Moong dal aloo nuggets recipe - Split green gram potato patties

Moong dal aloo nuggets recipe - Today I have for you all a very delicious moong dal aloo nuggets which is my favorite and I am sure you all will like it most. Nuggets are excellent tea-time snack or it is an any time snack. Crispy from out side and soft from inside with an inviting  aroma. In fact hot nuggets doesn't need any side dish, but I served it with tomato ketchup and the combination is awesome.

You might be thinking about the oil absorption in the snack during deep frying, but  you can avoid the excessive oil just by shallow frying them in little oil till crisp and  golden brown. These nuggets are made from moong dal, aloo and onions. Bread crumbs are added to give it a good binding.

The combination of onion, ginger and coriander leaves not only give the good flavor but also adds extra taste. This recipe is  so simple and the preparation is very easy. So, try this nuggets to treat your family and friends.

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Moong Dal Aloo Nuggets Recipe

Prep time : 25 mins
Soak time : 3 - 4 hrs  
Cook time : 30 mins    
Total time : 55 mins
Recipe type : Appetizer-Starter
Cuisine : North Indian  
Yield : 16 Nuggets
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)

• 1 cup split green grams / moong dal
• 1 large sized potato / aloo
• 1 medium sized onion, chopped
• 3 fresh green or red chillies, chopped
• 1/4 inch piece ginger / adrak, grated
• 1 heaped tsp garam masala
• 1 tsp chilli powder
• 1 tbsp lemon juice
• 1 tsp salt
• 3/4 cup bread crumbs
• Fistful of chopped corianders

Method

1. Peel the onion and chop. Wash the chillies, coriander leaves, and chop them finely. Wash and peel the ginger. Grate it and set aside. Boil the potato until soft, peel and set aside. 
2. Wash and soak the moong dal for  3 - 4 hours. Drain and grind it to a slightly coarse paste without adding any water. Transfer the paste to a large bowl and set aside. 
3. Grate the potato and add to the moong dal paste. Add the onions, chillies, ginger and coriander leaves. Add the chilli powder and garam masala. Add salt and lemon juice.
4. Add the bread crumbs and mix well to make a thick mixture. Do not add water.
5. Take a lemon sized portion of the above prepared mixture and make a small round ball and flatten it. Repeat the same process to the remaining mixture. 
6. Heat oil in a pan and deep fry or shallow fry the flattened mixture on medium flame till they become light brown and crisp. 
7. Serve hot with tomato ketchup or choice of your chutney.
   
   Note
   If you don't have bread crumbs, put 2 - 3 bread slices in a mixer jar and grind it to a fine powder to make bread crumbs.

Moong dal aloo nuggets - step by step pictures

1.  Peel the onion and chop. Wash the chillies, coriander leaves, and chop them finely. Wash and peel the ginger. Grate it and set aside. Boil the potato until soft, peel and set aside.

2.  Wash and soak the moong dal for  3 - 4 hours. Drain and grind it to a slightly coarse paste without adding any water. Transfer the paste to a large bowl and set aside.

3.  Grate the potato and add to the moong dal paste. Add the onions, chillies, ginger and coriander leaves.

4.  Add the chilli powder and garam masala.

5.  Add salt and lemon juice.

6.  Add the bread crumbs and mix well to make a thick mixture. Do not add water.

7.  Take a lemon sized lump of the above prepared mixture and make a small round ball and flatten it. Repeat the same process to the remaining mixture.
8.  Heat oil in a pan and deep fry or shallow fry the flattened  mixture on medium flame till they become light brown and crisp.

9.  Serve hot with tomato ketchup or choice of your chutney.