Moong Daal Pakora / Bhajiya

Ingredients

• 3/4 cup Yellow Lentil / Moong Daal (dhuli huee)
• 2 small Potatoes / Aloo (boiled )
• 3/4 cup Fresh Fenugreek / Hari Methi (chopped-3/4 cup)
• 2 Green chili/hari mirch (chopped- 2 tsp)
• 1 tsp Red Chili Powder/ Laal Mirch
• to taste Salt / Namak
• 1/3 tsp Asafoetida / Hing powder
• 3/4 tsp Cumin Seeds / Sabut Jeera
• to fry Cooking oil- to deep fry
• 1.5 tsp Coriander seeds/Dhaniya (crushed)

Instructions

1. 1

   Wash and soak moong daal for about 3 hours.

2. 2

   Grind daal to make a smooth and thick paste(no need to add extra water)

3. 3

   Peel and chop boiled potato into small pieces (like we chop to add in poha).

4. 4

   Wash and finely chop methi leaves and coarsely crush coriander seeds in mortar and pastle.

5. 5

   Take ground moong daal paste in a bowl and whisk well.

6. 6

   Now add all the spices and methi leaves and mix well.

7. 7

   Then add chopped potatoes and mix gently.

8. 8

   Heat oil in a deep and wide pan to deep fry.

9. 9

   Drop small portions of lentil mixture in the oil with the help of your fingers or with a small spoon.

10. 10

    Deep fry on medium heat till golden in colour.

11. 11

    Drain on a paper napkin when done.

12. 12

    Serve hot.

13. 13

    Serving suggestions-serve hot with green chutney,tamarind chutney or ketchup.