Recipe: Appetizing Moong Spinach Bread Pakora

Recipe: Appetizing Moong Spinach Bread Pakora Delicious, fresh and tasty.

Moong Spinach Bread Pakora. Dip these bread slices in the dal batter, place the ring bread slices on top of the round bread slices such that a hole is formed in the centre. (This forms the double decker of the bread slices.) Now place these bread pakoras on a foil paper and smear little oil on top for greasing. Coarsely ground moong dal gives a nice crispy texture to the pakoda. Since the dal needs to get cooked and becomes crispy, each batch of deep frying takes more time than conventional pakoda.

Grind it to a coarse paste.

This delicious pakoda is not only easy to make but taste so yummy.

It needs just few ingredients to make.

You can have Moong Spinach Bread Pakora using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Moong Spinach Bread Pakora

1. You need 2 cups of Yellow split daal (moong daal) - soak it overnight.

2. Prepare 1 cup of clean, washed & shredded spinach.

3. It’s 1 of onion chopped thinly.

4. Prepare to taste of Salt and red chilli powder according.

5. You need tablespoon of whole zeera.

6. You need 1 of Finely chopped green chilli (optional).

7. You need as needed of Bread slices (white or brown as per taste).

The addition of spinach in this make this deep fried snack a tad healthier.

But still it is a occasional snack.

You can try baking it in a air fryer too.

He loves any crunchy pakoda with his cup of tea.

Moong Spinach Bread Pakora step by step

1. Grind the moong daal soaked at night. Add rest of the ingredients..

2. Make a nice batter of medium consistency so that bread gets soaked in it. Now place a non stick pan (tawa) on the flame and add just 1 tsp oil..

3. When the tawa gets heated enough, dip a bread slice in the ready batter and immediately put on the hot tawa. Let it cook on the medium flame..

4. Turn the bread when one side is done (golden brown) and let the other side get cooked too..

5. When both the sides of bread get a nice brown crust, remove from the flame and serve hot with green mint chutney and tomato ketchup.

Spread the prepared aloo stuffing on the other side of the bread slice.

Cover with another half slice and cut the edges of the bread slice.

Deep into besan batter covering both the side.

Splash oil over bread pakoda and fry on medium flame.

Fry till the pakora turns golden and crispy.