Moong Dhal BhajiYas

  • 1 cup moong dhal, soaked overnight
  • 1 Teaspoon pounded green chillies
  • 1 medium onion, chopped
  • ¼ Teaspoon fine chillies (powder)
  • 1 Tablespoon chana flour
  • 1 Tablespoon fine chopped coriander leaves
  • 1 Teaspoon baking powder
  • 1 Tablespoon fine chopped shallot
  • 1 Teaspoon salt
  • 1 Tablespoon canola oil
  • 1 Teaspoon ground coriander
  1. Wash dhal well, removing all outer skin. Drain well. Grind it twice through a mincer.
  2. Add spices, onion, greens and chillies. Mix well until frothy, adding a tablespoon of chana flour if mixture is too watery.
  3. Take ping pong ball sizes of the moong dhal mixture and pat roundly and firmly in the palm of your hand to 1cm thickness. Put a tablespoon of oil in the pan and brown well on both sides, instead of deep frying.

Analysis per moong bhajias (3 x 15g): Energy 261kJ; Protein 3.0g; Fat 2.1g; Carbohydrates 5.3g



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