Moong dal Bhajia recipe | Moong dal Pakora, a Popular Maharashtrian style tea time snack recipe – recipe with step-by-step pictures
I tasted this at a friend’s place during Navratri last year. Later I noted down the recipe from her but completely forgot about that. While going through my last year’s notebook, I saw this recipe for moong dal pakoda. So made this yesterday. It turned out very well. She didn’t add onions to the recipe when she made it, but i added the post. This pakora tasted great without onions too.
Moong dal Bhajiya
Crispy tea time snack with yellow moong dal and potato
Servings 25 small pakoras
Ingredients
- ½ cup Yellow Moong dal
- 1 potato
- 2 Green chili
- Ginger a small piece
- Salt as needed
- Coriander leaves few
- 1 Onion optional finely chopped
- Oil to deep fry
Instructions
- Wash and soak the moong dal for 3 hours. Drain the water completely after 3 hours. Meanwhile boil the potato peel the skin and keep it aside.
- Grind this along with ginger and green chili. Do not add any water while grinding. If needed sprinkle 1 or 2 tsp of water.
- When it is coarsely done, add the cooked potato to this.
- Grind this into a smooth batter. Add finely chopped coriander leaves and finely chopped onions too. Add salt.
- Heat the oil for frying, when the oil becomes hot, keep the flame medium.
- Spoon in the batter into the oil.
- Cook on both sides until golden brown and drain it with a kitchen towel.
- Moong dal bhajjis | Pakora are ready to serve. Serve with green chutney or tomato sauce.
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Notes
1. If the batter is very watery add 1 to 2 tsp of rice flour.
2. Ensure that you drain the water completely before grinding.
3. After adding potatoes the batter will loosen, so do not add water.
4. You can add finely chopped green chili instead of grinding. But since to avoid coming into the mouth while eating grinding is preferred.
5. Instead of chili finely pounded black peppers can also be added.
6. Traditional Maharashtrian Moong dal pakoras | bhajiyas will include coarsely pounded coriander seeds too | dhania seeds.
Method:
- Wash and soak the moong dal for 3 hours. Drain the water completely after 3 hours. Meanwhile boil the potato peel the skin and keep it aside.
 |
 |
- Grind this along with ginger and green chili. Do not add any water while grinding. If needed sprinkle 1 or 2 tsp of water.
- When it is coarsely done, add the cooked potato to this.
 |
 |
- Grind this into a smooth batter. Add finely chopped coriander leaves and finely chopped onions too. Add salt.
- Heat the oil for frying, when the oil becomes hot, keep the flame medium.
- Spoon in the batter into the oil.
 |
 |
- Cook on both sides until golden brown and drain it with a kitchen towel.
 |
 |
- Moong dal bhajjis | Pakora are ready to serve. Serve with green chutney or tomato sauce.
Notes:
- If the batter is very watery add 1 to 2 tsp of rice flour.
- Ensure that you drain the water completely before grinding.
- After adding potatoes the batter will loosen, so do not add water.
- You can add finely chopped green chili instead of grinding. But since to avoid coming into the mouth while eating grinding is preferred.
- Instead of chili finely pounded black peppers can also be added.
- Traditional Maharashtrian Moong dal pakoras | bhajiyas will include coarsely pounded coriander seeds too | dhania seeds.
