### TranslatedIngredients: 1 cup Green Moong Dal (Split) - soaked for 1 hour,1/2 inch Ginger,3 Green Chillies - (adjust according to the heat of the chillies),Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1/2 teaspoon Red Chilli powder,1/2 teaspoon Coriander Powder (Dhania),1/8 teaspoon Turmeric powder (Haldi),1 teaspoon Fennel seeds (Saunf) - coarsely powdered,1 teaspoon Lemon juice,Coriander (Dhania) Leaves - handful and finely chopped (optional),Asafoetida (hing) - a pinch,Salt - to taste,Sunflower Oil - for frying ### PrepTimeInMins: 60 ### CookTimeInMins: 20 ### TotalTimeInMins: 80 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aloo Dal Pakoras recipe, we will first prepare the stuffing.To prepare the potato stuffing, in a mixing bowl, combine potatoes, red chilli powder, coriander powder,  turmeric powder, fennel seeds, lemon juice, coriander leaves, hing, salt. Mix well. Pinch small portions of the potato mixture , shape them into equal size balls and set them aside.To prepare the batter, drain the excess water from the moong dal and transfer it to the jar of a mixer. Add green chillies, ginger, salt and grind it to a smooth batter using very little water.Transfer the ground batter into a wide bowl. Heat oil in a kadai/wok.When the oil is hot, dip each potato ball in the dal batter and slowly drop them into the oil.Fry the pakoras over medium flame till they are light golden on both sides .Drain them on an absorbent paper towel. Repeat the same process for the rest of the batch. Delicious Aloo dal pakoras are ready to be served hot.Serve Aloo Dal Pakoras along with Dhaniya Pudina Chutney and Date Tamarind Chutney as a tea time snack.
