Palak And Moong Dal Pakodas Recipe
Addition of palak makes these pakoda even more crispier and tasty. Serve it with your masala chai.
Pakodas or deep fried fritters are everyones favourite. They make the perfect accompaniment for the evening tea, and best enjoyed in the monsoon season. Here, we have prepared the pakodas using split moong dal, which gives the pakodas a light and airy texture. And the addition of palak makes it even more crispier.
If you like this recipe, you can also try other Pakoda recipes such as
- 1 cup Green Moong Dal (Split) , soaked for 2 hours
- 1 cup Spinach , tighly packed and finely chopped
- 1 Onion , finely chopped
- 1 Green Chilli , finely chopped
- 1 teaspoon Carom seeds (Ajwain)
- 1 tablespoon Coriander seeds , roughly pounded
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder
- 1 teaspoon Lemon juice
- Salt , to taste
- Cooking oil , for frying
Directions for Palak And Moong Dal Pakodas Recipe
To begin making the Palak And Moong Dal Pakodas Recipe, wash and soak the moong dal for 2 hours and then grind it to a semi course paste using a mixer grinder and take it out in a bowl.
Now, whisk the ground moong dal paste vigorously for a few minutes to incorporate air into the mix to make the batter a little lighter.
Add in the chopped spinach, onion and green chilli. Add rest of the spices mentioned including carom seeds, coriander seeds, red chilli powder, garam masala powder, turmeric powder, cumin powder, season with salt and mix well.
Now, heat oil in a pan, once it is hot drop a spoon full of batter into the oil to form small pakodas, fill in the oil and let it cook for 2 minutes on low flame.
When pakodas are cooked on one side and turned golden brown, flip over and cook on the other side.
Once the pakodas are done, drain it into a kitchen absorbent paper and proceed to make the next batch of the pakodas with the remaining batter.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.