Are you looking for a delicious and easy snack that’s perfect for a rainy day or a cozy evening with a cup of tea? Look no further than the humble yet incredibly tasty Moong Dal Bhaji! Also known as Moong Pakoda, these fritters are a popular Indian street food snack cherished for their golden-brown, crispy exterior and soft, flavorful interior. Unlike regular fritters, this moong dal pakoda recipe uses whole moong, which gives them a unique texture and a nutty flavour that you won’t find anywhere else. This beginner-friendly recipe is a hidden gem that reveals a secret tip to get them perfectly crispy without being oily. Get ready to impress your family and friends with this simple and divine crispy moong dal bhaji!
Also Read – Delicious Masoor Dal Batata Recipe (Lentil Potato Curry)
Ingredients List:
- Whole green moong dal (mung beans) – 1 bowl (soaked overnight)
- 4 Green Chilli (or to taste)
- 7-8 Garlic Cloves
- 1/2 tsp Cumin Seeds
- 1/2 tsp Ajwain (Carom seeds)
- 1 tsp Coriander Seeds
- 1/2 Inch Ginger
- 1 Medium Onion Chopped
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- 2 tsp Besan / Gram Flour
- 1 tbsp Rice Flour
- Coriander Leaves (a handful)
- Salt to taste
- A Pinch of Eating Soda
- Oil for deep frying
Also Read – Kartule Gravy Bhaji: Easy Spiny Gourd Recipe
Step-by-step Instructions:
- Soak whole green moong dal overnight. Wash the soaked moong dal thoroughly with water and drain completely.
- In a blender, add the drained moong dal, green chillies, garlic, cumin, carom seeds, coriander seeds, and ginger. Blend into a coarse paste without adding any water.
- Transfer the coarse moong dal paste into a mixing bowl.
- Add the finely chopped onion, a pinch of asafoetida, and turmeric powder to the mixture.
- Next, add the gram flour and rice flour. These help to bind the mixture and add to the crispiness.
- Add chopped fresh coriander and salt to taste. Mix everything well with your hands to combine the ingredients into a uniform dough-like consistency.
- Add a small amount of baking soda and a few drops of water to the mixture. Mix well to activate the soda.
- Heat oil for deep frying in a kadai over medium heat. You can also add a tablespoon of the hot oil to the moong dal mixture for extra crispiness.
- Carefully drop small portions of the moong dal bhaji mixture into the hot oil. Avoid overcrowding the kadai.
- Fry the fritters on medium heat. This is crucial as it ensures they cook through without burning and prevents them from becoming oily.
- Once the oil bubbling reduces and the bhaji start floating, gently turn them to ensure they cook evenly. Fry until they turn golden brown.
- Remove the crispy moong dal pakoda from the oil and drain on a sieve or paper towel.
Also Read – Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Cooking Tips:
- Coarse Paste is Key: Do not grind the whole moong into a fine paste. A coarse, grainy texture is essential for achieving a crispy exterior.
- Medium Heat for Frying: Frying the bhaji on a medium flame is the most important tip. Frying on high heat will cook the outside too quickly, leaving the inside raw. Frying on low heat will make them absorb too much oil.
- Add Hot Oil to Batter: Adding a tablespoon of hot oil to the batter before frying helps in getting an extra crispy texture.
Variations:
- Spicy Version: Add finely chopped green chillies and a pinch of red chilli powder to the batter for an extra kick.
- Kids-Friendly Version: Skip the green chillies and add finely grated carrots or corn for a milder, more colourful snack.
- High-Protein Version: You can add 1-2 tablespoons of finely chopped spinach or grated paneer to the batter.
Also Read – Bharleli Mirchi Recipe: Spicy Stuffed Chilli Delight
Serving Suggestions:
Serve these delicious crispy moong dal bhaji hot with a side of green chutney, tomato ketchup, or a sweet and sour tamarind chutney. They also pair wonderfully with a hot cup of masala chai or coffee.
FAQs:
Q1: Why are my moong dal bhaji not crispy?
Ans: Your moong dal pakoda might not be crispy if the paste is too fine or if you are frying them on very low heat. Make sure the paste is coarse and the oil is on medium heat for the best results.
Q2: Can I use split moong dal instead of whole?
Ans: While whole moong dal is preferred for its texture, you can use split moong dal (moong dal with skin) as a substitute. Just ensure it is well-soaked and drained.
Q3: How do I store leftover moong dal bhaji?
Ans: These fritters are best eaten fresh. If you have leftovers, you can store them in an airtight container for a day and reheat them in an air fryer or oven to regain some of the crispiness.
Q4: Can I add vegetables to this moong dal recipe?
Ans: Absolutely! You can experiment with finely chopped vegetables like carrots, bell peppers, or cabbage to make your own unique moong dal bhaji variation.
Also Read – Spring Onion Pakoras: Your New Favourite Snack!
Crispy Moong Dal Bhaji: The Secret Moong Pakoda Recipe
Ingredients
- Whole green moong dal mung beans – 1 bowl (soaked overnight)
- 4 Green Chilli or to taste
- 7-8 Garlic Cloves
- 1/2 tsp Cumin Seeds
- 1/2 tsp Ajwain Carom seeds
- 1 tsp Coriander Seeds
- 1/2 Inch Ginger
- 1 Medium Onion Chopped
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- 2 tsp Besan / Gram Flour
- 1 tbsp Rice Flour
- Coriander Leaves a handful
- Salt to taste
- A Pinch of Eating Soda
- Oil for deep frying
Instructions
- Soak whole green moong dal overnight. Wash the soaked moong dal thoroughly with water and drain completely.
- In a blender, add the drained moong dal, green chillies, garlic, cumin, carom seeds, coriander seeds, and ginger. Blend into a coarse paste without adding any water.
- Transfer the coarse moong dal paste into a mixing bowl.
- Add the finely chopped onion, a pinch of asafoetida, and turmeric powder to the mixture.
- Next, add the gram flour and rice flour. These help to bind the mixture and add to the crispiness.
- Add chopped fresh coriander and salt to taste. Mix everything well with your hands to combine the ingredients into a uniform dough-like consistency.
- Add a small amount of baking soda and a few drops of water to the mixture. Mix well to activate the soda.
- Heat oil for deep frying in a kadai over medium heat. You can also add a tablespoon of the hot oil to the moong dal mixture for extra crispiness.
- Carefully drop small portions of the moong dal bhaji mixture into the hot oil. Avoid overcrowding the kadai.
- Fry the fritters on medium heat. This is crucial as it ensures they cook through without burning and prevents them from becoming oily.
- Once the oil bubbling reduces and the bhaji start floating, gently turn them to ensure they cook evenly. Fry until they turn golden brown.
- Remove the crispy moong dal pakoda from the oil and drain on a sieve or paper towel.
