With the instant moong dal pakora/ bhajia mix you can enjoy the authentic taste of moong dal bhajiya in minutes. It can be stored for 2-3 months.
400g Yellow Moong Dal (yellow split lentil)
Coarse Gram flour (Besan)
Whole Dry Coriander seeds
Fennel seeds (saunf)
Whole Black pepper corn
Red chilli flakes
Red chilli Powder
Asafoetida, 1 Tsp carom seeds
batter - 1 Tbsp grated ginger, 2 chopped green chilli,
1 Tbsp Fresh
coriander, oil for frying
dal for 3-4 minutes on low flame. Transfer in a plate and allow to cool
Dry roast gram
flour for 2-3 minutes on low flame. Transfer to a plate and allow to cool
fennel seeds. Allow to cool.
whole coriander. Allow to cool.
whole pepper corns. Allow to cool.
Switch off the
flame and roast carom seeds for few seconds on hot pan.
moong dal in a jar and make a coarse powder from it.
In a small jar
add coriander seeds and fennel seeds. Prepare a coarse powder.
corn in a jar and prepare a coarse powder.
grounded powders and all other dry spices in a big bowl.
Mix nicely. Instant
dry moong bhajiya mix is ready... You can store it in air tight bag or
container for later use.
bhajiya or pakora take a cup of instant bhajiya mix.
Add fresh coriander,
grated ginger, chopped chilli.
pakora/ fritter batter using water.
Cover and keep
aside for 10 minutes.
add water if required.
Fry in hot oil
on medium flame till they become crispy.
Take out from
crispy from outside and soft from inside.
bhajiya is ready in minutes with instant bhajiya/ pakora mix.