Moong Daal Pakora / Bhajiya | Select | Indian Recipes |

  • Yellow lentil /moong daal- 3/4 cup
  • Potato,boiled - 2 small
  • Fresh fenugreek/methi , chopped-3/4 cup
  • Green chilies, chopped- 2 tsp
  • Chili powder/Mirch- 1 tsp
  • Salt- to taste
  • Asafoetida /Hing- 1/3 tsp
  • Cumin seeds /Jeera- 3/4 tsp
  • Cooking oil- to deep fry
  • Coriander seeds/Dhaniya, crushed- 1.5 tsp


  1. Wash and soak moong daal for about 3 hours.
  2. Grind daal to make a smooth and thick paste(no need to add extra water)
  3. Peel and chop boiled potato into small pieces (like we chop to add in poha).
  4. Wash and finely chop methi leaves  and coarsely crush coriander seeds in mortar and pastle.
  5. Take ground moong daal paste in a bowl and whisk well.
  6. Now add all the spices and methi leaves and mix well.
  7. Then add chopped potatoes and mix gently.
  8. Heat oil in a deep and wide pan to deep fry.
  9. Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.
  10. Deep fry on medium heat till golden in colour.
  11. Drain on a paper napkin when done.
  12. Serve hot.

This Article is Posted on 20 Apr 2015 in Food Section and Indian Recipes