In this episode of Mother's Recipe, let's learn how to make Moong Dal Pakoda at home.Moong Dal Bhajiya | How To Make Fritters Using Moong Dal | Instant Moong Dal Bhajiya | Moong Bhajiya Mix | Moong Dal Snack Recipe | Moong Dal Pakoda Street Style | Crispy Moong Dal Pakora | Moong Dal Vada | No Besan Pakora | Moong Pakoda Without Besan | How To Make Easy Pakora at Home | Pakora Batter Recipe | Mint Chutney For Pakoras | Green Chutney For Pakodas | What To Eat with Pakora | Weekend Recipes Indian | Rajshri FoodMoong Dal Pakoda Ingredients:Introduction - 0:00How To Make Moong Dal Mixture - 0:152 cups Yellow Lentils (soaked)2 inch Ginger4 Green ChilliesHow To Get Fluffy Pakodas - 0:54How To Make Moong Dal Pakoda Mixture - 1:052 tsp Cumin Seeds2 tsp Coriander Seeds (crushed)2 tsp Peppercorns (crushed)2 tsp Red Chilli Powder2 tsp Dry Mango Powder4 Green Chillies (chopped)4 tbsp Coriander Leaves (chopped)Salt as required Frying The Pakodas - 1:39Oil (for frying)Frying The Chillies - 2:25How To Make Green Chutney - 2:344 tbsp Coriander Leaves 2 tbsp Mint Leaves2 inches Ginger3 Green Chillies1 tsp Salt1 tsp Sugar1 tbsp Lemon Juice2 Ice Cubes#moongdalpakoda #moongdalbhajiya #mothersrecipe #anybodycancookwithrajshrifood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout PakodaPakorais a spiced fritter originating from the Indian subcontinent.They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. Common varieties of pakora use onion, eggplant, potato, spinach, plantain, paneer, bread, cauliflower, mint, tomato, moong dal, or chili pepper. Pakoras are eaten as a snack or appetiser, often accompanied with tamarind sauce, green chutney or raita. They are also offered with masala chai to guests at Indian wedding ceremonies.
