Spinach Moong Dal Fritters Recipe – Crispy Indian Pakora

Last Updated on 4 months by Neha Deshmukh

Spinach Moong Dal Fritters Recipe – Crispy Indian Pakora

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – crispy, flavorful Spinach Moong Dal Fritters, or pakora as we call them. These aren’t just any fritters; they’re packed with goodness from spinach and lentils, and they’re seriously addictive. I first made these when I was trying to sneak more greens into my kids’ diets, and honestly, they didn’t even notice! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These fritters are the perfect blend of crispy and soft. They’re a fantastic snack, a delightful side dish, or even a light meal. Plus, they’re relatively easy to make, even if you’re new to Indian cooking. They’re a wonderful way to enjoy the flavors of India in a simple, satisfying way.

Ingredients

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

• 1 cup Split Petite Yellow Lentil (Moong Dal)
• 0.5 cup Split Chickpeas (Chana Dal)
• 1.5 cups Finely Chopped Spinach (Palak)
• 1 Medium Onion, finely chopped
• 1 teaspoon Ginger Crushed
• 1 teaspoon Green Chilies crushed
• 0.5 teaspoon Red Chilly Powder
• 1 teaspoon Cumin Seeds (Jeera)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few little things can make a big difference!

Moong Dal & Chana Dal – The Protein Powerhouse

We’re using a combination of moong dal and chana dal. Moong dal cooks quickly and gives a lovely softness, while chana dal adds a bit of texture and holds everything together. Don’t skip soaking these – it’s key to getting the right consistency.

Spinach (Palak) – Freshness & Nutrients

Fresh spinach is best, but if you’re in a pinch, frozen spinach works too (just make sure to thaw it completely and squeeze out all the excess water!). Spinach adds a beautiful color and a boost of vitamins.

Cumin Seeds (Jeera) – Aromatic Spice

Don’t underestimate the power of cumin! A little goes a long way in adding that classic Indian aroma and flavor. I like to lightly dry roast mine before adding them to the batter for an even more intense flavor.

Regional Variations in Chili Powder

Indian chili powder varies a lot in heat. Kashmiri chili powder will give you a vibrant red color with mild heat, while other varieties can be quite spicy. Adjust the amount to your liking!

Oil – Choosing the Right Oil for Frying

I prefer using vegetable oil or canola oil for frying because of their high smoke point. Peanut oil is also a great option if you’re not allergic.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and soak the moong dal and chana dal separately in plenty of water for 4-6 hours. This softens them up for grinding.
2. Once soaked, drain the dals and grind them into a coarse paste without adding any water. You want it to be a little grainy, not completely smooth.
3. In a large mixing bowl, combine the ground dals with the chopped spinach.
4. Add the finely chopped onion, crushed ginger, crushed green chilies, red chili powder, cumin seeds, and salt. Mix everything really well with your hands – this is the best way to ensure all the flavors are evenly distributed.
5. Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface. Add 2 tsp of hot oil to the batter and mix.
6. Now, shape the batter into small, flattened patties using your hands. Don’t make them too thick, or they won’t get crispy.
7. Carefully drop the patties into the hot oil, being careful not to overcrowd the pan.
8. Fry them on medium heat until they’re golden brown and crispy, flipping once halfway through. This usually takes about 3-4 minutes per batch.
9. Remove the fritters from the oil and drain them on a paper towel-lined plate to remove any excess oil.
10. Serve immediately with your favorite chutney or sauce!

Expert Tips

A few little secrets to make these fritters amazing:

Soaking the Dals for Perfect Texture

Seriously, don’t skip the soaking! It makes grinding so much easier and ensures the fritters aren’t grainy.

Achieving the Right Batter Consistency

The batter should be thick enough to hold its shape, but not so thick that it’s difficult to fry. If it’s too dry, add a tiny bit of water, a teaspoon at a time.

Frying Temperature – The Key to Crispiness

Maintaining the right oil temperature is crucial. 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 and become soggy.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: These fritters are naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of garam masala for extra warmth.
• Festival Adaptation: These are perfect for festivals like Holi or Diwali. Everyone always asks me to bring them to parties!

Serving Suggestions

These fritters are fantastic with:

• Mint-Coriander Chutney (a classic!)
• Tamarind Chutney (for a sweet and tangy contrast)
• Yogurt Dip (for a cooling effect)
• A cup of hot chai!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or air fryer to restore some of their crispiness.

FAQs

Got questions? I’ve got answers!

How long can I soak the dals?

You can soak them for up to 8 hours, but 4-6 hours is ideal.

Can I use frozen spinach instead of fresh?

Yes, absolutely! Just make sure to thaw it completely and squeeze out all the excess water.

What is the best chutney to serve with these fritters?

Mint-Coriander Chutney is a classic pairing, but Tamarind Chutney is also delicious.

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?

While frying gives the best results, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!