These air fryer moong dal pakoras are tasty and healthy lentil fritters. If you will love a good, crispy pakora with your evening chai but want to skip the deep frying, you have got to try these.
They are light, golden brown, healthy and full of flavour. They also fill you up well. Each pakoda has 3 gm. protein and are vegan!
Moong dal pakoras are usually deep-fried, but I started air frying them on a whim one day, and they turned out so well, I never looked back. The texture is crisp on the outside and soft inside, and they make such a satisfying snack.
If you enjoy air fryer Indian snacks, you might also like air fryer kothimbir vadi, air fryer whole moong pakode, air fryer gobi 65, rajma cutlets and cabbage pakoda.
Ingredient Breakdown
Moong Dal (Split Mung beans): I have used yellow moong dal here, soaked and ground. It gives a lovely texture to the pakoda.
Onion and Ginger garlic paste: These add crunch and taste.
Cilantro and Green Chilli: Adds freshness and a little heat to the pakora.
Spices: Turmeric, ground coriander, cumin seeds and red chilli powder bring warmth and flavour. Feel free to tweak based on what you like.
Oil: Just a little is used for brushing during air frying. Helps with browning and getting that crispy finish.
Instructions
Rinse and soak the moong dal for about 1-2 hours.
Drain and grind it to a coarse paste without adding too much water. I normally add about 2 tsp. water and blend. The batter should be thick and spoonable.
Transfer the paste to a bowl and mix in the chopped onion, green chilli, ginger-garlic paste, the spices and salt.
Mix it well. I also try to aerate the pakora batter a bit by mixing it for about couple of minutes.
Meanwhile, preheat the air fryer to 180C or 360F for 3 minutes. Use a spoon or a cookie mold to shape small pakoras from the mixture. Rough dollops work. You don’t have to try to make perfect mounds.
Place them in the air fryer basket on top of parchment paper, leaving a little space between each. I don’t spray the oil right away but do it after a few minutes of air frying time. By this time the pakoras get firmer in shape.
Air fry for about 10 minutes minutes at 180C or 360F, flipping once midway for even browning. They should look golden and crispy on the outside.
Your air fryer moong dal pakoras are ready to eat. Serve hot with green chutney or ketchup.
They taste really good when hot, but can also be served at room temperature.
Expert Tips
1. Soak the dal well and add very little water while grinding. The batter needs to be thick and spoonable.
2. If the batter feels too wet, you can add a tablespoon of rice flour or besan to help it hold together.
3. Don’t overcrowd the air fryer basket so that the pakoras cook uniformly.
4. Flip the pakoras halfway through for even browning.
5. You may add finely chopped spinach, grated carrot or chopped peppers to the pakora batter if you so like.
6. You can make the batter ahead of time and store it in the fridge for a few hours. Just bring it to room temp before air frying.
7. The leftover moong dal pakoras can be stored in the fridge in airtight container for 2-3 days. Reheat in air fryer till heated through before serving.
Here's the recipe card:
📖 Recipe Card
Air fryer Moong Dal Pakora
These moong dal pakoras made in air fryer are a healthy and tasty snack. Low oil and high in plant-based protein, this is a nutritious and tasty snack.
pakoras
Ingredients
- 1 cup yellow moong dal or split mung beans
- 1 small onion finely chopped
- 1 green chilli finely chopped
- 1 tsp. Ginger garlic paste or minced
- 2 tbsp. cilantro chopped
- ½ tsp. cumin seeds
- ½ tsp. Turmeric
- ½ tsp. red chilli powder
- 1 tsp. Ground coriander
- 1 tsp. Salt
- 1 tsp. oil for brushing
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Instructions
-
Rinse and soak the moong dal for about 1-2 hours. Drain and grind it to a coarse paste without adding too much water. I normally add about 2 tsp. water and blend. The batter should be thick and spoonable.
-
Transfer the paste to a bowl and mix in the chopped onion, green chilli, ginger-garlic paste, the spices and salt. Mix it well. I also try to aerate the pakora batter a bit by mixing it for about couple of minutes.
-
Meanwhile, preheat the air fryer to 180C or 360F for 3 minutes. Use a spoon or a cookie mold to shape small pakoras from the mixture. Rough dollops work. You don’t have to try to make perfect mounds.
-
Place them in the air fryer basket on top of parchment paper, leaving a little space between each. I don’t spray the oil right away but do it after a few minutes of air frying time. By this time the pakoras get firmer in shape.
-
Air fry for about 10 minutes minutes at 180C or 360F, flipping once midway for even browning. They should look golden and crispy on the outside.
-
Your air fryer moong dal pakoras are ready to eat. Serve hot with green chutney or ketchup. They taste really good when hot, but can also be served at room temperature.
Video
Notes
2. If the batter feels too wet, you can add a tablespoon of rice flour or besan to help it hold together.
3. Don’t overcrowd the air fryer basket so that the pakoras cook uniformly.
4. Flip the pakoras halfway through for even browning.
5. You may add finely chopped spinach, grated carrot or chopped peppers to the pakora batter if you so like.
6. You can make the batter ahead of time and store it in the fridge for a few hours. Just bring it to room temp before air frying.
7. The leftover moong dal pakoras can be stored in the fridge in airtight container for 2-3 days. Reheat in air fryer till heated through before serving.
Nutrition
Calories: 45kcalCarbohydrates: 7gProtein: 3gFat: 0.5gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gSodium: 107mgPotassium: 24mgFiber: 1gSugar: 0.5gVitamin A: 174IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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