The first time I visited Glasgow I had a blast.. this was back in December 2010 when K was studying here. It was that year when the winter was real bad. It snowed so heavily that they say it was the worst in couple of decades. Heathrow closed 10 minutest after my flight landed..he snow was so bad, phew it was a close one.. I was glad my flight was not diverted to some other city as I was meeting K after a long time.
A few of his friends were meeting up for some drinks one evening. It was a house party & it was the first time I had these yummy fritters.
I was amazed that those guys went into all the trouble to prepare this.. guess that’s what happens when you are rally far away from home & miss home food.. & you do not have an option to find these treats in restaurants around you.. & you are forced to ask your mum for the recipe & make them..
Ingredients: (Serves 4) Preparation Time: 30 mins (Excludes time taken to soak the beans)
Split Bung beans – 1 cup, wash & soak it in water for at least 4 hrs
Ginger – 1 inch piece, finely chopped
Green Chilli’s – 3, finely chopped
Cumin Seeds – 1/2 – 1 tsp, based on your taste
Asafoetida – a pinch
Turmeric Powder (optional) – a pinch
Cooking Oil – Enough to deep fry
Salt to taste
Drain excess water out of the soaked mung beans & coarse grind the soaked split mung beans.You may add just a wee bit of water.. if required, don’t add too as you do not want the batter to be runny.
Heat oil to deep fry. Set heat to medium.
Meanwhile while the oil is heating up, mix the finely chopped green chilli’s,ginger, asafoetida, cumin seeds, salt to the batter.
To check if the oil is heated up, add a small amount of the batter-the size of a pea..if it sizzles & begins to turn brown, the oil is heated well. You can make small flat round fritters as shown. Do not get misguided by the size shown here, I have small hands so these look really big in the picture..
Or you can spoon some of the batter into the hot oil. I used a spoon to make fritters & drop the batter into the hot oil.
Do not crowd them together. There should be enough space around each fritter as shown. Once you see the sides turn brown, the underside should be cooked. Just check but turning one fritter around. If it is golden brown as shown then its done on one side.
Turn each one around, so the other side turns golden brown too.
When both sides are done then take them out on a paper towel to take away any excess oil. You can make about 20-25 fritters.
Serve hot with some green (Mint & coriander) chutney.
Dip them in the chutney & enjoy..
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