Moong Dal Bhajia (Pakora) with coriander mint chutney

An Indian snack of green lentils and Indian spices

Indians love snacking in between. The most popular snacks are probably Samosas (filled dough bags) and Pakora (mostly fried vegetables in dough). Almost every street corner in India there is at least one stand where the delicious little things are fried  golden-brown. Today’s dish is a very special version of the Pakora.

Instead of the usual vegetables, green lentils are used as the basis for these Moong Dal Bajia. The Pakora taste great when they are still warm and should be served with homemade green mint coriander chutney.



Green lentils 2 cup

Onions, small diced 1/4 cup

Spring onions, cut 1 cup

Green chillies 2

Fresh coriander, chopped 1/4 cup

Ground turmeric 1/2 teaspoon

Salt to taste

Coriander seeds 1/4 teaspoon

Oil for frying


  • Wash the lenses and soften them for three hours
  • Process the lentils into a nice paste after three hours with a kitchen appliance, add some water if necessary
  • Add onions, spring onions, chillies, coriander, coriander seeds, salt and turmeric to the mass and mix everything
  • Heat the oil to fry in a saucepan. Then gradually pour small round table tennis-sized piles of dough into the oil
  • Fry the pakora until they are golden brown and place them on kitchen paper to soak up the excess fat
  • Serve the Pakora warm with green chutney

Mint Coriander Chutney


Fresh coriander, chopped 1 cup

Fresh mint, chopped 1/4 cup

Salt to taste

Black Salt 1/4 teaspoon

Green chillies to taste

Tomato 1

Ginger 1/4 teaspoon

garlic 1 1/2 teaspoons


  • Process all ingredients with a blender into a paste – Ready to  enjoy 🙂

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