Moong-Palak Pakoda Recipe

Cooking Directions

• STEP 1.Wash and soak moong dal for 2 hours. Drain the water and grind it into a coarse paste.
• STEP 2.In a mixing bowl, combine the moong dal paste, chopped spinach, finely chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 3.Mix well to form a thick batter. Heat oil in a deep pan for frying.
• STEP 4.Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 5.Remove the pakodas from the oil and drain on a paper towel to remove excess oil.
• STEP 6.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to soak the moong dal for at least 2 hours to ensure a smooth batter.
• You can adjust the spice level according to your preference by adding more or less green chilies and red chili powder.
• Do not overcrowd the pan while frying the pakodas, as it may affect the cooking time and result in uneven frying.

Storage and Serving

• Moong-Palak Pakodas are best served hot and crispy.
• You can store any leftover pakodas in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakodas in a preheated oven at 350掳F (180掳C) for 5-7 minutes or until heated through.