At 704 Kitchen, we love Pakoras, however they are made. Our love for gram flour/ besan pakoras can only be competed with these moong dal/split green gram pakoras. This recipe was passed down by the MR.’s mother so we were absolutely sure that it’ll be a hit in our kitchen. The best part is, the batter base can be made and stored in the fridge for up to 2 weeks. So we love that these Pakoras are easy on the effort. Our Iftars are never complete without these.
- Harri moong dal/ split green gram – 1/2 kg*
- Onion & green chillies (chopped) – 1/2 cup
- Salt – to taste
- Red chilli flakes – 1½ tsp
- Cumin seeds/ zeera – 1 tsp
- *Soak the lentils in water overnight. Make sure the water is plenty, about 4 cm above the lentils. Because the lentils will soak up some of the water, it’s important to have an adequate amount. In the morning, drain all the water. Pulse the lentil in a food processor. Make sure the lentils grind well such that you have a paste consistency. You can store this paste by refrigerating it in an air tight container for up to 2 weeks.
- To make the pakora, use about about 1 cup of the paste.
- Add onions and greens, salt, red chilli flakes, and cumin seeds. Mix well. (the quantity of the veggies and spices is according to our likeness. You may increase or decrease as desired).
- Deep fry over medium-high heat by dropping a teaspoon full of the mixture. Fry until they are golden brown.