Moong Dal Pakoras (Baked)

Moong Dal Pakoras

[brrrrrrrrrrrr] Its getting cold out there depending on where you live. It is definitely cold in northern U.S. Now combine the cold with lovely snowfall outside and it is perfect weather for things like Samosas, Pakoras and Chai. In India, I had the temptations when it used to rain during the monsoon season or during blurry wintery evenings.

Traditionally, pakoras are made with vegetables like potatoes, cauliflowers, paneer, onions etc. and they are deep fried. This recipe adds the nutrients of lentils as well as are baked or you can air-fry them.

1 1/2 cup yellow split moong dal; washed and soaked
3 medium potatoes; boiled and crumbled
2 tbsp fresh ginger; chopped
3 tbsp fresh cilantro; finely chopped
1 Serrano pepper (optional)
1 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp Garam Masala
1/2 tsp sea salt (adjust to taste)

1. In a blender jar, add soaked dal (drained) and ginger. Try to make a smooth batter.
2. Preheat oven at 350 degrees.
3. In a mixing bowl empty the batter from the blender jar.
4. Add the boiled potatoes, cilantro, serrano pepper, turmeric powder, red chili powder, garam masala, and sea salt to the dal batter. Mix all the ingredients well.
5. Take a small muffin tray. With the help of tablespoon, scoop the pakora (fritters) batter and pour in the muffin tray.
6. Keep the tray in the oven.
7. Bake pakoras (fritters) for 15 mins. Notice pakoras(fritters) are turning brown.
8. Flip pakoras and bake them for another 15 mins. (you can crisp them according to your taste preference).
9. Turn off the oven once pakoras are brown in color or look crisp.
10. Enjoy pakoras with chutney or ketchup.

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