How to make Moong ke Pakode -

Potato slices dipped in spicy green gram batter and deep fried

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Whole green gram (sabut moong), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Moong ke Pakode checkout Moong Toast, MLA Dosa-SK Khazana, Moong Idli - SK Khazana. You can also find more Snacks and Starters recipes like Shakarkandi Chaat - SK Khazana Stuffed Besan Aur Methi Cheela Lahori Fish Fry Crab Parcels

Moong ke Pakode

Moong ke Pakode Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 4-5 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Moong ke Pakode Recipe

  • Whole green gram (sabut moong) soaked in water for 4 hours 1 cup

  • Oil to deep fry

  • Garlic cloves 2-3

  • Ginger peeled and sliced 1 inch

  • Green chillies 2-3

  • Salt to taste

  • Rice flour 2 tablespoons

  • Turmeric powder 1/4 tea

  • Medium potatoes peeled 4

  • Chaat masala for sprinkling


Step 1

Heat sufficient oil in a kadai.

Step 2

Put garlic, ginger, green chillies, salt, green gram and ½ cup water in a grinder jar and grind to a smooth batter.

Step 3

Transfer into a bowl and, add rice flour and whisk well. Add turmeric powder and whisk again.

Step 4

Cut potatoes into medium thick slices, dip each slice in the green gram batter and slide into hot oil. Deep-fry, turning sides, till they are golden and crisp all around. Drain on absorbent paper.

Step 5

Arrange the fried moong pakodas on a serving plate, sprinkle chaat masala over them and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.