Pakoday and bhajiye are the usual Iftaar snacks that I serve during ramadan other than chanay ki dal and fruit chaats. Deep fried, this kind of snacks are perfect for this monsoon season when served as a snack at tea time as well.
Moong ki Dal Kay Pakoday – Green gram fritters
Dhuli moong ki dal (skinless split green gram) – 1 1/2 cup
Onion – 1, finely chopped
Ginger garlic paste – 1 heaped tbsp
Red chilli powder – 1 tsp
Green chillies – 3-4, finely chopped
Cilantro – 3 tbsp, finely chopped
Chopped curry leaves -1 tbsp
Chopped spring greens – 1/2 cup (optional)
Salt – to taste
Soak the dal for 4-6 hours. Drain and grind it adding little or no water. Transfer the mixture to a bowl, add the rest of the ingredients and mix well. Heat oil to deep fry in a kadai. Drop spoonfuls of the mixture into the hot oil and deep fry on both sides until golden. Continue until the mixture is finished. Drain on paper towels. Enjoy the pakoday along with mint and cilantro chutney.
This is my third entry to the The Hyderabadi Ramadan Food Festival that I am hosting on my blog: and the first entry to the event- Joy from Feasting to Fasting being hosted at Lubna’s blog-Yummy Food.