Sunday, May 17, 2015

Mung Bean Pakora | Green Moongdal Bhajiya - Easy Savory Tea Time Snack

Mung Bean Bhajiya
Moongdal Bhanjiya or Moong dal Pakora is a popular Mumbai Street food. It is nothing but a simple and easy to make savory snack, that is light and mildly spiced and perfect for evening tea time snack with hot garam chai or chilled beverage. Instead of yellow moongdal I used whole moong dal/green moongdal or mung bean for making this bhajiyas. Whole moong added nice texture and flavor to the bhajiya than the yellow dal.
These bhajiya has a great taste and flavor of freshly ground pepper, dhaniya seeds. Adding finely chopped onions is optional but I added few finely chopped for good crunch and flavor. My kids loved this bhajiyas a lot, this is sure an addictive and yummy snack. Please do try this for your kids and family and let me know how it turned out to you.

Moongdal Bhajiya
Green Moong Dal Bhajiya
Prep Time : 6-8 hours + 10 minutes | Cook Time : 20-25 minutes
Recipe Category : Snacks/Appetizer
Serves 3
  1. Whole Moongdal/Mung Bean  1 cup
  2. Green Chili  1 or 2 no.
  3. Ginger  1" piece
  4. Pepper corns  1/2 tsp
  5. Coriander seeds/Dhaniya  1/2 tsp
  6. Salt  to taste
  7. Hing/Asafoetida  a pinch
  8. Onion   3-4 tbsp(finely chopped)
  9. Carrot, grated  2 tbsp
  10. Cilantro   2 tbsp (finely chopped)
  11. Oil   to deep fry
  • Wash and soak mung bean with enough water for minimum 6-8 hours or overnight. 
  • Using a mortar and pestle,crush pepper corns and dhaniya seeds coarsely and keep ready.
  • After soaking, drain the water and take it in a blender and to it add green chili and ginger.
  • Add couple of tbsp of water and blend it to a coarse paste, similar to paruppu vadai/masal vadai consistency.
  • If the batter is slightly thin, no problem you can still make bhajiyas.
  • Transfer the ground batter to a bowl, add crushed pepper and dhaniya, finely chopped onion,cilantro, grated carrot and enough salt, mix well.
  • That's it..Batter is ready to fry bhajiyas/moong dal pakora.
  • Heat oil in a kadai, when the oil is hot, spoon the batter directly into the hot oil and fry in medium high heat until it turns crisp and golden brown
  • on all sides.
  • Once done, remove the bhajiyas using slotted ladle and drain it in paper towel.
  • Then serve the mung bean bhajiyas hot with green chutney and sweet tamarind chutney.
Instead of whole moong dal, you can use yellow moong dal too, if using yellow dal soak only for 1-2 hours.
Adjust green chili and pepper corns to your taste, the above quantity will give you moderate spicy bhajiyas.
Whole Moongdal Bhajiya

Mung Bean Bhajiya


  1. Love them too :) We even add fennel seeds at times (just for a change of taste). Lovely pictures

  2. Never heard of them... sounds really delicious...

  3. Lovely snack, maybe best to go with a cup of tea.


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