to a mixer jar. Pulse it just 2-3 times to get a coarse texture. Do not make a fine paste, and do not add water.
- Mix the Base: Transfer the coarsely ground moong into a large mixing bowl. Add the chopped onion, crushed carom seeds, cumin seeds, coarse coriander powder, turmeric, and the crushed ginger-green chilli paste.
- Add Flavour & Crunch: Add salt, asafoetida, and plenty of freshly chopped coriander leaves. Mix everything well with your hands.
- Bind the Batter: Add 1 tablespoon of rice flour and 1 tablespoon of gram flour (besan) to the mixture. Mix thoroughly until the batter comes together.
- Heat the Oil: Heat oil in a deep pan or kadhai. Test the heat by dropping a tiny amount of batter; it should rise steadily, meaning the oil is medium-hot.
- Fry the Fritters: Drop small, bite-sized portions of the batter into the hot oil. Keep the gas flame on medium.
- Cook to Perfection: Do not stir immediately. Wait for a minute, then gently stir and fry until the bhaji turns a beautiful golden brown and crispy.
- Drain and Serve: Remove the green gram fritters using a slotted spoon and drain the excess oil on a tissue paper or strainer. Serve hot!
