Moong Dal Fritters Recipe – Crispy Indian Spinach & Potato Bites

Last Updated on 2 months by Neha Deshmukh

Moong Dal Fritters Recipe – Crispy Indian Spinach & Potato Bites

Hey everyone! If you’re anything like me, you love a good snack. And these Moong Dal Fritters? They’re seriously addictive. I first made these when I was craving something crispy, savory, and a little bit healthy (thanks to all the spinach!). They’re perfect for a rainy afternoon, a little get-together, or just when you need a little something to brighten your day. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average fritters. They’re packed with flavor from the spices, a lovely texture from the veggies, and a satisfying crunch that’s just… chef’s kiss. Plus, they’re surprisingly easy to make, even if you’re not a seasoned pro in the kitchen. They’re a fantastic way to sneak in some greens, and honestly, who can resist a golden-brown, crispy bite?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious fritters:

• 1 cup split green moong dal
• Water, for soaking
• 1 sliced onion
• 1 grated carrot
• 2 grated potatoes
• 1 cup chopped spinach (palak)
• 3 tbsp chopped coriander
• 2 tbsp chopped curry leaves
• 2 finely chopped green chillies
• 1 tsp ginger garlic paste
• 1 tbsp crushed fennel seeds
• 1 tbsp crushed coriander seeds
• 1 tsp chilli powder
• 1 tsp aamchur powder (dry mango powder)
• A pinch of hing (asafoetida)
• Salt to taste (approximately ¾ tsp)
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

Split Green Moong Dal: Benefits & Selection

Moong dal is a powerhouse of protein and easy to digest. Look for good quality, split green moong dal – it should be bright green and free of any stones or debris.

Regional Variations in Dal Fritter Recipes

You’ll find dal fritters all over India, with each region putting its own spin on things. Some use chana dal (split chickpeas), while others add different veggies or spices. This recipe is my take, inspired by flavours I grew up with!

The Importance of Fresh Spinach (Palak)

Fresh spinach is best! It adds a lovely colour and flavour. If you absolutely have to use frozen, make sure to thaw it completely and squeeze out all the excess water.

Spice Blend Breakdown: Fennel & Coriander Seeds

Don’t skip crushing the fennel and coriander seeds. It really releases their aroma and flavour. You can use a mortar and pestle, or even a rolling pin.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Hing has a strong smell, but trust me, it adds a wonderful savoury depth. It’s also known for aiding digestion – a bonus when enjoying fried treats!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak 1 cup of split green moong dal in plenty of water for at least 4 hours, or even overnight. This softens the dal and makes it easier to grind. Reserve about ½ cup of the soaking water – we’ll need it later! Drain the rest.
2. Now, grind the drained dal into a coarse paste. Don’t add any water while grinding, unless absolutely necessary – just a tablespoon or two if it’s really struggling. Transfer the paste to a large bowl and mix in the ½ cup of reserved soaking water.
3. This is where the magic happens! Beat the dal mixture in one direction for about 2 minutes. This incorporates air and makes the fritters light and fluffy. I usually use a whisk or even my hand.
4. Add in your chopped onion, grated carrot, grated potato, chopped spinach, coriander, curry leaves, green chilli, and ginger-garlic paste. Mix everything really well, ensuring all the veggies are evenly distributed.
5. Time for the spices! Add the crushed fennel, crushed coriander seeds, chilli powder, aamchur powder, hing, and salt. Mix again until everything is beautifully combined. The batter should be thick enough to hold its shape.
6. Heat up your oil in a deep frying pan or wok over medium heat. Carefully shape the batter into small balls (about 1-inch in diameter) and gently drop them into the hot oil.
7. Fry the fritters in batches, turning occasionally, until they’re golden brown and crispy all over – about 5-7 minutes.
8. Remove the fritters with a slotted spoon and drain them on paper towels to remove any excess oil.

Serve immediately with your favourite green chutney!

Expert Tips

Want to take your fritters to the next level? Here are a few of my go-to tips:

Achieving the Perfect Fritter Texture

The key to light and fluffy fritters is beating the dal mixture well. Don’t skip that step!

Tips for Even Frying & Golden Color

Make sure your oil is at the right temperature – not too hot, not too cold. If the oil is too hot, the fritters will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil.

How to Avoid a Soggy Batter

Don’t add too much water when grinding the dal. A thick batter is essential for crispy fritters.

Variations

Let’s get creative!

Vegan Moong Dal Fritters

This recipe is already naturally vegan!

Gluten-Free Adaptations

These fritters are naturally gluten-free, making them a great option for those with dietary restrictions.

Spice Level Adjustments (Mild to Spicy)

Adjust the amount of green chilli and chilli powder to suit your taste. If you like it mild, use just a pinch of chilli powder and omit the green chilli altogether.

Festival Adaptations (Holi, Diwali Snacks)

These are perfect for festivals! They’re a popular snack during Holi and Diwali. My family loves to make a big batch for these celebrations.

Serving Suggestions

These fritters are delicious on their own, but they’re even better with a side of:

• Green Chutney: A classic pairing!
• Sweet Tamarind Chutney: For a sweet and tangy contrast.
• Yogurt Dip: A cooling accompaniment.
• A cup of chai: The perfect afternoon treat.

Storage Instructions

Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

Got questions? I’ve got answers!

What is the best way to soak the moong dal for optimal results?

Soaking the dal for at least 4 hours, or overnight, is best. This ensures it’s soft enough to grind into a smooth paste.

Can I use a food processor instead of grinding the dal coarsely?

You can, but be careful not to over-process it. You want a coarse paste, not a smooth puree.

What oil is best for deep-frying these fritters?

I prefer using vegetable oil or sunflower oil for deep-frying. They have a high smoke point and a neutral flavour.

How can I make these fritters ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good mix before frying.

Can I bake these fritters instead of frying them?

You can try baking them, but they won’t be as crispy. Preheat your oven to 200°C (390°F), place the fritters on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through.

What is Aamchur powder and can I substitute it?

Aamchur powder is made from dried unripe mangoes and adds a lovely tangy flavour. If you don’t have it, you can substitute it with lemon juice (about 1 tsp).

Enjoy! I hope you love these Moong Dal Fritters as much as I do. Let me know in the comments how they turn out for you!