Moong Bhaji is a famous street snack in Mumbai. They are fried fritters made from yellow moong dal (petite yellow lentils ) which are slightly spicy in taste.

Watch how to make Moong dal Bhajiya on YouTube





Recipe with Photos

Ingredients :

Method :

Soak Moong dal atleast for 3-4 hours. Drain. 

Grind cumin seeds, garlic cloves, green chilies and black pepper. Add dal into the ground powder and grind dal without adding water.

  Put ground dal mixture into mixing bowl.

 Add coriander powder ,mashed potatoes and salt to taste. Mix well.

Add 1 tablespoon of hot oil and mix well.

Heat oil for deep frying. Keep flame on medium. Drop small balls of dal mixture to heated oil. 

Deep fry till golden brown.

Serve hot with tamarind Chutney or Green Chutney or Tomato Sauce or Garlic Chutney.

Heat oil for deep frying in kadai. Remove some of banana slices from the bowl ,dry then with clean kitchen napkin.

When oil is medium hot,add slices to kadai and fry them on medium heat. Keep stirring using a slotted ladle. 

Once the bubbling sound stops, drain from oil.Place the chips on kitchen paper towel to remove excess oil.Repeat until all slices have been fried.Set aside to cool. To store, place in an airtight container. If you like to have chips spicy, sprinkle some salt and pepper in the jar and shake well.

Ingredients
1 cup = 250 ml
1 cup all purpose flour / maida
1/8 cup melted ghee/clarified butter (30 ml)
1/4 cup + 2 tbsp milk
1/2 cup powdered sugar
ghee/oil for deep frying

Rice flour paste
4 tbsp ghee
2 1/2 tbsp rice flour

Method :

 In a mixing bowl, add maida, hot melted ghee and milk and knead the dough. Cover and leave the dough aside for 20 mins.
Divide the dough into 6 equal balls and roll each of them like a chapati/tortilla. The tortilla / chapati should be thin and almost of the same size.

Now make the rice flour paste, add melted ghee to the rice flour and make the paste.
Chirote has layered texture, for which we need to use 3 chapatis or tortillas at a time.
 Take 1 chapati, spread the rice flour paste. Place the second chapati on top of it, again apply the paste and place the third one.
 Now roll tightly from one side and paste the opposite end firmly with the rice flour paste.
Similarly do for the next 3 chapatis, you need to be really quick as the rice flour mixture would start thickening and you cannot heat it again as the rice flour will get cooked. You can make this mixture twice, if you think you will not be able to paste the chapatis quickly.Leave the rolls aside for a while, so that the melted ghee thickens and the chapatis would stay together firmly.Once the ghee thickens, cut the rolls into 1 inch pieces.
Now one way is to roll the pieces with the plain sides up and the second way would be to roll lightly with the swirled side up.
I prefer the second way as the chirotes look good using that method. All you need to do is place the swirl side up and gently roll the pieces, so that you can see the layers.In a kadai heat enough oil or ghee for deep frying, once the oil is hot reduce the heat to medium.Deep fry the chirotes until golden brown and drain on absorbent paper.Immediately sprinkle 3-4 pinch of powdered sugar on it. Since the chirota is still hot, it will absorb the sugar powder easily.

• 1/4 cup urad dal
• 3/4 cup rice
• 1-2 Tsp Coriander-Green chillies-Ginger Paste
• Oil for frying
• Salt to taste