Easy Moong Dal Bhaji Recipe | Crispy No Soda Pakoda
Learn how to make crispy, soft, and fluffy Moong Dal Bhaji without baking soda! This easy Moong Dal Pakoda recipe is the perfect Indian tea-time snack.
Ingredients
- 1 cup Moong Dal Flour Yellow lentil flour
- 2-3 Green Chillies finely chopped, adjust to taste
- 1/2 tsp Ajwain Carom seeds
- 1/4 tsp Turmeric Powder Haldi
- 1/2 tsp Coarsely crushed Coriander Seeds Powder
- A pinch of Hing Asafoetida
- Salt to taste
- 1/2 cup Fresh Coriander Leaves finely chopped, use generously!
- Water as needed to make the batter
- Peanut Oil or any cooking oil for deep frying
Instructions
- Prepare the Dry Mix: In a deep mixing bowl, add the moong dal flour.
- Add Spices: Crush the ajwain between your palms and add it to the bowl. Add turmeric powder, coarsely crushed coriander seeds powder, hing, and salt.
- Add Fresh Greens: Mix in the chopped green chillies and a generous amount of fresh coriander leaves.
- Make the Batter: Slowly add water little by little and mix well. The moong dal batter will be slightly stickier than regular besan batter.
- Whisk to Aerate (Crucial Step): Using your hand, vigorously whisk the batter in one circular direction for 2 to 3 minutes. This traps air inside, making the Moong Dal Bhaji Recipe soft and fluffy without using baking soda.
- Heat the Oil: Heat peanut oil in a kadhai or deep pan on medium heat.
- Fry the Pakodas: Once the oil is properly hot, keep the flame on medium. Carefully drop small bite-sized portions of the batter into the hot oil.
- Cook to Perfection: Do not fry on high heat, or they will burn outside and remain raw inside. Fry evenly until they turn a beautiful light golden brown and puff up.
- Drain and Serve: Remove the crispy fritters using a slotted spoon and drain excess oil. Serve hot!