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Ramadan Special

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Moong Dal Pakora Recipe ( Dal Bhajiya)

Moong dal pakora recipe with step by step photos and video

Moong Dal Pakora Recipe | Moong Dal Bhajiya | Step-by-Step Guide with Photos and Video

Indulge in the delightful crunch of Moong Dal Pakora, also known as Moong Dal Bhajiya—a beloved teatime snack that evokes warmth and comfort, especially during rainy weather.

These delicious fritters are made from yellow split moong lentils, combined with aromatic spices and fresh herbs, resulting in a treat that’s both flavorful and satisfying.

While these pakoras are traditionally deep-fried to achieve their signature crispy texture, you can opt for a healthier alternative by lightly pan-frying them with just a tablespoon of oil or using an air fryer.

Or bhajis are a quintessential component of Indian snacking culture. They come alive at high tea or as an evening snack, and there are many variations of dal pakora available on my blog, which I will link for your exploration after this description.

The moong dal pakoda is particularly addictive, offering an irresistible crunch that will leave your taste buds yearning for more. You’ll find that these pakoras are versatile; they can enhance dishes like dahi bhala or chana chaat, serving as a delightful topping that adds texture and flavor.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Moong Dal Pakora Video:

This recipe for moong dal bhajiya is inspired by traditional Indian cuisine and is designed to cater to various taste preferences. Notably, it excludes red chili powder, making it perfect for those who favor milder flavors, such as young children or anyone wary of spice.

Recipe Notes:

To achieve the light and crunchy texture of your moong dal pakora, it’s essential to soak the dal, followed by grinding it with the right amount of water. Aim for a thick and fluffy consistency—like that of whipped cream—when preparing the mixture. A runny batter will result in pakoras that are soft and overly oily.

Another crucial step is to whisk the dal batter thoroughly; this will introduce air, making your pakoras light and airy. Insufficient whisking might lead to dense and bland bhajiyas, so take your time with this step for the best results.

In this recipe, I’ve only included chopped green chilies for a mild kick. However, if you're seeking a bit more spice, feel free to sprinkle in some chili flakes to suit your palate.

One of the most important aspects of frying your moong dal pakora is managing the heat. A flame that’s too high can cause the pakoras to burn on the outside while remaining uncooked inside.

Conversely, a low flame may lead to soggy pakoras. Maintaining an even, moderate flame throughout frying is key to achieving perfectly cooked, crispy treats. Should you find yourself with leftovers?

Simply store them in an airtight container in the refrigerator. When you're ready to enjoy them again, reheat in a microwave or air fryer for a delightful snack that's as good as fresh!

You might like these:

Egg potato chips

Lahori Laddu Peethi

Crispy Chana Dal Pakora

Mix dal pakora

Masoor dal pakora

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How to Make Moong Dal Pakoda?

To prepare moong dal pakora, begin by soaking the moong dal for approximately 2 hours. If you're short on time, you can soak it in hot water for about 40-45 minutes.

While the dal is soaking, take the opportunity to chop ingredients such as ginger, green chilies, coriander leaves, and curry leaves, which will be added to the pakora.

After the moong dal has soaked adequately, drain it and blend it with a minimal amount of water. It’s important not to add too much water, as excessive moisture can cause the pakoras to absorb oil and become heavy and soggy.

While blending, periodically check the mixture by opening the food processor lid and stirring if necessary. If needed, you can add small splashes of water to achieve a smooth consistency, ensuring that the mixture is not grainy.

Once blended, the next step is to whisk the dal until it becomes light and fluffy. Using a hand whisk or an electric hand blender, whisk the dal batter until it feels airy and fluffy.

To test the batter’s consistency, drop a small amount into a bowl of water; if it floats, the batter is ready.

Once confirmed, add powdered spices such as salt, cumin powder, along with the chopped coriander, ginger, green chilies, and curry leaves. Mix everything thoroughly.

Heat oil to a medium-hot temperature, around 140 °C. Carefully drop medium-sized dumplings of the dal mixture into the oil, working in batches of 4-5 to avoid overcrowding. When the pakoras begin to float, gently turn them over.

Stir occasionally to ensure even cooking, resulting in a uniformly light golden brown color and crispiness.

Once fried, transfer the pakoras to a paper towel-lined plate to absorb excess oil.

Moong dal bhajiya can be enjoyed in various ways—whether served with dahi bhala, dahi boondi, or simply as a delightful teatime snack.

Chatpata Aloo Recipe | Spiced Potato

Sana Rasheed Add Comment

chatpata aloo recipe with step by step photos

Chatpate Aloo | Spiced Potato || How to Make Khate Aloo with step-by-step photos and video

Chatpata Aloo is simply a spicy evening snack. This right here is my Favourite way to cook potatoes, an easy, quick, spicy and really fun way to eat potatoes, as well as the best snack for especially potato lovers. At home, my mother used to cook with a few ingredients, but I did a few variations in this recipe. You must try it at home.

This relish recipe goes well with bread slices and hot tea. To prepare this recipe, first boil the potatoes a bit hard with the skin, then coat them with olive oil and seasoning in the wok or pan, separately prepare sweet and sour tamarind sauce to drizzle over spicy potatoes and garnish with fresh coriander leaves, then serve hot.t

Chatpata can also be served with loaf bread, burger buns

papdi, so let's begin

If you have tried this Chatpata Aloo Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the potatoes with the skin. First, take a large capacity pot and pour 1 litre of water with the potatoes, bring it to a boil, then cook them for about 15 minutes. Drain them out of the water and let them cool down a bit.

