Spinach and Moong Dal Pakodas: A Crisp Delight for Every Occasion
Pakodas, those irresistible deep-fried fritters, are a beloved snack in North India. Their crispy exterior, combined with the soft and flavorful interior, makes them an ideal choice to enjoy during monsoon evenings with a steaming cup of masala chai. The Spinach and Moong Dal Pakodas are no exception, offering a delectable combination of high-protein moong dal (split yellow lentils) and the freshness of spinach, seasoned with traditional spices. Perfect for tea parties or as a snack to serve guests, this recipe will quickly become a favorite.
Cuisine: North Indian
Course: Snack
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup (soaked for 2 hours) |
| Spinach | 1 cup (finely chopped) |
| Onion | 1 (finely chopped) |
| Green Chilli | 1 (finely chopped) |
| Ajwain (Carom seeds) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 tablespoon (roughly pounded) |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Lemon Juice | 1 teaspoon |
| Salt | To taste |
| Oil | For frying |
Nutritional Information (Approximate per serving):
| Nutrient | Value |
|---|---|
| Calories | 130 |
| Protein | 7g |
| Carbohydrates | 19g |
| Fat | 4g |
| Fiber | 3g |
| Sodium | 300mg |
(Note: Nutritional values may vary based on serving sizes and oil absorption during frying.)
Preparation Time:
- 10 minutes
Cooking Time:
- 25 minutes
Total Time:
- 35 minutes
Instructions:
-
Soak and Grind Moong Dal:
- Begin by thoroughly washing and soaking the yellow moong dal (split) for at least 2 hours. After soaking, drain the water and grind the moong dal into a semi-coarse paste using a mixer grinder. The texture should be a bit rough to give the pakodas their signature bite.
-
Whisk the Mixture:
- Transfer the ground moong dal paste to a large mixing bowl. Whisk it vigorously for a few minutes to incorporate air, making the batter lighter and fluffier. This step ensures that the pakodas will have a crispier exterior when fried.
-
Add Vegetables and Spices:
- To the dal mixture, add the finely chopped spinach, onion, and green chilli. Mix well.
- Then, introduce the spices to the batter. Add ajwain (carom seeds), coriander seeds, red chilli powder, garam masala, turmeric powder, cumin powder, and salt to taste. Stir everything together until the ingredients are evenly distributed.
-
Heat Oil and Fry Pakodas:
- Heat oil in a paniyaram pan (or a deep frying pan) over medium heat. If using a paniyaram pan, fill each cavity with a little oil. Once the oil is hot, drop spoonfuls of the batter into the oil, forming small, round pakodas.
- Let the pakodas cook for about 2 minutes on one side. Once they turn golden brown and crispy, flip them over to cook the other side.
- Continue to fry until the pakodas are evenly browned on all sides, then remove them from the oil and place them on paper towels to drain excess oil.
-
Serve:
- Serve the hot, crispy Spinach and Moong Dal Pakodas immediately as a snack. Pair them with a spicy dhaniya pudina chutney (coriander and mint chutney) and a steaming cup of masala chai for the perfect tea-time experience. These pakodas are sure to impress your guests and elevate any casual gathering.
Serving Suggestions:
- Serve these pakodas at your next tea party or casual get-together as a high-protein vegetarian snack. They can also be enjoyed as a quick evening snack during the rainy season, when you crave something crunchy with your favorite beverage.
- For an extra touch, serve with a variety of chutneys such as tamarind or mint chutney, and a cool yogurt dip.
Tips for Perfect Pakodas:
- Texture Matters: Ensure that the moong dal paste is not too smooth. A slightly coarse texture helps in getting crispy pakodas.
- Oil Temperature: The oil should be hot, but not smoking, to avoid soggy pakodas. Test the oil by dropping a small amount of batter; it should rise immediately to the surface.
- Batch Frying: Do not overcrowd the frying pan. Fry the pakodas in batches for the best results.
These Spinach and Moong Dal Pakodas are a perfect blend of flavors and textures, combining the nuttiness of moong dal with the earthy spinach and aromatic spices. Whether it’s for a snack, an appetizer, or a tea-time treat, they make an irresistible choice that everyone will love. Enjoy the crispiness, the warmth, and the joy of serving these golden fritters at your next gathering!
