How to make Dal Noodle Pakoda - SK Khazana -
A unique combination of ground moong dal and noodles make delicious pakodas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Noodles (नूडल्ज़ )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dal Noodle Pakoda - SK Khazana checkout Kanji Bada, Dal Puri, Mangodi Palak Wade. You can also find more Snacks and Starters recipes like Split Milk Uttapam Hush Puppies Oatmeal and Corn Popcorn Soyabean and Vegetable Star Crisps Keema Pav with a Twist
Dal Noodle Pakoda - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dal Noodle Pakoda - SK Khazana Recipe
Split green gram skinless (dhuli moong dal) 1/2 cup
Noodles cooked 1/2 cup
Rice flour 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Garlic chopped 1 tablespoon
Green chillies chopped 1-2
Crushed black peppercorns to taste
Salt to taste
Tandoori mayonnaise 1 1/2
Oil for deep-frying
Green chutney to serve
Method
Step 1
Put split green gram in a blender jar, add a little water and blend to a smooth paste. Transfer the paste into a bowl, add cooked noodles, rice flour, coriander leaves, garlic, green chillies, crushed black peppercorns, salt and tandoori mayonnaise and mix well.
Step 2
Heat sufficient oil in a non-stick pan. Dampen your hand and drop in small balls of the mixture into hot oil and deep fry till golden and crispy Drain on absorbent paper.
Step 3
Arrange the pakodas on a serving platter and serve hot along with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
