• 1/2 cup split wash moong dal
• 1/2 cup basin
• 1 cup potatoes peeled and shredded
• 2 tablespoon finely chopped cilantro
• 4-5 green chili minced adjust to taste
• 1 tablespoon finely grated ginger
• 1 teaspoon cumin seeds
• 1/8 teaspoon of baking soda
• 1 teaspoon salt adjust to taste
• Oil to fry

Wash and soak dal over night.

Grind dal coarsely using very little water.

Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds and salt, beat the batter for 2-3 minutes this will make the batter light.

Add the water if needed, batter should be soft.

Heat the oil in a frying pan on medium high heat.

The frying pan should have about 1 inch of oil.

To check if the oil is ready, put one drop of batter in oil.

The batter should sizzle and come up but not change color right away.

If oil is very hot vadas will not cook through and will not be crispy.

Place about 1 tablespoon of batter into the oil. Fry pakora until golden-brown all around.

Moong Dal pakoras should be crispy from outside and should

be soft inside.

by Pak101.com (few years ago!) / 2013 views