- Rinse moong dal and soak for at least 2 hours (or overnight). Drain well and blend with green chilies and ginger paste, adding a little water if needed, to form a smooth paste.
- In a bowl, combine the moong dal paste with finely chopped onions, grated cabbage, besan (gram flour), baking soda, lemon juice, asafoetida (hing), salt, and chopped cilantro. Mix well.
- Heat oil in a pan for shallow frying. Spread the mixture evenly onto bread slices and cut into desired shapes (e.g., tikkis).
- Fry the tikkis until golden brown and crispy on both sides. Drain on paper towels to remove excess oil.
- Serve hot with ketchup, chutney, or your favorite dipping sauce.
- Calories:169.83 kcal25%
- Energy:710 kJ22%
- Protein:8 g28%
- Carbohydrates:30 mg40%
- Sugar:3 mg8%
- Salt:400 g25%
- Fat:15 g20%
Last Updated on 4 months by Neha Deshmukh
Moong Dal Bread Recipe – Crispy Indian Street Food Snack
Hey everyone! If you’re anything like me, you love a good crispy, savory snack. And this Moong Dal Bread? It’s seriously addictive. I first stumbled upon this while wandering through the street food stalls in Mumbai, and I knew I had to recreate the magic at home. It’s the perfect blend of textures and flavors – soft inside, crunchy outside, and packed with a delightful spice kick. Let’s get cooking!
Why You’ll Love This Recipe
This Moong Dal Bread is more than just a snack; it’s a little slice of Indian street food happiness. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s a fantastic way to use up leftover bread! Seriously, who doesn’t love a recipe that’s both delicious and resourceful? You’ll love how quickly it comes together and how satisfyingly crispy it gets.
Ingredients
Here’s what you’ll need to whip up a batch of these golden beauties:
- 0.5 cup moong dal (approximately 100g)
- 5 bread slices
- 4-5 green chillies (adjust to your spice preference)
- 1 teaspoon ginger paste (around 5g)
- 0.5 cup shredded cabbage (about 30g)
- 1 cup finely chopped onions (approximately 150g)
- 0.5 teaspoon asafoetida (hing) (around 2.5g)
- 1 tablespoon besan/chickpea flour (about 10g)
- 0.5 teaspoon baking soda (around 2.5g)
- 2 teaspoons lemon juice (around 10ml)
- 2 tablespoons chopped cilantro (about 10g)
- Salt to taste
- Oil for frying
Ingredient Notes
Let’s talk ingredients! A few little tips from my kitchen to yours:
- Moong Dal: The Heart of the Snack – Moong dal (split yellow lentils) is the star here. It adds a lovely nutty flavor and creates a wonderfully soft texture when blended. Make sure to rinse it well before soaking!
- Besan (Chickpea Flour): Binding and Flavor – Besan isn’t just a binder; it adds a subtle, earthy flavor that complements the spices beautifully. You can find it in most Indian grocery stores, or even online.
- Asafoetida (Hing): A Unique Aromatic – Don’t skip the asafoetida! It has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A little goes a long way. It’s a staple in Indian cooking and aids digestion too!
Regional Variations in Spice Levels
Spice levels in India vary so much from region to region. If you’re sensitive to heat, start with just one green chilli. My family in Rajasthan loves to add a pinch of red chilli powder for an extra kick, while my friends in Kerala prefer a milder flavour. Feel free to adjust to your liking!
Step-By-Step Instructions
Alright, let’s get down to business!
- First, rinse the moong dal thoroughly. Then, soak it in water for at least 2 hours, or even overnight for a smoother paste.
- Drain the soaked moong dal and blend it with the green chillies and ginger paste. Add a splash of water if needed to create a really smooth paste.
- In a large bowl, combine the moong dal paste with the chopped onions, shredded cabbage, besan, baking soda, lemon juice, asafoetida, salt, and cilantro. Mix everything well until it’s nicely combined.
- Heat up enough oil for shallow frying in a pan over medium heat.
- Spread the moong dal mixture evenly onto the bread slices. You can cut the bread into triangles, squares, or any shape you like!
- Gently place the bread slices into the hot oil and fry until they’re golden brown and crispy on both sides. This usually takes about 2-3 minutes per side.
- Remove the fried breads and place them on paper towels to drain any excess oil.
Expert Tips
- Don’t overcrowd the pan! Fry the breads in batches to ensure they get nice and crispy.
- Make sure the oil is hot enough before adding the bread. If it’s not hot enough, the breads will absorb too much oil.
- For extra crispiness, you can lightly dust the breads with a little bit of besan before frying.
Variations
- Vegan Adaptation: This recipe is already naturally vegan! Just double-check your bread doesn’t contain any dairy.
- Gluten-Free Adaptation (Using Gluten-Free Bread): Simply swap out the regular bread for your favourite gluten-free bread.
- Spice Level Adjustment: As mentioned before, adjust the number of green chillies to suit your taste. You can also add a pinch of red chilli powder for extra heat.
- Festival Adaptations (Holi, Diwali Snack): These are perfect for festivals! They’re easy to make in large batches and are always a crowd-pleaser.
Serving Suggestions
Serve these Moong Dal Breads hot and fresh! They’re delicious on their own, but even better with a side of ketchup, mint chutney, or tamarind chutney. My personal favourite is a spicy garlic chutney – it’s a match made in heaven!
Storage Instructions
These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container at room temperature for up to a day. They might lose a little bit of their crispiness, but they’ll still be tasty! Reheating them in a pan or oven can help restore some of the crunch.
FAQs
What type of oil is best for frying these breads?
You can use any neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.
Can I make the moong dal paste ahead of time?
Absolutely! You can make the paste a day in advance and store it in the refrigerator.
Can I use a different type of flour instead of besan?
While besan is traditional, you could experiment with rice flour or even a gluten-free all-purpose flour blend. The texture might be slightly different, though.
How can I make these breads crispier?
Make sure the oil is hot enough, don’t overcrowd the pan, and fry in batches. Lightly dusting with besan also helps!
What chutneys or dips pair well with Moong Dal Bread?
Mint chutney, tamarind chutney, ketchup, and spicy garlic chutney are all fantastic options.