Ingredients:
1 cup moong dal (yellow split gram)
1 chhota pyaz, finely chopped
2-3 hari mirch, finely chopped
1 inch adrak, grated
1/4 cup fresh dhaniya leaves, finely chopped
1/2 tsp jeera
1/2 tsp saunf
Ek chutki hing
Swad anusar namak
Tel for deep frying
Instructions:
Step 1: Moong Dal ko Bhigona aur Pisana
Moong dal ko achhi tarah se dhoke 2-3 ghante ke liye pani mein bhigo dein.
Pani nikal dein aur moong dal ko bina pani dale daradra pis lein. Batter gaadha aur daradra hona chahiye.
Step 2: Pakode ka Mixture Taiyar Karna
Moong dal ka paste ek mixing bowl mein daalein.
Barik kata pyaz, hari mirch, kadukas kiya hua adrak aur kata hua dhaniya patta paste mein milaayein.
Jeera, saunf, hing aur swad anusar namak daalein. Sab kuch achhi tarah se milaayein.
Step 3: Pakode Talna
Ek deep frying pan mein madhyam aanch par tel garam karein.
Jab tel garam ho jaye, toh mixture ke chhote-chhote bhag ko apne haath ya chammach ki madad se tel mein daalein. Ek baar mein kuch pakode hi daalein, taki pan mein bheed na ho.
Pakode ko sunahara bhura aur kurkura hone tak talein. Samaan roop se talne ke liye beech-beech mein hilaate rahein.
Pakode ko slotted spoon se nikaalein aur extra tel nikalne ke liye paper towel par rakhein.
Step 4: Parosna
Garma-garam moong dal pakode ko hari chutney, imli ki chutney ya ketchup ke sath parosein.
Inhe chai ke samay ke nashta ya starter ke roop mein enjoy karein.
Sujhav:
Moong dal ka paste gaadha aur daradra hona chahiye, isse pakode ka texture behtar banta hai.
Batter mein ek chutki baking soda daalne se pakode aur bhi phule hue bante hain.
Apne swad ke anusar hari mirch ki matra ko samayojit karein.
Apne ghar ke bane moong dal pakode ka anand lein!