Moong Dal Pakoras are the kind of snack you make once and get requests for every time after. Hot, crispy, and impossible to eat just one, they are the ultimate Indian snack. Bite-sized, golden, packed with flavor, and made from just a handful of simple whole ingredients, they are the kind of thing that disappear the moment you set them down. Traditionally deep-fried, I love the air fryer version equally as much.
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Growing up in India, my mom often made these Moong dal bhajiya, and the aroma of cumin and green chili hitting hot oil meant one thing: something delicious was just minutes away. Last summer, when my parents visited, my mom made a big batch for my boys, and watching them reach for pakora after pakora, dipping them in green chutney and ketchup, brought me right back to my own childhood.
For everyday cooking, the air fryer is my go-to for easy cleanup and a lighter result. Just like my Air Fryer Onion Pakodas and other air fryer recipes, these Bhajiyas come out crispy with minimal oil. When I am making these for a party, I fry them the traditional way for speed and a more indulgent bite. I try to make at least one air fryer batch for guests who may be avoiding deep-fried foods. However you make them, moong dal pakoras are perfect as an appetizer, a side to an Indian meal, or simply alongside a cup of Masala Chai.
Here is why this recipe has become a regular in my kitchen.
- Moong dal is naturally gluten-free and one of the most common legumes in Indian cooking.
- They do not require any flour for binding; the batter holds together beautifully on its own.
- The hands-on prep is under 15 minutes, and you can make them in the air fryer or deep fry them; both methods work wonderfully.
- If you are entertaining, the batter can be made a few hours ahead and refrigerated so you can fry them when you are ready to serve.
- And if you have never made pakoras before, this is one of the most forgiving recipes to start with.
Ingredients and Notes
- Yellow split moong dal: The base of the batter. Soaking for 3 to 4 hours softens the dal enough to blend without needing much water. The drier the grind, the crispier the pakora. Also, make sure to grind coarse so the fritters have texture rather than a smooth, dense interior.
- Ginger. Use fresh ginger and chop it roughly before adding to the blender. Ginger adds warmth and helps balance the earthiness of the dal.
- Green chilies. Start with one and adjust to your heat preference. I usually use Indian green chilies, but you can also use serrano peppers. Blend them right in with the dal for even heat distribution throughout.
- Cumin seeds. Adding whole cumin seeds to the blender instead of ground cumin gives the pakoras a subtle texture and a fragrance that blooms as they cook.
- Red onion. Finely diced onion stirred in at the end adds a slight bite and moisture. Do not blend it in, or the batter will become too wet.
- Fresh cilantro. Stirred in with the onion. Use the stems as well as the leaves. Cilantro stems carry as much flavor as the leaves and hold up well to the heat.
How to Make Air Fryer Moong Dal Pakora
Step 1: Soak the Dal, drain, and blend
Step 2: Season the Batter.
Step 4: Air Fry
Deep-Frying Method
Heat oil in a kadhai or heavy-bottomed pan to 350°F. The oil should be deep enough to submerge the pakoras.
Deep-fried pakoras have a slightly richer flavor and a more pronounced crunch on the outside. Both versions are delicious. The choice comes down to your preference.
What to Serve With Moong Dal Pakora
Pakoras are best eaten hot, straight from the air fryer or the oil. Here is how I like to serve them:
- Cilantro Mint Chutney is the classic pairing. The bright acidity cuts through the richness of the fritters.
- Tamarind chutney adds a sweet and tangy contrast.
- My kids also love ketchup with these bhajiya.
- A cup of masala chai alongside is a perfect pairing.
Make-Ahead and Storing
The batter can be made up to 4 hours ahead and stored in the refrigerator. Give it a good stir before portioning.
Cooked pakoras are best eaten fresh. If you have leftovers, reheat them in the air fryer at 350°F for 3 to 4 minutes to bring back some of the crunch. They will not be quite as crispy as fresh, but they are still very good.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Moong Dal Pakodas
Recipe Video
Ingredients
- ½ cup yellow split moong dal
- 1 cup water for soaking
- 1- inch piece fresh ginger roughly chopped
- 1 to 2 green chilies roughly chopped
- ½ teaspoon cumin seeds
- ¾ teaspoon kosher salt
- ¼ teaspoon turmeric
- ¼ cup red onion finely diced
- ¼ cup cilantro finely chopped (leaves and tender stems)
- Cooking oil spray
For the fried chilies (optional):
- 3 to 4 green chilies
- ¼ teaspoon kosher salt
Instructions
- Rinse the moong dal under cold water until the water runs mostly clear. Place in a bowl with 1 cup water and soak for 3 to 4 hours. Drain completely and discard all the soaking water.
- Preheat the air fryer to 360°F.
- Add the drained dal, ginger, green chilies, and cumin seeds to the small jar of a high-speed blender. Pulse to a thick, coarse batter. The texture should be grainy, not smooth. Add 1 tablespoon of water only if needed to get the batter moving. Do not over-blend.
- Transfer the batter to a bowl. Add salt, turmeric, red onion, and cilantro. Mix well to combine.
- Spray the air fryer tray with cooking spray or use a parchment paper liner. Make small bite sized balls of batter and place them in the airfryer basket, slightly apart. Lightly spray the tops of the pakoras with oil.
- Air fry at 360°F for 8 minutes. Open the air fryer and shake the basket. Spray with a little more oil. If making fried chilies, cut a vertical slit in each chili, add a pinch of salt inside the slit, and place them on top of the pakoras.
- Cook for an additional 4 to 7 minutes until the pakoras are golden brown and crispy. Check at 4 minutes as air fryers vary. Serve immediately with Cilantro Mint Chutney.
Deep Frying Option
- Heat 2 inches of oil to 350°F in a kadhai. Drop small round balls of batter into the oil in batches. Fry for 3 to 4 minutes, turning once, until golden brown on all sides. Drain on paper towels.
Ingrid says
So delicious ❤️
Archana Mundhe says
Thank you Ingrid.
Sara says
Can you use any other dhal….
Archana Mundhe says
These are tradtionally made with mung dal. You can try then with other lentils like masoor dal or chana dal or a mix of two.
Sara says
Thank you… will give them a try…