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I happened to drop by at a friend place in Hyderabad and was served these delicious moong dal pakoras with sweet and sour Kokum chutney.

Moong dal Pakoras


1 cup oil for frying or ghee

1 tbsp oil for binding

 Â½ tsp hing or asafoetida

 1 tbsp ground coriander

 1 tbsp roasted cumin seeds

 1 tbsp fresh ginger,finely grated

 1 tsp turmeric powder

 1 tsp salt

1 cup grated cauliflower or broccoli or cabbage

 Â½ bunch spinach, or methi leaves finely chopped

 Â½ cup moong dal flour

 Â½ cup arrowroot flour

 1 tsp roasted sesame seeds

1 small bunch coriander,finely chopped


Combine all of the ingredients (except the oil) together in a large bowl until well mixed. Adjust the seasoning to taste. Slowly add the oil and make a soft dough, If the dough is too watery add a little extra flour to have a pakora dough consistency.Form the mixture into small lime size balls, in the palm of your hand.Heat enough ghee or oil in a small pot to shallow fry the balls. Test one of the balls to make sure the oil is hot enough - it should start frying straightaway and not stick to the bottom. Carefully place a few balls at a time into the pot and slowly fry until golden brown. Once cooked, remove with a slotted spoon and drain on a plate lined with paper towel.

Serve these pakoras hot with kokum chutney for an afternoon snack.


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