Here is a crunchy-munchy chatpata snack that is sure to make you drool! A coarse batter of moong dal and rice is combined with crunchy veggies like spring onions and a dash of garlic paste to lift the flavour. The batter is deep-fried to make crisp, golden-coloured fritters that none can resist. Each crispy bite leads to a soft and textured centre, which is bursting with the spiciness of chillies, onion and garlic. You need to make sure the batter is coarse and fry it on a medium flame till the fritters are super crispy. It is also essential to serve the Moong Dal and Rice Mini Pakodas immediately as it tends to get hard and chewy after a while.
|Split yellow gram||1/4 Cup (4 tbs) (yellow moong dal)|
|Rice||1/4 Cup (4 tbs) (chawal)|
|Spring onions whites and greens||1/4 Cup (4 tbs) , finely chopped|
|Garlic paste||1/2 Teaspoon (lehsun)|
|Green chillies||1/2 Teaspoon , finely chopped|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Green chutney||1/2 Cup (8 tbs) (for serving)|
1.Combine the yellow moong dal and rice in a deep bowl with enough water and soak for 1 hour. Drain well.
2.Blend in a mixer till coarse without using water.
3.Transfer the mixture into a deep bowl, all the remaining ingredients and mix well.
4.Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
5.Serve immediately with green chutney.