Crispy Lentil And Spinach Pakoras Recipe

About this recipe

Crispy Lentil and Spinach Pakoras are the perfect Indian snack to satisfy your cravings while keeping things wholesome. These golden fritters are made with protein-rich yellow moong dal and fresh spinach, blended with aromatic spices like cumin, turmeric, and red chili for a flavorful kick. The batter is shaped into bite-sized portions and deep-fried to a delightful crunch, making them irresistibly crispy on the outside and tender inside. Packed with fiber, protein, and nutrients, these pakoras are a guilt-free indulgence that pairs perfectly with mint chutney or tamarind sauce. Whether you’re serving them as a snack, appetizer, or side dish, they’re sure to be a crowd-pleaser. Quick and easy to prepare, they’re an excellent choice for a family-friendly snack that’s both delicious and wholesome.

Ingredients

• 1 kg Yellow Moong Dal
• 1 Kg Spinach/Palak (Approx 1 Kg)
• Pcs Bh Kande 1kg
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• 100 g Coriander Leaves
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• - Red Chilli
• - Rice Flour
• - Rock Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 2 hours to soften.
2. 2. Drain the soaked dal and blend it into a coarse paste without adding water.
3. 3. Finely chop the spinach leaves, onion, green chilies, garlic, ginger, and coriander leaves.
4. 4. In a mixing bowl, combine the dal paste with the chopped vegetables, cumin seeds, turmeric, red chili powder, and rice flour.
5. 5. Add the rock salt and mix everything well to create a thick batter.
6. 6. Heat vegetable oil in a deep frying pan over medium heat until it reaches frying temperature.
7. 7. Take small portions of the batter and shape them into rough balls or patties using your hands.
8. 8. Gently drop the shaped batter into the hot oil, ensuring not to overcrowd the pan.
9. 9. Fry the pakoras for 6-8 minutes, turning occasionally, until golden brown and crispy.
10. 10. Remove the pakoras with a slotted spoon and place them on a paper towel to absorb excess oil.
11. 11. Repeat the process with the remaining batter until all pakoras are fried.
12. 12. Serve the hot pakoras with a side of mint chutney or tamarind sauce for dipping.
13. 13. Garnish with freshly chopped coriander leaves for added freshness before serving.