Thai Style Mung Bean Fritters Recipe
Thai Style Mung Bean Fritters are a popular street food in Thailand, known for their crispy exterior and savory flavor. Made from yellow mung beans and a mix of fresh Thai herbs and spices, these fritters offer a delightful burst of flavor with every bite. Served alongside a zesty coriander chutney, they make the perfect appetizer for any occasion. Whatβs more, theyβre naturally gluten-free, making them an excellent choice for those with dietary restrictions. Pair these fritters with Thai Basil Vegetarian Fried Rice with Pineapple or a fragrant Thai curry for a complete meal thatβs sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Whole Egg | 1 |
| Baking Powder | 1 teaspoon |
| Spring Onion Greens (chopped) | 2 stalks |
| Coriander Leaves (Dhania) | 2 sprigs |
| Fresh Red Chillies (chopped) | 2 |
| Garlic (chopped) | 3 cloves |
| Sugar | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Salt | To taste |
| For Coriander Chutney | |
| Coriander Leaves (Dhania) | 2 sprigs |
| Green Chilli | 1 |
| Garlic | 2 cloves |
| Vinegar | 1 teaspoon |
Preparation Time: 60 minutes
Cooking Time: 25 minutes
Total Time: 85 minutes
Servings: 4-6
Instructions
-
Soak the Mung Beans:
Begin by soaking the yellow mung dal in water for at least one hour. For the best results, itβs preferable to soak them overnight, as it allows the beans to soften and grind more easily. -
Grind the Mung Beans:
After soaking, drain the mung beans and transfer them to a blender or food processor. Grind the mung beans into a coarse mixture, ensuring that it retains some texture for a crunchy bite. Once ground, transfer the mixture into a large bowl. -
Prepare the Fritter Mixture:
To the mung bean mixture, add the whole egg, baking powder, chopped spring onion greens, coriander leaves, chopped fresh red chillies, garlic, sugar, lemon juice, and salt. Mix all the ingredients thoroughly until they are evenly combined. -
Cook the Fritters:
Heat a Kuzhi Paniyaram pan or any shallow frying pan with a little oil over medium heat. Once the oil is hot, spoon the fritter mixture into the pan, shaping each spoonful into a small round shape. Cook the fritters on each side until golden brown and crisp, about 3-4 minutes per side. Flip the fritters carefully to ensure they brown evenly. -
Prepare the Coriander Chutney:
While the fritters are cooking, prepare the coriander chutney. In a small blender, combine the coriander leaves, green chilli, garlic, and vinegar. Add a little water (about 1/4 cup) to help blend the mixture smoothly. Blend until the chutney reaches a smooth consistency. Taste and adjust salt if needed. -
Serve:
Once the fritters are cooked and crisp, remove them from the pan and place them on a paper towel to drain any excess oil. Serve the Thai Style Mung Bean Fritters hot with the freshly made coriander chutney on the side.
Serving Suggestions
These crispy fritters are best enjoyed with a side of Thai Basil Vegetarian Fried Rice with Pineapple or a warm bowl of Thai curry for a comforting meal that packs a flavorful punch. The refreshing coriander chutney adds a vibrant kick, balancing the savory fritters beautifully.
Nutrition
Note: Nutritional information may vary depending on the size of the fritters and the specific ingredients used.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | Approx. 150-200 kcal |
| Protein | 7-9 g |
| Fat | 7-10 g |
| Carbohydrates | 20-25 g |
| Fiber | 3-4 g |
| Sugar | 1-2 g |
Additional Notes
- Texture Tips: If the fritter mixture feels too runny after adding the egg, you can adjust the consistency by adding a bit of rice flour or more mung bean mixture to help bind it together.
- Make Ahead: You can prepare the mung bean mixture ahead of time and store it in the fridge for up to a day before frying.
- Vegan Option: To make this recipe vegan, you can substitute the egg with a flaxseed egg or a chia seed egg (1 tbsp ground flaxseeds or chia seeds mixed with 3 tbsp water).
