How to make Moongdal ke Pakode -
A popular monsoon treat, Moong Dal Ke Pakode is a delectable and yummy snack which is best enjoyed, on a rainy day, with family and friends
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram (dhuli moong dal), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Moongdal ke Pakode checkout Moong Bean Dumpling, Moong Dal Pakoda, Moong Dal Papad, Dahi Bhalle - SK Khazana . You can also find more Snacks and Starters recipes like Kanda Bhajiya - SK Khazana Rolled Cheese Omelette Samosa Chaat - SK Khazana Dahi Bhalle - SK Khazana
Moongdal ke Pakode 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 : 2-2.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Moongdal ke Pakode Recipe
Split skinless green gram (dhuli moong dal) , soaked for 2 hours and drained 1 1/2 cups
Oil to deep fry
Onion , finely chopped 1 medium
Fresh coriander leaves , finely chopped 1/4 cup
Ginger , roughly chopped 1 inch grams
Green chillies , roughly chopped 2-3
Asafoetida 1/4 teaspoon
Baking soda 1/2 teaspoon
Rice flour 1 tablespoon
Salt to taste
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Put green gram in a mixer jar, add onion, coriander leaves, ginger, green chillies, asafoetida, baking soda, rice flour and salt and grind to a coarse mixture. Transfer into a bowl.
Step 3
Drop small portions of the batter into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 4
Arrange in a serving platter and serve hot 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.
