Moong lentils / dal - 1 cup
Ginger - 1 inch stick
Green chillies - 2
Chopped coriander leaves - 1 tbsp
Crushed garlic cloves - 1 tsp
Chilli flex - 1/2 tsp
Red chilli powder - 1/2 tsp
Tomato sauce - 2 tbsp
Chilli sauce - 2 tbsp
Olive oil - 2 tbsp
Oil - 1/2 cup
Salt - to taste
Soak mong lentils / dal for 4 hours.
Then drain moong lentils / dal completely and add ginger and green chillies and grind it.
No need to add water while grinding.
Very smooth paste is ready.
Mix finely chopped coriander leaves and salt.
Heat oil in a wok.
Make equal size balls.
Deep fry in hot oil until golden in color.
Flipping once in between.
Simmer after we dropped all the pakora and cook in medium flame until done.
Drain in paper napkin.
Again heat olive oil in a pan.
Add crushed garlic cloves.
When it gets pink,add tomato sauce,red chilli sauce n add moong pakora.
Add red chilli powder,chilli flex,salt,coriander leaves and mix well.