Moong Dal Paneer Pakodas (lentil fritters) are a fun addition to a traditional dish that I have been enjoying since my childhood on Makar Sankranti, the kite festival. I’ve added spiced paneer to the traditional moong dal fritters for a delicious crispy pakoda that is moist and soft from inside.
Pair the crisped-to-perfection fritters with freshly made cilantro-mint and chili-garlic chutneys for a festive, texture-filled way to beat the winter weather!
Moong Dal Paneer Pakodas (lentil fritters) are a fun addition to a traditional dish that I have been enjoying since my childhood on Makar Sankranti, the kite festival. Enjoy the crisped-to-perfection fritters with spiced paneer by pairing them with freshly made cilantro-mint and chili-garlic chutneys!
- 1/2 cup yellow moong dal (petite split yellow lentils) , soaked in water for 2-3 hours
- 1/2 cup split green moong dal (split green gram lentils) , soaked in water for 2-3 hours
- 1 medium potatoes , grated raw
- 1/2 cup methi (fenugreek leaves) , chopped
- 2 tbsp carrots , finely chopped
- 2 tsp ginger , minced
- 2 tbsp green garlic , minced (optional)
- 1 tsp green chilies , finely chopped
- 1/4 cup cilantro ,chopped
- pinch asafoetida powder (hing)
- 1 tsp coriander seeds , crushed
- 1 tsp fennel seeds (saunf) , crushed
- 1/2 tsp carom seeds (ajwain)
- 2 tbsp sesame seeds
- 2 tbsp gram flour
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp red chili flakes
- 1/2 tsp roasted cumin powder
- salt , to taste
- 1 tbsp lemon juice
- 2 tsp oil , hot for adding to mixture
- oil , for frying
Rinse the dals and soak them for at least 2-3 hours or overnight in water. Then, drain the water, rinse the dals and then finely grind it with very little water.
Wash the grated potato for 2-3 times in cold water to remove excess starch. Squeeze it using your hands or a cheesecloth to remove all the water.
Transfer the potatoes and lentil paste into a mixing bowl. Add in the all the remaining ingredients (including the 2 tsp hot oil) and mix until combined.
In a separate bowl, mix the paneer pieces with chaat masala and red chili powder. Leave it aside for 5-10 minutes.
Now, heat oil in a heavy-bottomed saucepan. Once ready, coat the paneer cubes in the mixture and fry on medium heat for 7-8 minutes until golden brown and crispy.
Serve with mint-cilantro and chili-garlic chutneys. Enjoy!
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