These crispy Moong Dal Goras are golden, crunchy fritters packed with vegetables and warming spices. Perfect for rainy days, tea-time snacks, or as a savory treat for any occasion. Enjoy them on their own or pair them with chutney, sour cream, or even add them to a curry.
- Serves: 6 People
- Prep Time: 30 minutes (plus soaking)
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 300 g Moong dal, washed and soaked overnight
- 2 medium Potatoes, grated and drained
- 2 medium Carrots, grated
- 2 medium Onions, finely chopped
- 1 bowl Spinach, finely chopped
- 1 small bunch Fresh coriander, chopped
- 1 piece Ginger, finely chopped
- to taste Green chilies, finely chopped (optional)
- 1 tbsp Fennel seeds
- 1 tbsp Coriander seeds
- to taste Dry red chilies
- 1 tsp Amchur (mango powder)
- 1 tsp Kashmiri chili powder
- 1 tsp Garam masala
- 2 tsp Salt (adjust to taste)
- 1 tsp Hing (asafoetida)
- to taste Curry leaves, crushed
- as needed Oil for deep frying
For Dressing
Nutritional Information
-
Calories
220 kcal (approx. per serving) -
Protein
9 g -
Carbohydrates
28 g -
Fat
8 g
Procedure
-
10 minutesMark As Complete
Prepare the Dal
Drain the soaked moong dal and grind it to a coarse paste. Do not add water; the batter should be thick.
-
10 minutesMark As Complete
Prepare the Vegetables
Grate the potatoes and squeeze out excess water. Grate the carrots, finely chop onions, spinach, coriander, ginger, and chilies.
-
5 minutesMark As Complete
Prepare the Spices
Coarsely crush the dry red chilies, fennel seeds, and coriander seeds. Lightly crush the curry leaves.
-
5 minutesMark As Complete
Mix the Batter
In a large bowl, combine ground moong dal, all vegetables, crushed whole spices, curry leaves, amchur, Kashmiri chili powder, garam masala, salt, and hing. Mix well until fully combined.
-
5 minutesMark As Complete
Shape the Goras
Form small balls from the mixture and place them on a tray lined with foil or baking paper.
-
15 minutesMark As Complete
Fry the Fritters
Heat oil on low to medium heat. Gently drop the fritters into the oil and fry slowly, turning occasionally, until golden brown and crispy.
-
2 minutesMark As Complete
Drain and Serve
Remove fritters and drain on kitchen paper. Serve hot with chutney, sour cream, or your favorite dip.
