Dal Bhajiya

Fritters prepared from a batter of lentils, spinach and onions which are crispy from outside and soft from within. I have given a delicious twist to the authentic recipe by adding spinach and onions.

Dal Bhajiya, also known as mangode is a popular snack in India during rainy days but it’s also a great comfort food for winter evenings when served with masala tea.

Time: 30 minutes


Serves: 4

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  1. 1/2 cup yellow mung dal (split mung beans without husk)
  2. 1/2 cup red lentils
  3. 1 cup finely chopped spinach
  4. 1 cup chopped onions
  5. 1 teaspoon finely chopped green chillies
  6. 1 teaspoon freshly ground ginger
  7. 1 teaspoon freshly ground garlic
  8. 1/4 teaspoon baking soda
  9. Oil for deep-frying
  10. Salt to taste


  1. Wash and soak the yellow mung dal and red lentils in enough water for about 4-5 hours. Drain well.
  2. Drain the soaked yellow mung dal and red lentils. Put them in a grinder and add 2-3 tablespoons water. Grind into a coarse paste.
  3. Combine the paste with the remaining ingredients (except oil) in a large bowl and mix well.
  4. Heat oil in a deep pan. The oil should be medium hot to fry perfect bhajiyas. Drop a bit of batter into the oil, the batter should come up, but not change color right away. Drop 6-8 spoonfuls (depending on the size of your pan) of the mixture into the oil. Deep fry the bhajiyas on medium heat till they turn golden brown and crispy.
  5. Repeat the same process for rest of the mixture to make more bhajiyas.
  6. Serve them immediately while they are hot and crispy.

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