MOONG METHI PAKODA

Moong pakoda have consistently held their position in my list of appetizers for a number of parties that we have hosted. It is light on stomach unlike other pakodas as it doesn't absorb oil. 

Though my mother was a good cook herself, once in a while she would treat me and my brothers with these moong ke pakode with imli ki chatni from a popular pakodewala, who would make only moong or split green gram pakodas. The pakodas used to be spongy and soft with a crispy outer layer.

Moong methi pakodas recipe is inspired from my childhood memories of moong pakodas. This is a easy to make recipe with few ingredients. To make them more appetizing deep fry them only after the guests arrive and serve them piping hot with your favourite chutney or sauce.

Recipe for Moong methi pakoda

Ingredients for Moong methi pakoda

• 1 cup dhuli moong dal or split greengram dal
• 1 cup fenugreek leaves (roughly chopped)
• 1 tsp green chilli paste
• ¼ tsp turmeric powder
• ½ tbsp coriander powder or crushed coriander seeds
• Salt to taste
• Oil for frying

How to make

Soak moong dal for an hour.

Drain the water and grind it to get a smooth paste. Add little water if required.

Now add in turmeric powder, coriander powder, green chilli paste and salt. Mix well.

Now add the fenugreek leaves.

Heat oil for frying.

Using a spoon drop small portions of batter in oil. Fry for two minutes or until golden in colour.

Serve with tamarind chutney.