BY WHISKAFFAIR
Wash 1 cup of moong dal with water 2-3 times until the water runs clear. Soak it in 3-4 cups of water for 3-4 hours.
Drain the water very well and transfer the soaked moong dal to a blender or a food processor along with a tablespoon of water.
Blend to make a slightly coarse paste. Add a few more tablespoon of water if required to make the paste. Note – The paste must be thick otherwise the pakora will not turn out crispy.
Transfer the paste to a large bowl and whisk with your fingers for 5 minutes to make it fluffy.
Now add 2 teaspoon grated ginger, 1 teaspoon salt, 1 teaspoon chaat masala, 2 cups of chopped spring onions, 1 cup chopped onions, 2 tablespoon chopped cilantro, and 2 teaspoon chopped green chilies to the bowl and mix well.
Heat 4-5 cups of oil for frying the pakora in a non-stick pan over medium-high heat. When the oil is hot, reduce the heat to medium-low. Drop small rounds of the moong dal batter in the hot oil using your fingers or a small spoon. Do not overload that pan. Fry the pakoda in batches.
Fry the moongode until they are nicely browned, stirring frequently while frying. Drain on a plate lined with kitchen tissue. Serve immediately with coriander chutney and chai.