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Moong Daal Pakora / Bhajiya
Crispy fried nuggets made with yellow lentil, fresh fenugreek and potatoes
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, snacks/starters, Tiffin recipes
Cuisine:
Uttar Pradesh Cuisine
Keyword:
aloo, moong daal bhajiya, moong daal pakoda
Servings:
4
people
Author:
Anjana Chaturvedi
Ingredients
3/4
cup
Yellow Lentil / Moong Daal (dhuli huee)
2
small
Potatoes / Aloo
boiled
3/4
cup
Fresh Fenugreek / Hari Methi
chopped-3/4 cup
2
Green chili/hari mirch
chopped- 2 tsp
1
tsp
Red Chili Powder/ Laal Mirch
to
taste
Salt / Namak
1/3
tsp
Asafoetida / Hing powder
3/4
tsp
Cumin Seeds / Sabut Jeera
to
fry
Cooking oil- to deep fry
1.5
tsp
Coriander seeds/Dhaniya
crushed
Instructions
Wash and soak moong daal for about 3 hours.
Grind daal to make a smooth and thick paste(no need to add extra water)
Peel and chop boiled potato into small pieces (like we chop to add in poha).
Wash and finely chop methi leaves and coarsely crush coriander seeds in mortar and pastle.
Take ground moong daal paste in a bowl and whisk well.
Now add all the spices and methi leaves and mix well.
Then add chopped potatoes and mix gently.
Heat oil in a deep and wide pan to deep fry.
Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.
Deep fry on medium heat till golden in colour.
Drain on a paper napkin when done.
Serve hot.
Serving suggestions-serve hot with green chutney,tamarind chutney or ketchup.