Saturday, 28 July 2012

Moongdal Oats Pakoras

This is one tasty snack. In India there are so many varities of Pakoras. Especially the street food vendors deep fry everything & anything . Its so nice to have something deepfried food on a raining evening. Although I dont make fried items that often, but sometimes the weather really forces me to either make Pakoras or samosas:). Here is the recipe & it has been due for months.

2 cups Moongdal (500 Gms)
1 medium onions choppes
2 green chilis chopped
1 inch Ginger chopped
1/4 Tsp Termuric Powder
1/2 Tbsp Chili Powder
8 to 10 curry leaves chopped
1 Tbsp Lime Juice
3 Tbsp Oats
Oil for deep fry
Salt as per taste

Method: Soak Moog dal for about 5 to 6 hours in water. Now drain all water & grind it corsely in the mixer (if required add very little water). Now add in all other ingredients & make a semi thick batter. If the batter is very thin you can add more oats to it. Now heat oil in a heavy bottam pan. Use a tablespoon to drop the batter in the oil. Fry this for about 2 to 3 minutes. Make sure the oil is not too hot. Try & adjust the gas flame from medium to low. Crispy tastey Pakoras are ready.

Note: If you are a nonvegetarian you may also add in a chicken cube into the batter for the extra meaty kick. which I do most of the times.

1 comment:

  1. Hi Sheela,
    Have you used green moong daal or yellow moong daal for this pakora recipe?


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