Popular Street Food Recipes

Ingredients

• 1 cup Mung Dal (Split Green Gram) (washed and soaked for 3–6 hours)
• 4 cups Water (for soaking the dal)
• 1 tsp Cumin Seeds (crushed; optional to toast for extra aroma)
• 1 tbsp Fresh Coriander Leaves (finely chopped)
• 0.5 tsp Red Chili Powder (adjust to desired heat)
• 0.5 tsp Dry Ginger Powder
• 1 pinch Asafoetida (Hing)
• 1 tsp Turmeric Powder
• 0.5 tsp Salt
• 2 tbsp Green Chilies (finely chopped)
• 0.125 tsp Black Pepper Powder (optional for extra heat)
• 2 cups Oil for Deep Frying (vegetable oil such as canola or peanut oil)

Instructions

1. Wash and Soak the Dal

   Rinse the mung dal under running water 3–4 times, then place it in a bowl with 4 cups of water. Soak for a minimum of 3 hours and up to 6 hours; change the water once or twice during soaking to remove any impurities.

   Time: PT3H

2. Drain and Rinse

   After soaking, pour out the water, rinse the dal once more, and drain thoroughly using a fine mesh sieve.

   Time: PT5M

3. Grind the Dal to a Fine Paste

   Transfer the drained dal to a blender or wet grinder. Add about 2–3 tbsp of fresh water and blend until you obtain a smooth, slightly coarse paste (not a puree). Scrape the sides and blend again if needed.

   Time: PT10M

4. Add Spices and Mix

   Into the dal paste, add cumin, chopped coriander leaves, red chili powder, dry ginger powder, asafoetida, turmeric, salt, chopped green chilies, and optional black pepper. Mix thoroughly until the spices are evenly distributed.

   Time: PT5M

5. Heat the Oil and Test Temperature

   Pour oil into a deep frying pan (about 2 inches deep) and heat over medium‑high flame. To test, drop a tiny ball of batter; it should sizzle immediately and rise to the surface within 2–3 seconds.

   Time: PT5M

6. Fry the Pakoras

   Using a spoon or your wet hands, drop small (about the size of a jamun) portions of batter into the hot oil. Fry in batches, stirring gently to keep them separate. Cook for 2–3 minutes until golden‑brown and crisp.

   Time: PT10M

7. Drain and Serve

   Remove pakoras with a slotted spoon onto paper towels to absorb excess oil. Serve hot with green chutney or sweet chutney, optionally garnished with fresh coriander.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Mung Dal (Split Green Gram): Yellow split moong dal, Urad dal
• Instead of Cumin Seeds: Coriander seeds
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Red Chili Powder: Paprika
• Instead of Dry Ginger Powder: Fresh ginger, grated
• Instead of Asafoetida (Hing): Garlic powder
• Instead of Salt: Sea salt
• Instead of Green Chilies: Jalapeño
• Instead of Black Pepper Powder: White pepper
• Instead of Oil for Deep Frying: Peanut oil, Sunflower oil

Equipment Needed

• Mixing Bowl
• Fine Mesh Sieve
• Blender or Wet Grinder
• Deep Frying Pan or Kadhai
• Slotted Spoon
• Paper Towels

Critical Steps — Do Not Skip

• Soaking the mung dal for at least 3 hours
• Grinding the dal to a fine but not pureed paste
• Testing oil temperature before the first fry

Chef Tips from the Video

• Add a few drops of cold water to the batter just before frying; it creates steam that lightens the interior.
• For extra aroma, lightly toast cumin seeds before crushing.
• If you prefer a greener pakora, blend a handful of fresh coriander leaves with the dal paste.

Troubleshooting

Storage

Refrigerator: Store fried pakoras in an airtight container for up to 2 days; re‑heat in oven before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 1 month. Re‑heat directly in oven.

Room temperature: Not recommended beyond 2 hours as they lose crispness and may become soggy.

Make-Ahead Tips

• Soak the dal a day ahead and keep it refrigerated; drain before use.
• The batter can be prepared up to 2 hours in advance and kept in the fridge; bring to room temperature before frying.
• Chutneys can be made 24 hours ahead for deeper flavor.

Frequently Asked Questions