Shaswati Pakoda is one type of snack which is deep fried in oil. It is a very popular street food in India. Today I am going to make Moong dal Pakoda. Each bite of this pakoda give you a mouth watering flavor and taste.
Moong Dal Pakoda is made with moong dal, some Indian spices and salt. Apart from the soaking time, it take only 10 minutes to come out on your plate.
I can remember that when I was teenager I loved to eat Pumpkin Boda and Brengle Boda. These are very famous boda or pakoda in West Bangle.
Pakoda is very common street food or snack in India. It is also known as bajji, Boda, Pakora and in English we all known it as fitter. If you looking for its varieties, you could find hundreds of it. Like spicy pakoda to sweet pakora and veg pakoda to non-veg pakoda.
Most relevant time and season of pakoda is monsoon. Indian people used to have pakoda when sky is showing. It is a kind of feeling which only can be feel no one can express the feelings.
Here people use different kind of methods to prepare pakoda. These methods are very much place specific. Some people use only gram flour to make pakora and some people use rice flour in their pakoda batter.
But you can’t stop them to do it. Because one new ingredient totally change the taste of the food. And this is the ability of Indian spices and ingredients.
In India you could find thousand of variation in one food, even within a states. This things make India different from the other places in the world.
INGREDIENTS
*1cup_250ml/230gms, *1tbsp._Tablespoon, *1tsp._Teaspoon
- Yellow split moong dal – 1/2 cup
- Rice flour – 2 tbsp.
- Cumin seeds – 1 tsp
- Asafetida (Hing) – 1/2 tsp
- Salt – 1/2 tsp
- Green chili – 3 piece
- Coriander leaves – 1/4 cup
- Ginger – 1 inch
- Oil – for deep fry
Equipment
- Fry Pan
- Mixer grinder
Notes
How to make moong dal pakoda
Step 1: Firstly we need to soak the main ingredients of this pakoda. Here I have soaked it for over night but it will easily soak within 5-6 hours. Before soak, wash it at least 3 times.
Step 2: After that drain the water from soaked moong dal and put it in a mixer jar.
Step 3: At the same time put all the ingredients like cumin seeds, green chilis, coriander leaves and 1 inch ginger into the jar. Put the cover of the jar and grind it.
Step 4: Try to make coarsely ground paste from it. Don’t make smooth paste otherwise your moong dal pakoda would hard rather then crunchy.
Step 5: Take out the paste in a bowl, add 1/2 tsp of salt, 1/2 tsp of asafetida (hing) and 2 tbsp. of rice flour. Mix them all together, Here you can use a electric beater to beat it well.
Step 6: Beating process make the batter more flappy. And also will help you to get soft and crunchy pakora on your plate.
Step 7: Now take a preheated frypan and oil to fry the pakodas. I have used mustard oil here, choose your own favorite oil to fry.
Step 8: Try to make small size pakodas, it will take less time to cook and fry them on medium heat. Make all of them following the same process.
Step 9: Here our Moong Dal Pakoda is ready. Serve it with spicy pudina chutney and hot cup of tea. I hope you will enjoy it and definitely going to share your review in comment below.
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Frequently Asked Questions
How to make street style moong dal pakoda?
To make street style Moong Dal Pakoda, grind the moong dal coarsely and add little bit of baking soda into it.
Skip the process to grind the coriander leaves, In its place use chopped coriander leaves and chopped green chilies. Even you could add curry leaves here.
How to make crispy moong dal pakoda?
To make crispy Moong Dal Pakoda I have used rice flour into the batter. If you like this method then go for it.
Otherwise use 1/4 tsp of baking soda into the batter. Baking powder helps to soak extra oil into the pakoda, therefore I would suggest you to use rice flour as a healthy option.
What to do for instant moong dal pakoda?
If you don’t have time to soak the moong dal then boil it using a normal pressure cooker up to 1 whistle. Then wash it and soak under cold water for 5-10 minutes.
After that make a coarsely ground paste and use ingredients according to you taste. If you think that you batter is not as perfect as pakoda batter then you can add 2-3 tbsp. of gram flour along with the rice flour.
And finally deep fry them and serve them to your guests.
What are the best chutney goes well with moong dal pakoda?
The best chutney for the Moong dal pakoda is mint chutney or pudina ki chutney. It made with mint leaves, lemon juice or 1 tbsp. of curd, salt and green chilies.
Trust me, This combo has unforgettable taste. After having this “Ek tea to banta hey boss”😉
