Ingredients:

• 1 cup – moong dal
• 2 – onions
• 3 -4 – green chillies
• 1 pinch – asafoetida (hing)
• 1 pinch -turmeric
• salt
• 1 pinch – eno fruit salt
• 1 bunch -coriander leaves
• oil

Method:

1. Soak moong dal for 1 hour and grind to a coarse mixture.
2. To this add finely chopped onions, finely cut green chillies and the finely cut coriander leaves.
3. Add turmeric, salt, hing, eno fruit salt and mix well.
4. Make small balls of the mixture (the size of gulab jamun) and deep fry in oil.
5. When the balls turn golden, take it out and drain the oil on a kitchen napkin.
6. The pakoras are ready to be served.
7. This can be had with coconut chutney or tomato sauce.

Recipe courtesy of Prema Prasad