Ingredients
- 1 cup of moong daal
- 1 onion
- 4 garlic cloves
- Handful of fresh coriander
- 2 green chillies
- 1 tbsp lemon juice
- 1 ½ tsp salt
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp rice flour
Method
Step 1
Wash the moong daal thoroughly and soak it in warm water for a couple of hours.Step 2
Drain the soaked moong daal and place it in a blender. Add the garlic cloves and blend until you reach the desired consistency – either a smooth purée or a slightly coarser mixture.Step 3
Transfer the daal purée to a bowl then add the finely chopped onion, green chillies, chopped coriander, lemon juice, salt, turmeric, ground cumin, and ground coriander to the bowl.Step 4
Gradually sprinkle in the rice flour to the mixture, stirring continuously, until a thick batter is formed.Step 5
Heat a pan or deep fryer with enough oil for deep frying. Using a small spoon, carefully drop spoonfuls of the batter into the hot oil.Step 6
Fry the pakoras until golden brown and crisp then remove them from the oil using a slotted spoon and drain on kitchen paper to remove excess oil.Step 7
Serve the hot pakoras with your favourite dips or chutneys and enjoy.