Remove the skin and cut all potatoes into cube shapes except 1 potato, which we will add at the end of cooking. Chop the coriander leaves and keep aside.

Soak the tamarind with a little hot water for an hour, extract all seeds and separate the pulp.

Take a small mixing bowl, then add pulp along with black salt, chaat masala, and sugar. Stir well and keep aside until required.

Heat the oil in the wok.

Put boiled potatoes into the work.

Add all dry spices to the potatoes

keep-stirring-potatoes-by-adding-dry-spices

Stir well potatoes

Fry potatoes until they are well-coated with spices.

Put mashed potatoes

Stir to combine well for around 3-4 minutes.

Chatpata Aloo is ready.

Transfer to the plate and drizzle tamarind sauce over chatpata alo.o

Garnish chatpata aloo with fresh coriander leaves

Served with bread slices and burger buns along with hot tea

Tasty Chicken Sticks Recipe | Chicken Skewers

Sana Rasheed Add Comment

Chicken Stick Recipe || Tasty Chicken Skewers || How to make chicken sticks with step-by-step photos and video

Chicken Sticks are crispy on the outside and spicy and juicy on the inside. The marinade tenderizes the chicken and adds flavor, making this easy recipe a family favorite for years.

I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying. I’ve made some variations compared to the chicken sticks typically sold by vendors. These chicken sticks are mildly spicy, but I plan to create a bakery-style version of this recipe for the upcoming Ramadan, so stay tuned! 😊

Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them again and again!

My Latest Video, Chicken Sticks:

Can we store these sticks for future use?

To store these sticks, first coat them in batter, then coat them again with breadcrumbs. Place them in an airtight container, or fry them instantly. This stick can be easily used for a month.

Refrigerate it, and when you plan to fry it, take it out 10 minutes beforehand. Fry it in medium-hot oil until it turns a nice golden brown color.

Ingredients for chicken sticks:

**Chicken**: We use chicken breast for this recipe, but you can substitute it with trimmed chicken thigh meat if you prefer. However, I find chicken breast requires almost no preparation, which is why I chose it.

**Ginger Garlic Powder**: We add ginger garlic powder to prevent the dish from becoming too soggy in this recipe. This powder is ideal for frying chicken. If you prefer to use paste instead of powder, I recommend ensuring that the paste is dry, meaning it should not contain water. Excess moisture will make the chicken soggy rather than crispy.

**White Pepper**: White pepper is a key ingredient in this recipe. I bought whole white peppercorns and ground them into a fine powder. I recommend avoiding pre-ground white pepper, as it doesn't provide the same flavor as freshly ground pepper. If white pepper is not available in your area or if you don’t like it, you can use black pepper instead.

**Lemon Juice:** I used lemon juice in the chicken stick recipe because lemon naturally contains acid, which helps tenderize the meat and make it more succulent. I wouldn't recommend using white vinegar in this recipe, as its strong acetic acid can shred the chicken during the marinating process.

**Barbecue Sauce:** I added barbecue sauce to impart a barbecue flavor to the chicken without the need for coal smoking. This gives the skewers a fantastic taste, making it feel like you cooked them on a grill or over charcoal with your first bite.

**Mustard Paste:** I use mustard paste in recipes for an earthy flavor, especially when frying snacks, kebabs, or grilled sandwiches. I find that mustard paste is more effective than mustard powder. Based on my experience with both, I can conclude that paste offers a more flavorful taste, even though it is slightly more expensive than powder. I never compromise on taste.

**Oyster Sauce:** This sauce is commonly used in stir-fried dishes, noodle dishes like chow mein, and beef and broccoli to add a savory glaze.

I also use it for marinating chicken to enhance the flavors. Just a small amount is enough to elevate the taste of the chicken; remember that using too much can overpower the other ingredients in the recipe.

**Hot Chili Sauce:** In this chicken skewer recipe, I opted for hot chili sauce instead of red chili powder. It won’t make your chicken skewers too spicy, but it will give them a flavorful, desi touch.

That we Asians are accustomed to in our meals. If you prefer a milder taste, you can use regular chili sauce instead of hot chili sauce.

**Egg** I used an egg to make batter for coating the chicken skewers, adding some all-purpose flour and milk to create a thicker consistency.

Alternatively, you can skip the flour and use breadcrumbs instead; just coat the chicken skewers with breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In this recipe, I didn’t use breadcrumbs at all.

**All-purpose flour ** is a small amount added with the egg to create a thick, crispy coating around the chicken skewers, but it’s optional. As mentioned earlier, you can simply use egg and milk for dipping.

**Milk**:I added a small amount of milk to the batter for a pouring consistency. Do not add water to the batter while mixing, as it may spoil the taste.

I also included Chinese salt, regular salt, and pepper in the batter to enhance its flavor. Even if you choose to use only milk and egg for dipping the skewers, I recommend adding these three seasonings for taste and flavor.

Moong Dal Pakora Recipe ( Dal Bhajiya)

Chatpata Aloo Recipe | Spiced Potato

Tasty Chicken Sticks Recipe | Chicken Skewers

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