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.

A plate of paneer pakoras garnished with green chilies, served with green chutney and ketchup, with glasses of chai in the background. — *Can you belive these crispy golden pakodas are air fried? So good with a cup of masala chai!*

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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.

A plate of mung dal bhajiyas with fried green chilies, served with green chutney and ketchup, surrounded by glasses of tea on a white surface. — *Moong Dal Bhajiya served with spicy, tangy cilantro mint chutney and the classic ketchup!*

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

A bunch of cilantro, a bowl of moong dal, green chilies and ginger, cumin seeds, and a whole red onion are arranged on a marble surface.

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

A metal strainer filled with soaked yellow split lentils. — Rinse the moong dal under cold water until the water runs mostly clear. Soak for 3 to 4 hours. Drain all the water completely.

A hand holds a portion of yellow dough above a metal mixing bowl containing more dough, on a marble countertop. — Add the drained dal, ginger, green chilies, and cumin seeds to the small jar of a high-speed blender. Pulse to a coarse, grainy batter. Add a spoonful of water if needed.

Step 2: Season the Batter.

A stainless steel bowl containing chopped red onions, cilantro, spices, and salt on top of blended mumg dal. — Transfer the batter to a bowl. Stir in the salt, turmeric, diced red onion, and chopped cilantro.

A metal bowl filled with a coarse, yellow batter mixed with chopped red onions and green herbs. A red spatula rests inside the bowl on a marble countertop. — Mix until evenly combined. Taste a small bit and adjust salt if needed.

Step 4: Air Fry

A hand holds a portion of a yellow, herb-filled dough mixture over a bowl containing more of the same mixture. — Make small bite-sized pakoras.

Small yellow vegetable fritter balls arranged in rows inside an air fryer basket, ready to be cooked. — Carefully place in the air fryer basket, spaced slightly apart so they have room to crisp. Lightly spray the tops with oil.

Golden brown fritters and whole green chilies arranged in an air fryer basket for cooking. — Cook for 8 minutes. Shake the basket to loosen any pakodas that may have stuck, and spray with a little more oil. If you are making the fried chilies, place them in the basket, point down, after slitting them lengthwise and adding a pinch of salt to each slit.

Golden brown vegetable fritters and whole green chilies are arranged in a single layer inside an air fryer basket. — Cook for another 4 to 7 minutes until the pakoras are golden brown and crispy. The exact time will depend on your air fryer model, so check at 4 minutes.

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. Working in batches, drop small, rounded portions of the batter (about the size of a small teaspoon) into the hot oil. Do not crowd the pan, or the oil temperature will drop and the pakoras will absorb oil instead of crisping. Fry for 3 to 4 minutes, turning once, until deep golden brown on all sides. Drain on a paper towel-lined plate. Fry the slit green chilies in the same oil for 30 to 45 seconds until blistered.

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!

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