Potato and Onion Mong Dal Pakoras


Final 1 picAn easy snack for tea time. You can soak the dals in the morning and then grind it when ready to cook. You can even make it for breakfast. In that case, just soak the dals in enough water and place the bowl in the refrigerator overnight. Then in the morning grind and cook.

In this recipe, I have used only salt and red chilli powder as seasonings, but you can add some chaat masala powder and cumin powder as well. You can add some fresh green chillies finely chopped.

I have also added onions along with potatoes. Making it just using chopped potatoes or just onions is also a good option.

(music credit – bensound.com)


Serves 2

1. Mong dal – 1 cup

2. Urad dal  1 cup

3. Potato – 1 large, finely chopped

4. Onion – 1 large, finely chopped

5. Ginger – 1/2 inch, roughly chopped

6. Coriander leaves – 2 tbsp, finely chopped

7. Salt – 1 tsp, or to taste

8. Red chilli powder – 1 tsp

9. Oil – 3 cups for deep frying



Wash the two dals mong and urad – well and then soak it in water for at least 2 hours. When you are ready to cook, drain all the water.


Grind the two dals along with ginger into a smooth thick  paste.


Now add the finely chopped potatoes, onions, coriander leaves, salt and red chilli powder.


Mix the batter well.


Heat oil in a thick bottom saucepan for deep frying.


The oil should be medium hot. To check if the oil is ready, drop a little batter in the oil. It should float up bubbling slowly.


Now using a large spoon or a an ice cream scooper, carefully drop spoonfuls of the prepared batter into the oil.


Cook the pakoras in the oil for 10-15 minutes per batch, giving enough time for the potatoes inside to cook. Stir often to evenly brown the pakoras. Do not increase the heat to high as the pakoras will brown fast from outside, while the inside will remain uncooked.


Once done, remove the cooked pakoras using a slotted ladle onto an absorbent paper.


Cook all the batter into pakoras.


Serve with tomato ketchup or mint coriander chutney.

final 2

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