Rajasthani Moong Dal Pakoda Recipe For Your Evening Snack

By Garima Johar May 20, 2024

[{"selector":"#anim-20e3c090-59e9-470b-ae1b-8a2bd20f0a6f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(34.90308715548137%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-e746461a-5106-466c-8f62-7b3ff8e2b51d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6af00496-eed4-4505-91c1-4facb33c0d24","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Pakodas, pakoras, or bhajias are known and made with different names in different states of the country. If you are looking for an authentic Indian snack, try making Rajasthani moong dal pakoda for your evenings.

Ingredients

[{"selector":"#anim-d6b8b03a-7182-41cf-bfbb-dcafa65edd54 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-2.3410066754010366%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8d647b6e-0e5b-48f3-a915-f777f268cda7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-088f499e-e0e8-4b2d-a468-fd59a5f4b393","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ef8de4de-86d7-4de7-acda-bc2d2225bd28","keyframes":{"transform":["translate3d(0px, 177.10574%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup Moong Dal 1/2 cup chopped onions 2-3 green chillies 1 tablespoon chopped coriander leaves 1 teaspoon jeera 1/2 teaspoon grated ginger A pinch of hing Salt to taste Oil for frying

Step 1

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Step 2

[{"selector":"#anim-bf4f14df-ff18-4bd0-9149-5307de82344e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9f0b758a-1611-49e6-8723-40ddf8e128de","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a3f393d1-62f7-4c0a-a051-f93d2a92fc28","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-894130b6-4fc6-4dc2-8144-1471f0a55ae3","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix the ground moong dal with chopped onions, green chillies, coriander leaves, jeera, hing, and salt.

Step 3

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Step 4

[{"selector":"#anim-f1e9545f-5ba7-4615-b541-b25c9befd426 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-39691655-9c47-4ef7-9187-153cde6f9605","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-705a0627-1650-42d3-9aff-101458c6b653","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b0d44b5e-96ac-4e71-9532-51380f6ffb1a","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat up some oil and deep fry small portions of the batter to make the pakodas.

Step 5

[{"selector":"#anim-c425d823-b640-4185-aabb-529d200acf12 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-714cd4d7-d477-472a-b889-aafde5a9c468","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-687e7fb2-97d5-41b4-85c7-49d389f59db6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b27855a7-dcdf-434c-814e-588fb83e51a1","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Take them out when golden brown and serve with a chutney.

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