Moong Dal Pakora (Crispy lentil Fritters)

Pakora are all time favourite snacks in northern part of India. Specially taste best on a rainy day along with big cup of tea. Though I am not a huge fan of deep frying still when it comes to pakoda  I am ready to make a compromise, which again is not too often but aren?t they worth it.

Yesterday when my daughter asked me to make kadhi chawal a favourite in most of Punjabi homes, I grabbed this chance of making these crispy favourites of mine and sneaked in few along with evening tea.


Yellow moong dal (mung lentil dehusked and washed) 1 cup
Salt 1/2 tsp
Baking soda 1 pinch
oil for deep frying

Wash and soak moong dal for 1 hour and drain out the water. Grind moong dal in a food processor with a little bit of water to make a thick paste.

Mix in salt and baking soda this time. If you don't like baking soda you can avoid this one but I like to add it as it makes it more fluffy and soft inside.
Heat oil in a wok or kadahi and drop spoon full of batter in the oil. Before frying make sure oil should be really hot as if you deep fry any thing in batter it tends to absorb more oil when oil is not heated up properly.

When golden brown take them out with the help of a slotted spoon on an absorbent paper to take out extra oil and serve with green chutney or tomato ketchup.



This recepie made da vadas same as chat street.... loved it.. thank u

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