Moong Dal Bhaji is amazingly crunchy fritter made from yellow pulses.

It’s raining and these bhaji’s are most apt for such climate 🙂 .They are perfect even on a sunny/chilled winter days.
I remember mom making them for breakfast and loved to eat them with ketchup.
Love Affair of Rain & Bhajis:)
Don’t you think there is some kind of inseparable love between rain and bhaji. Whenever it rains I always feel like eating bhaji. What do you guys think???
My all time fav bhaji is Kanda and Moong Dal bhaji

Ingredients

2 cup yellow pulses or moong dal

4 to 5 green chillies

fresh coriander leaves (finely chopped)

1 tsp. garlic paste

½ tsp. cumin seeds or zeera

½ tsp. fennel seeds

½ tsp. turmeric powder

¼ tsp.red chilli powder

¼ tsp. Asafoetida

¼ tsp. black pepper powder

Some curry leaves

salt to taste

cooking oil for deep frying

Method

Soak the 2 cups of yellow pulses or split moong dal for at least 2 hours

Remove the water completely and grind the moong dal into paste (mixture or paste should be neither too smooth nor too thick)

Grind the chopped green chillies, garlic paste, cumin seeds, fennel seeds and coriander leaves to coarsely grinded mixture

Add this spicy mixture or paste and curry leaves into grinded dal mixture.

Then add turmeric powder, red chilli powder, asafoetida, black pepper powder and salt into grinded dal mixture or paste, Mix well and batter is ready and keep it aside for 30 minutes.

Heat the enough cooking oil in a frying pan over a medium-high flame for deep frying the pakoras/bhajis/fritters/pakodas.

Take little amount of batter and make a small size balls by hand and drop it slowly into hot oil and fry until it becomes golden brown in color and well cooked inside as well.

Kanda Bhaji/Khekda Bhaji Recipe

Kanda bhaji also known as Khekda bhaji is a type of fritter made from sliced onions seasoned with spices, besan flour and deep fried in oil.
Ingredients

2 big onions, thinly sliced

1 cup besan

½ cup rice flour

4-5 green chillies chopped

½ cup coriander leaves chopped

1 tsp carom seeds1 tsp coriander seeds crushed

1 tsp coriander powder

1 tsp turmeric

1 tsp red chilli powder

a pinch of eating soda

salt as per taste

Oil to fry

Method

Mix all ingredients in a bowl except oil.

Add little water and merge everything with hands. You can add a tsp of hot oil in the batter to make it more crunchy.

Heat oil in pan.
Take a spoonful of kanda bhaji batter and pour it in medium hot oil. Don’t over heat the oil as it can burn the bhaji and keep it uncooked.

Let it fry for 2 minutes. Don’t stir frequently.

Turn to other side.

Remove it once it is golden brown in colour.

Serve it hot with chutney of your choice.

Moong Dal Bhaji and Kanda Bhaji Recipe/ How to make Moong Dal and Kanda Bhaji