Vati dal na bhajiya, when you don’t want to have something as heavy as a pav snack, switch to these petite moong dal bhajjis. The crushed peppercorns and coriander seeds give these crisp dumplings their characteristic flavour.
Soaking: 2 Hours
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
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For The Bhajiya
1 cup yellow moong dal (split yellow gram)
2 green chillies , roughly chopped
7 to 8 black peppercorns (kalimirch) , coarsely crushed
1 tsp whole coriander (dhania) seeds , coarsely crushed
salt to taste
oil for deep-frying
sukha garlic ka chutney
For the bhajiya
Clean, wash and soak the moong dal in enough water for atleast 1½ to 2 hours.
Drain, add the green chillies and grind in a mixer to a coarse paste using enough water.
Transfer the mixture to a bowl, add the peppercorns, coriander seeds and salt and mix well.
Heat the oil in a kadhai, drop spoonful of mixture in it and deep-fry till they turn light brown in colour and crisp from all sides.
Repeat with the remaining mixture to make more bhajiyas. Drain on absorbent paper.
How to serve
Place equal portions of hot bhajiyas on 4 plates and serve immediately with meetha chutney, teekha chutney and sukha lehsun ka chutney.