Moong Dal Ladoo/Pakodi
Moong Dal Ladoo/pakora, a very popular street food of Delhi, served with grated radish & chutneys Here is a recipe to help you make it at home!
- 1 cup moong dal Yellow
- 2 chilly Green
- to taste salt
- 2 cups water
For dry roasting
- 1/2 tsp ajwain
- 1/4 tsp heeng
- 1/2 tsp Saunf Fennel Seeds
- 1 tsp jeera
- 1 tsp kashmiri chili powder
- 1 tsp Dhaniya seeds
- 2 radish Grated
- to taste green chutney
- to taste chutney Saunth / Meethi
Wash and soak the yellow moong dal for 5 hours or overnight. Next morning, rinse in cold water twice and grind to a coarse paste along with green chillies and water. It needs to be a thick batter and will use approximately about 2 cups of water. Keep aside for 15-20 minutes
In a heavy bottom kadhai, on low heat dry roast the spices for 2 minutes till they start turning fragrant. Keep aside for cooling. Once cool, roughly grind them using a mortar pestle. We need the spices pretty coarse.
Add the spices to the ground moong dal and mix well.
Heat oil in a pan till medium hot. Take small balls of the batter in your hand and drop carefully in the hot oil. You can also use a spoon to do the same. There is no need to worry about all of them being the perfect shape or size. Fry on medium heat till they golden brown in color.
For serving, top with grated radish, green chutney, sweet chutney and a sprinkle of chaat masala. Enjoy with evening tea or a beer. This does make an interesting cocktail snack as well.
This is a part of series of posts coming on the blog on chaats and street food recipes. You can find the recipes of chutneys here