Ainy Cooks

Vanila With Fresh Fruit
Sounds interesting, isn’t it..? I saw my mother making these pakoras frequently in Ramadan with mint chutney, I have done some alterations to my mother’s original recipe. You can say my family recipe with my touch…:)


Mong lentil1 cup
Saltto taste
Red chilli powder1 tsp
Red crushed chillies1/2 tsp
Whole coriander crushed1 tsp
Baking soda1/4 tsp
Green coriander3 tbsp
Green chilli chopped2 tsp
Onion chopped1 small


  • Soak moong lentil overnight or 4-5 hours and then in a food processor grind it very finely, add salt and red chilli powder also.
  • Transfer into a bowl and then add 1/2 tsp soda, crushed coriander, crushed red chillies, onion, green coriander, green chilli.
  • Mix all well and then with wet hand pick and make a small long shape with impressions of your fingers on it ,slide it in oil. Oil should not be very hot.
  • Fry till golden and crispy .
  • Serve with any sauce or mint chutney.

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