Sprouted Moong Pakora (Sprouted Moong Bean Fritter)

‘Moong Dal Pakora’ is a popular street food from Mumbai. These are fritters made from yellow moong lentils with regular Indian spices. This is nothing new….. right? This time I have made some ‘Sprouted Moong Pakora’ (Sprouted Moong Bean Fritter).

Whenever I make some fried stuff like this I try to add some healthy ingredient, so that it could be a little guilt free! This ‘Sprouted Moong Pakora’ recipe is easy. You can soak the whole moong beans overnight or for atleast 6 hours. Then drain the water and tie the soaked moong bean in a damp cloth for at least 24 hours preferably in a warm place. Else the sprouts will not come out. In between soak the cloth if it becomes dry. I prefer to hang it in my kitchen. I have added some potato for binding the dals together to form the shape of a pakora. You can serve the pakoras with coriander chutney or tamarind chutney or tomato sauce. They are good option for a tea time snack.

  • Servings: 20-number
  • Time: 30 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Course: snack
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Sprouted Moong Beans
1 (Medium – grated) Potato
1 (Large – finely chopped) Onion
2 – 3 (Chopped) Green Chilies
1 tsp Chopped Ginger
¼ tsp Ajwain or Carom Seeds
½ tsp Cumin Seeds
1 pinch Turmeric
To taste Salt
Chaat Masala – A little
Oil – For deep frying or shallow frying

Steps

  1. Grind the sprouted moong beans in grinder in a coarse paste.
  2. Mix all the ingredients together. You need not to add any water to bind.
  3. Make small balls of the mixture.
  4. Heat oil in a pan or kadai. Deep fry of shallow fry the fritters in medium hot oil and fry till crisp and golden.
  5. Drain the pakora on paper napkins to remove excess oil.
  6. Sprinkle some chaat masala on top.
  7. Serve the pakora hot with coriander chutney, tamarind chutney or just plain tomato ketchup.

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