Moong daal pakaura or fritters is very yummy and crispy snacks. You can serve pakaura with gravy in main coarse also with chapatti or steamed rice.
This is very easy to cook recipe this is also known as Moong daal vada in Gujraat. Moongdal pakoura gravy is very famous in UP and Bihar.
So please try to make this crispy and crunchy recipe in snacks or with gravy in dinner at home and enjoy with your family and friends.
I have already posted Moondal Pakaura or Fritters.
Serve- 4 person
Cooking Time- 30 min.
Type- Snacks and main coarse also
Ingredients
- 2 cup Moong Daal split (Yellow) or (over night soaked)
- Green chilies – 5-7 finely chopped
- 1 medium size Onion chopped
- ½ tspn turmeric powder
- ½ tspn chopped ginger
- One bunch Fresh coriander finely chopped
- Salt – to taste
- ½ tspn red chilli powder
- Oil for frying
For Gravy
- 1 tspn Red chilli powder
- 1 pinch Heeng/Asafoetida
- 1-2 bay leaf
- 1 tspn turmeric powder
- 2-3 whole red chilli
- 1 tbspn Coriander powder
- 1 ½ tspn Garam masala powder
- 2 medium Onions finely Chopped
- 2 medium chopped tamato
- ½ tspn Ginger garlic paste
- 2 tbspn Oil
Instructions
Wash and soak moong daal/green gram split daal for 2 hours or overnight. Grind into a thick batter.
Add salt and red chilli powder, chopped onion, green chilli, chopped ginger, chopped coriander leaves. Mix properly.
Heat oil in a kadhai or pan . When the oil becomes hot, slow the flame and make pakoras.
Fry on medium flame till they turn golden. Remove and drain excess oil on a kitchen napkin. Keep Aside.
For gravy-
Take a pan or kadahi and add oil, add bay leaf and hing.
Add finely chopped onion sauté them till translucent and add chopped tamato and sauté.
Add ginger garlic paste, coriander powder, turmeric powder, red chilli powder add some little water for sauté all spices.
After 2-3 minutes add garam masala and pakauras and mix well.
Now add water for gravy.
Take 2 min. For boiling the gravy and off the flame.
Garnish with chopped coriander serve with chapatti or steamed rice.
You can serve Moong dal pakauras or fritters in evening snacks with green chutney or kethup.
