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5 from 3 votes

Aloo aur Moong Daal Bhajiya/ Daal ke Pakodey

Aloo Moong Daal Bhajiya-Crisp and delicious Potato and yellow lentil fritters
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, snacks/starters
Cuisine: North Indian Cuisine
Keyword: aloo, bhajiya, moong daal, moong daal bhajiya, pakoda,
Servings: 5 person
Author: anjanaskc


  • 3/4 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 3 Potatoes / Aloo
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 6 Green Chillies / Hari Mirch
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 tbsp Coriander Seeds / Sabut Dhaniya coarsely pounded
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • 1/3 tsp Asafoetida / Hing powder
  • To taste Salt / Namak
  • 1 tbsp Ginger / Adrak chopped
  • 1 tsp Peppercorns / Sabut Kali Mirch pounded coarsely
  • To Deep fry Cooking Oil


  • Wash and soak the yellow lentil/Moong daal for 3-4 hours.
  • Wash and slice potatoes in long medium thick slices and keep in a bowl of water. (don't slice too thin or too thick, peeling potato is also optional)
  • Drain the water from the soaked daal and wash it once with fresh water .
  • Add the soaked daal, ginger and 3 chopped green chilies in the mixer jar.
  • Add very little water and grind to make a coarse paste (don't make a fine paste )
  • Now add the coarsely ground lentil paste in a bowl and add salt,asafoetida, pounded coriander seeds, crushed peppercorns ,cumin seeds, red chili powder and mix it well.
  • Slice the remaining 4 green chilies lengthwise and add in the lentil paste along with the chopped coriander and mix.
  • Now heat enough oil in a wide and deep pan.
  • Dip the potato slices in the lentil paste and gently drop in the medium hot oil.
  • Deep fry on medium flame till the fritters become golden and crisp.
  • Don't overcrowd the pan, fry pakodas in batches till all the batter got finished.
  • Drain the fried pakodas on a paper napkin to absorb the extra oil.
  • Serve hot with green chutney,ketchup and a hot cup of tea.