मकर संक्रान्ति स्पेशल हरी मूंगदाल आलू गोभी के पकौडे़ । Green Moong dal Pakode | Moong dal ki bhajiya
Today, we have brought you delicious moong dal aloo-gobi pakoda. Winters need a plate full of pakoras and a hot cup of tea or coffee. It’s time to welcome new style Pakoras, which are not only delicious but also easy to prepare.
Follow the directions below, along with the images, and prepare delicious and crispy Pakoras.
Directions:
1. Take 1 cup split green gram/chilka moong dal and soak them for an hour in warm water.
2. Squeeze the dal to remove the peels and drain the water along with peels.
3. Blend dal, 1-inch chopped ginger, and 4-green chilies into a fine mixture.
4. Transfer the mixture to a bowl.
5. Add 1 tsp of salt, 1 tsp of coriander powder, 1/2 tsp of turmeric powder, and 3 tsp of crushed red chili to the mixture.
6. Add 1-pinch hing and 1/2 cup finely chopped methi to the mixture and mix well.
7. Whisk the dal mixture for 4-5 minutes to make it puffy.
8. Take cauliflower florets and 2-unpeeled potato slices for pakoda.
9. Dip the potatoes and florets in the batter and add to the medium-hot oil for frying.
10. Fry till golden brown from all sides and take them out once ready.
Chutney:
11. Add 1/2 inch ginger baton and 4-green chilies to the mixer blender.
12. Next, add 1 cup chopped green coriander, 1/2 tsp of cumin seeds, 1/2 tsp salt, 1/2 lemon extract, and 2-3 tbsp of water to the mixture.
13. Blend everything and take the chutney out in a bowl.
14. Serve pakoras with green coriander chutney and tomato sauce.
- Split Green Gram - 1 Cup (200 grams)
- Ginger - 1-inch baton
- Green Chilli - 4
- Salt - 1 tsp
- Coriander Powder - 1 tsp
- Turmeric Powder - ½ tsp
- Red Chilli Powder - ¾ tsp,
- Asafoetida - 1 pinch
- Fenugreek Leaves - ½ Cup, finely chopped
- Cauliflower - 1, florets
- Potato - 2
- and
- Oil for Frying
- Coriander Leaves - 1 Cup
- Lemon Juice - ½ lemon
- Ginger - ½ inch baton
- Green Chilli - 4
- Cumin Seeds - ½ tsp
- Salt - ½ tsp
- Take 1 cup split green gram/chilka moong dal and soak them for an hour in warm water.
- Squeeze the dal to remove the peels and drain the water along with peels.
- Blend dal, 1-inch chopped ginger, and 4-green chilies into a fine mixture.
- Transfer the mixture to a bowl.
- Add 1 tsp of salt, 1 tsp of coriander powder, ½ tsp of turmeric powder, and 3 tsp of crushed red chili to the mixture.
- Add 1-pinch hing and ½ cup finely chopped methi to the mixture and mix well.
- Whisk the dal mixture for 4-5 minutes to make it puffy.
- Take cauliflower florets and 2-unpeeled potato slices for pakoda.
- Dip the potatoes and florets in the batter and add to the medium-hot oil for frying.
- Fry till golden brown from all sides and take them out once ready.
- Chutney:
- Add ½ inch ginger baton and 4-green chilies to the mixer blender.
- Next, add 1 cup chopped green coriander, ½ tsp of cumin seeds, ½ tsp salt, ½ lemon extract, and 2-3 tbsp of water to the mixture.
- Blend everything and take the chutney out in a bowl.
- Serve pakoras with green coriander chutney and tomato sauce.
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