Sprouted Moong Pakoda, Evening Snack
by Tarla Dalal
sprouts pakoda recipe | sprouted moong fritters | moong sprouts bhajiya | with 19 amazing images.
This scrumptious sprouted moong pakoda is going to add an element of fun to your tea-time! Learn how to make sprouts pakoda recipe | sprouted moong fritters | moong sprouts bhajiya |
sprouted moong fritters is made of a batter of raw sprouted moong perked up with green chillies, ginger, garlic and mint leaves, this unique pakoda has a very off-beat taste and texture that will surprise you.
moong sprouts bhajiya is also quick and easy to make if you have sprouted moong ready on hand because there is no soaking or fermenting involved in the recipe. The rice flour gives it a nice crispness.
Serve the sprouted moong fritters hot and fresh with chutneys of your choice.
pro tips to make sprouts pakoda: 1. For a crispier pakoda, add a pinch of baking soda to the batter. 2. If you don't have rice flour, you can use cornflour instead. 3. To make the pakodas more flavorful, add a few chopped onions and coriander leaves to the batter.
Enjoy sprouts pakoda recipe | sprouted moong fritters | moong sprouts bhajiya | with detailed step by step photos.
Sprouted Moong Pakoda, Evening Snack recipe - How to make Sprouted Moong Pakoda, Evening Snack
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For Sprouted Moong Pakoda
1 1/4 cups sprouted moong (whole green gram)
2 tbsp rice flour (chawal ka atta)
2 tbsp finely chopped mint leaves (phudina)
1/4 tsp garlic (lehsun) paste
1/4 tsp ginger (adrak) paste
1/2 tsp green chilli paste
salt to taste
oil for deep-frying
For Serving With Sprouted Moong Pakoda
green chutney
tomato ketchup
For sprouted moong pakoda
- For sprouted moong pakoda
- To make {span class="bold1"}sprouted moong pakoda{/span}, blend the moong in a mixer till coarse.
- Transfer the moong mixture into a dep bowl, add all other ingredients and mix well.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}sprouted moong pakoda{/span} immediately with green chutney and tomato ketchup.
like sprouts pakoda recipe
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sprouts pakoda recipe | sprouted moong fritters | moong sprouts bhajiya | then do try other pakoda recipes also:
- peanut pakoda recipe | shingdana bhajiya | peanut pakoras | peanut fritters |
- rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images.
what is sprouts pakoda made of?
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See the below image of list of ingredients for making sprouts pakoda.
how to make sprouts pakoda
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Add 1¼ cups sprouted moong (whole green gram) in a mixer jar.
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Blend the moong in a mixer till coarse.
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Transfer the moong mixture into a deep bowl.
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Add 2 tbsp rice flour (chawal ka atta).
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Add 2 tbsp finely chopped mint leaves (phudina).
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Add 1/4 tsp garlic (lehsun) paste.
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Add 1/4 tsp ginger (adrak) paste.
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Add 1/2 tsp green chilli paste.
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Add salt to taste.
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Mix well.
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Heat the oil in a deep non-stick pan.
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Drop spoonful of the mixture using your fingers.
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Deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve immediately with green chutney and tomato ketchup.
pro tips to make sprouts pakoda
-
For a crispier pakoda, add a pinch of baking soda to the batter.
-
If you don't have rice flour, you can use cornflour instead.
-
To make the pakodas more flavorful, add a few chopped onions and coriander leaves to the batter.
| Energy | 303 cal |
| Protein | 10.3 g |
| Carbohydrates | 30 g |
| Fiber | 7.2 g |
| Fat | 15.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 240.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 5.3 mg |
| Folic Acid | 252.8 mcg |
| Calcium | 58.6 mg |
| Iron | 2.5 mg |
| Magnesium | 61.3 mg |
| Phosphorus | 142.3 mg |
| Sodium | 11.1 mg |
| Potassium | 342 mg |
| Zinc | 1.3 mg |
I made these moong sprout pakoras for my family, and they were deliciously crispy. Thank you for this easy recipe.
Hi I have a query ...do we need to steam.the sprouts before using or even drench in warm water for a while before using .the answer will be helpful mam