MOONG MASOOR BHAJIYA - LENTIL FRITTERS!!!

 

FRITTERS/BHAJIYAS /PAKORAS: ARE BASICALLY BATTERED VEGGIES OR MEAT AND SPICES AND DEEP FRIED, THEY CAN BE PREPARED SWEET AS WELL AS SAVOURY .

IN INDIA PAKORAS ARE NORMALLY PREPARED WITH ONIONS AND POTATOES  OR OTHER VEGETABLES DIPPED IN SPICED CHICK PEA FLOUR/BESAN AND DEEP FRIED .A VERY COMMON RELISHED STREET FOOD .

THIS SPICED LENTIL FRITTER ARE ALSO CALLED “MOONGODE “  IS CRUNCHY FROM OUTSIDE AND SOFT FROM INSIDE,SERVE IT WITH YOUR CHOICE DIP AND IS A VERY GOOD OPTION FOR TEA TIME SNACK AND ESPECIALLY ENJOYED DURING WINTER  SEASON AND MONSOONS.

RECIPE CARD:

PREPARATION TIME:5-10 MINS

COOKING TIME :15-20 MINS

SERVES:5-6 PERSONS

INGREDIENTS:

• MOONG DAL/SPLIT YELLOW LENTIL- 2 CUPS
• MASOOR DAL/ SPLIT RED LENTIL-1/2 CUP
• WHOLE CUMIN SEEDS/ ZEERA-2 TSP
• ONIONS/PIYAZ-1 BIG ( CHOPPED FINELY)
• GREEN CHILLIES-5-6 no
• CORRIANDER LEAVES-1/2 CUP( CHOPPED)
• GARLIC -3-4 CLOVES 
• SALT TO TASTE.
• OIL FOR DEEP FRYING.

COOKING  METHOD:

1. CLEAN AND WASH THE MOONG DAL AND SOAK OVERNIGHT OR MAXIMUM 5HRS.
2. CLEAN AND WASH THE MASOOR DAL AND SOAK FOR ONLY 10 MINUTES.
3. GRIND GREEN CHILLIES,GARLIC AND CUMIN SEEDS .KEEP ASIDE .
4. GRIND BOTH THE DALS TO A COARSE PASTE.
5. TO THE DAL MIXTURE,ADD GREEN CHILLIES PASTE ,CHOPPED ONIONS AND CORRIANDER LEAVES AND SALT.
6. HEAT OIL FOR DEEP FRYING.
7. DROP SPOONFUL BATTER IN THE OIL.
8. FRY TILL GOLDEN BROWN.
9. SERVE HOT WITH DIP OF YOUR CHOICE.