Crispy Spinach And Moong Dal Pakoras Recipe

Indian cuisine · 193 calories

Crispy Spinach and Moong Dal Pakoras recipe

About this recipe

Crispy Spinach and Moong Dal Pakoras are a delightful Indian snack that combines vibrant spinach with protein-rich moong dal, creating a harmony of flavors and textures. These golden-brown pakoras are seasoned with a medley of spices like cumin, turmeric, and chili powder, making each bite irresistibly flavorful. The batter is carefully crafted with rice flour and chickpea flour to ensure the perfect crunch. These pakoras are ideal for a mid-day snack or a side dish for gatherings, served warm with mint chutney or tamarind sauce. Packed with 20g of protein per serving, they are a nutritious choice for gym-goers or anyone looking for a balanced yet indulgent treat.

Ingredients

  • 100 g Coriander Leaves
  • medium Chilli Green Long
  • 500 g Curd
  • 1 piece Bottle Gourd
  • 100 Ml Govind Ghee
  • 250 g Nb Samak Rice 250 G
  • - Himalayan Pink Salt (Fine)
  • 100 g Jeera
  • 500G Moong Dal Chhilka
  • 1 Kg Spinach/Palak (Approx 1 Kg)
  • - Rice Flour
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 250g Green Chilli
  • loose Ginger
  • - Cumin Seeds / Jeera Seeds-250 Gms
  • 20 g Turmeric Powder
  • - Red Chilli
  • - Rock Salt
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

  1. 1. Wash and soak the moong dal in water for 4 hours or overnight, then drain and set aside.
  2. 2. Blend the soaked moong dal into a coarse paste using minimal water for a thick consistency.
  3. 3. Finely chop the spinach, green chilies, and ginger, then mix them into the moong dal paste.
  4. 4. Add rice flour, chickpea flour, cumin seeds, turmeric powder, red chili powder, and rock salt to the mixture, stirring well to form a thick batter.
  5. 5. Heat oil in a deep frying pan over medium flame until it reaches frying temperature.
  6. 6. Scoop small portions of the batter using your fingers or a spoon and gently drop them into the hot oil.
  7. 7. Fry the pakoras in batches, turning occasionally, until golden and crisp on all sides, approximately 4-5 minutes per batch.
  8. 8. Remove the fried pakoras with a slotted spoon and drain them on paper towels to remove excess oil.
  9. 9. Repeat the frying process until all the batter is used up.
  10. 10. Serve the crispy pakoras warm, with a side of mint chutney or tamarind sauce for dipping.