Moong Bhajji Recipe-Moong Fritters

Name: Moong Bhajji Recipe-Moong Fritters
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Indian
Ingredients: 1 cup Yellow Moong Dal (Split) soaked in water for 2 hours; 1 null Onion chopped; 4 cloves Garlic; 1 teaspoon Cumin seeds (Jeera); 1/2 teaspoon Asafoetida (hing); 1 inch Ginger chopped; 4 null Green Chillies chopped; null Coriander (Dhania) Leaves chopped; null Salt to taste; null Oil for deep frying

Madhuli Ajay

March 26, 2019

1698 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:3 Servings

Meal:Snack

Cuisine:Indian

Moong Bhajji is a delicious deep fried snack made using split moong dal and some spices. This sinful snack is a very popular street food all across Maharashtra. The recipe is very quick, simple and uses very few ingredients. The only advance preparation required is to soak the dal. You can also use Moong sprouts instead of dal.

Serve Moong Bhajji with Dhaniya Pudina Chutney and Date Tamarind Chutney for a tea time snack.

If you like this recipe, you can also try other Fritter recipes such as

Serve Moong Bhajji with Dhaniya Pudina Chutney and Date Tamarind Chutney for a tea time snack.

If you like this recipe, you can also try other Fritter recipes such as

Ingredients

1 cup Yellow Moong Dal (Split), soaked in water for 2 hours

1 Onion, chopped

4 cloves Garlic

1 teaspoon Cumin seeds (Jeera)

1/2 teaspoon Asafoetida (hing)

1 inch Ginger, chopped

4 Green Chillies, chopped

Coriander (Dhania) Leaves, chopped

Salt, to taste

Oil, for deep frying

Instructions for Moong Bhajji Recipe-Moong Fritters

To begin making the Moong Bhajji Recipe, first wash and soak the moong dal for an hour.

Drain the water from the dal completely and coarsely grind the dal along with garlic, ginger, green chillies, salt, cumin seeds and hing in a mixer grinder. Do not use any water for grinding.

Add this dal mixture in a mixing bowl along with onion and coriander leaves.

Heat the oil in a wok/kadhai and drop small portions (about ½ teaspoon) of the dal batter into it. Fry till golden brown. Fry the Bhajji in batches. Take out the Moong Bhajji with a slotted spoon and drain on absorbent paper.