Crunchy & Spicy Moong Pakodas

non-veg diabetes Gluten Free | Low GI Low Carb  | Grain Free  | Lactose Free | Vegan

Serves: 2

Moong Pakodas

 

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Green Moong Dal 1 Cup, soaked for 1 hour <40 Low
Cucumber 1 in number 35 Very Low
Spinach 300g, chopped <20 Very Low
Ginger ½ a piece, chopped <10 Negligible
Green Chilli 2 in number, chopped 0 Nil
Spring Onion ½ Cup, chopped. <10 Negligible
Sweet Sesame Vinaigrette 3 Tbsps. or more as per taste <30 Low
Salt (optional) As per taste 0 Nil
Non-Refined Oils 1- 2 Tbsp. for shallow frying 0 Nil
Sweet Sour Chilli Sauce As a dip <30 Low

Note: All ingredients used should be organic, free from pesticides and Non-GMO.

  1. Grate the cucumber and squeeze out the water, keep aside.
  2. Now blend the soaked moong dal to form a coarse paste (not smooth paste) for a minute or less. Transfer into a bowl.
  3. To the bowl, add the grated cucumber, chopped spinach, ginger, chillies and the spring onion. Mix well.
  4. Add in the Sweet Sesame Vinaigrette (shake well before pouring) to the mixture and once again combine all the ingredients thoroughly. Add more salt if required.
  5. Now form small balls and flatten it lightly with your finger.
  6. Heat a pan and add the oil. Place the pakodas in the pan lightly and fry until golden brown.
  7. Serve hot with Sweet Sour Chilli Sauce!

 

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