Jaipur
Moong dal pakodi
Jaipur's rainy day answer: crisp outside, fluffy inside, with plenty of hari chutney.
35 minTime
15 gProtein each
mediumSpice
3hPlan ahead. Soak for 3 hours first; the 35 minutes come after.
Make it your way
Grandma's wayCoarse moong batter, beaten light and fried, as Jaipur's sweet shops serve them.
The original404kcal
15 gprotein
11 gfibre
35minutes
Moong dal pakodi as Jaipur eats them.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
4 steps- 1Drain the soaked dal and grind coarsely with ginger and chilli, using as little water as possible.
- 2Beat the batter by hand for 3 to 4 minutes, then add crushed coriander seeds, pepper, asafoetida, coriander leaves and salt.
- 3Heat oil in a kadhai to medium hot. Drop small portions with your fingers, a few at a time, and keep your face back from the pan.
- 4Fry, turning, until golden and crisp, about 4 minutes per batch. Drain on paper.
Serve it like this
Pile on a plate with hari chutney and grated radish on the side, with masala chai.
