Name: Pumpkin and Moong daal Pakodi. recipe by Manisha Shukla at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 3
Ingredients: Pumpkin grated 1 cup; Moong daal 1/2 cup; Sooji Rawa 2 tbsp; Garlic crushed 2 tsp; Ginger grated 1 tsp; Red chilli powder 1 tsp ( according to taste you can add more); Turmeric powder 1/2 tsp; Garam masala 1 tsp; Salt to taste; Curry patta chopped fine 2 tbsp; Oil 1 tbsp; Oil for deep frying.

ABOUT Pumpkin and Moong daal Pakodi. RECIPE

Moong daal Pakodi is my all time favourite. Today I have added grated Pumpkin to it.

Ingredients Serving: 3

Pumpkin grated 1 cup
Moong daal 1/2 cup
Sooji Rawa 2 tbsp
Garlic crushed 2 tsp
Ginger grated 1 tsp
Red chilli powder 1 tsp ( according to taste you can add more)
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Salt to taste
Curry patta chopped fine 2 tbsp
Oil 1 tbsp
Oil for deep frying.

Instructions

Soak Moong daal in minimum amount of water required for 45 minutes.
Drain water ( preserve for later use) and coarse grind in a small jar of mixer.
Now add grated Pumpkin and Sooji to it. Sooji gives a little crunchy taste to your Pakodi.
Add all masala mentioned above. Adjust consistency by adding water if needed.
Add chopped Curry leaves to it.
Mix everything well. Check taste. Now add 1 tbsp of hot oil to it.
Heat oil and deep fry small Pakodis.( fritters)
Enjoy with Pickled Onions and Tomato ketchup.

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