One of the numerous finger-licking street foods of Mumbai! Moong Bhajiya! It’s called Moong Pakora in Northern part of
India, popularly known as Moong ke Pakode aur Pudine ki Chutney 🙂
A tasty and crispy snack that will cure your craving for fried food.
Moong dal/Yellow Split Dal – 2 cups
Asafoetida – a pinch
Coriander leaves – 10-12 sprigs or around half a cup when chopped
Curry leaves – 10 finely chopped
Green chillies – 3 finely chopped
Baking soda – half tsp
Before you begin:
Soak 2 cups of Moong Dal or Yellow Split dal for 2-3 hours. Moong dal absorbs water very fast. So 2-3 hours is more than enough for it to be soaked well and ready to be ground.
How I prepare:
1. Drain water from the soaked Moong Dal and coarsely grind with minimum water or no water.
2. Transfer into a bowl and add cumin seeds, coriander leaves, curry leaves, green chillies, salt, baking soda, asafoetida. Mix well.
3. Heat oil in a pan. Drop small portions of the mixture into hot oil and fry till golden brown. Moong bhajji or pakoda is not shaped into perfect circles, just drop a rough round portion into the oil.
4. For a variation, add some chopped onions to the mixture. But do so just before you fry, because onions leave out water if the batter rests. Hence add onions, mix and fry immediately.
5. Serve with any chutney of your choice.
Last time I made it, it was for a special guest. Served it with Mint chutney and Mango Milkshake 🙂
Moong Bhajji/Bhajiya is a slightly hard snack if compared to Medu vada. Which is why we add Baking soda and it helps to make the bhajiya soft and fluffy.