This recipe calls for Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
Moong Dal Pakodi
The Moong Dal Pakodi is a delightful street food recipe originally from Mumbai. A spicy delicious snack crispy outside and soft inside, serve as a side dish with your curry tonight.
Ingredients
Serves 2 people
- 1.5 Cups Moong Dal Washed
- 2 tbsp Ginger Chopped
- 1 Pataks Madras paste pot
- 2tbsp Rice flour
- 2tbsp Fresh coriander chopped
- Hing Pinch
- Salt To Taste
- 1 Green chilli chopped
- Baking soda Pinch
- 100ml Water
- Oil For frying
Garnish
- Grated mooli
- Chaat masala
- Mint and coriander chutney
Method
- Wash and soak moong dal for at least 2-3 hours. Drain and keep aside.
- In a blender blend drained moong dal and a pot of Patak's Madras paste. Use 100 ml water to attain a smooth thick batter consistency.
- In a mixing bowl add, battered lentils, rice flour, chopped ginger, chopped green chillies, hing, salt to taste, baking soda and fresh coriander chopped. Mix well and set aside.
- Heat oil in a wok to 170°C -180°C and with a spoon drop the ready batter mix in the oil. Fry till the dumplings come to the surface of the oil and take them out. These are half done parodies.
- Once all the batter is finished, reheat the oil to 180°C and fry all the dumplings till golden brown in colour.
- Serve hot with grated mooli and mint and coriander chutney sprinkled with a pinch of chaat masala.
-
Serves 2 people
- 1.5 Cups Moong Dal Washed
- 2 tbsp Ginger Chopped
- 1 Pataks Madras paste pot
- 2tbsp Rice flour
- 2tbsp Fresh coriander chopped
- Hing Pinch
- Salt To Taste
- 1 Green chilli chopped
- Baking soda Pinch
- 100ml Water
- Oil For frying
Garnish- Grated mooli
- Chaat masala
- Mint and coriander chutney
-
- Wash and soak moong dal for at least 2-3 hours. Drain and keep aside.
- In a blender blend drained moong dal and a pot of Patak's Madras paste. Use 100 ml water to attain a smooth thick batter consistency.
- In a mixing bowl add, battered lentils, rice flour, chopped ginger, chopped green chillies, hing, salt to taste, baking soda and fresh coriander chopped. Mix well and set aside.
- Heat oil in a wok to 170°C -180°C and with a spoon drop the ready batter mix in the oil. Fry till the dumplings come to the surface of the oil and take them out. These are half done parodies.
- Once all the batter is finished, reheat the oil to 180°C and fry all the dumplings till golden brown in colour.
- Serve hot with grated mooli and mint and coriander chutney sprinkled with a pinch of chaat masala.
