AuthorPooja SundariaCategorySnacksWhat is your winter tea time snack that reminds you of home and full of flavourful memories? Well, mine is these pakoras/fritters. Spicy, crispy with lots of flavour in one bite. This deep-fried snack is steaming hot that generally made on winter eve typically served with green chutney or simply with ketchup and masala teas.
Well, my love for this insanely flavourful fritter is like so high even sometimes, I just skip my dinner for it. Socked moong dal with Lil bit of rice that twist gives more crispiness to these fritters. I have blended the batter with spices, asafoetida, ginger, garlic, green chillies along with coriander and spinach. You can add more vegetables to the variations, it will give it more texture and flavour. I like this classic version of this timeless snack.
There are many kinds of pakoras/fritters in Indian cuisine but most of all are deep-fried. It's the gluten-free vegan recipe which is one of the most enjoyed and loved snacks in Indian cuisine.
Well, here is so chilli and foggy these days actually and it's perfect weather for these fritters… so tempting and spicy hot fritters that are all you want in blurry, Sunday rainy-wintery evening enjoying along with some beautiful old songs. Kind of the best time of the week that you can spend at home with your family…
HAPPY Monday 😊 Fellow foodies…
Ingredients
Instructions
Soak moong dal and rice for 4-5 hours.
Drain the water and grind the moong dal and rice in a blender to make a slightly coarse paste.
Add little water for required to make the paste.
Take out the paste in a bowl and mix well.
Add all the remaining ingredients to this paste and mix well.
Heat the oil in a non-stick pan or wok.
When the oil is hot, sim the heat to medium-low and drop small rounds of the mixture in the oil.
Fry the moong dal pakoda till nicely browned.
Serve immediately with tomato ketchup and fried green chilli and top up with micro-greens.
Ingredients
Directions
Soak moong dal and rice for 4-5 hours.
Drain the water and grind the moong dal and rice in a blender to make a slightly coarse paste.
Add little water for required to make the paste.
Take out the paste in a bowl and mix well.
Add all the remaining ingredients to this paste and mix well.
Heat the oil in a non-stick pan or wok.
When the oil is hot, sim the heat to medium-low and drop small rounds of the mixture in the oil.
Fry the moong dal pakoda till nicely browned.
Serve immediately with tomato ketchup and fried green chilli and top up with micro-greens.