Moong Pakoda Subzi
Try this new version of classic moong pakoda. We bet you won t be disappointed.
Chef Ranveer Brar Moong Pakoda Subzi Recipe

- Indian


- 2

Cooking Time

-10-20 Min


- Easy

Preparation Time

- 10-15 Min


  • FOR Dough
  • 2½ cups Wheat flour
  • 1½ tbsp ginger garlic paste
  • ½ tsp cumin powder
  • 1 cup butter
  • 1 tsp green chilli paste
  • ¼ cup curd
  • ¼ cup boiled parsley paste
  • FOR Chutney
  • 2 raw mangoes
  • 2 tomatoes
  • 1 tsp ginger garlic paste
  • 1 tsp green chilli paste
  • oil
  • Salt
  • ½ tsp red chilli powder


  1. 1

    In a mixer grinder grind moong, chopped onions, chopped ginger, garlic cloves, carom seeds, coriander seeds, gram flour and water.
  2. 2

    Transfer the grinded mix into a bowl.
  3. 3

    Add gram flour roasted cumin powder, red chilli powder, raw mango powder, finely chopped coriander leaves and salt.
  4. 4

    Mix them well.
  5. 5

    Heat the oil in a pan.
  6. 6

    Take a small portion of the mixture with your hands and gently drop them in the oil.
  7. 7

    Remove the pakodas when it turns golden brown.
  8. 8

    Heat the oil in a saucepan.
  9. 9

    Add cumin seeds ginger garlic paste, onion paste, coriander powder, turmeric powder, red chilli powder, tomato paste, curd, chopped tomatoes and salt.
  10. 10

    Sauté them well.
  11. 11

    Then, add the fried pakodas and garnish it with coriander leaves.
  12. 12

    For the garnishing: Transfer the cooked moong pakoda sabzi into a bowl and place it onto a tray and garnish the tray with fried papad.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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