Pakodas are prepared in various styles in India but this Aloo and Dal pakoda recipe is a little different from others. This combination of Potato and Moong Dal results in a tempting deep fried snack which one can consume as their afternoon snack or whilst having tea. The popular vegetarian snack is cooked in almost every household with mint or tamarind chutneys as its sides which makes this delicacy very irresistible.
1 1/2 cup green moong dal
2 tablespoon ginger
2 teaspoon cumin seeds
1 pinches baking soda
1/2 cup vegetable oil
3 green chilli
2 teaspoon coriander leaves
1 pinch asafoetida
salt as required
1 cup gram flour (besan)
Soak moong dal in a bowl full of water. After sometime drain the water and grind the moong dal in a grinder along with green chilies and asafoetida in order to have a thick paste.
Boil the potatoes in a separate pan filled with water over medium flame. Once boiled well, mash them in a separate bowl and mix them with the paste prepared above along with gram flour. Mix well in order to form a thick batter.
Place a large pan over full flame and heat oil. Once the oil is hot enough, prepare small balls out of this batter and drop them in the pan. Fry these balls till they turn crisp and golden brown from all sides. Transfer them to a plate with tissue papers in order to soak up the excess oil.
Your Aloo Dal Pakoda is now ready. Garnish it with green chilies and serve it with mint or tamarind chutney and enjoy it’s crisp bites.