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…:)
INGREDIENTS:
Mong lentil | 1 cup |
Salt | to taste |
Red chilli powder | 1 tsp |
Red crushed chillies | 1/2 tsp |
Whole coriander crushed | 1 tsp |
Baking soda | 1/4 tsp |
Green coriander | 3 tbsp |
Green chilli chopped | 2 tsp |
Onion chopped | 1 small |
METHOD:
- 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.