Ingredients:

Split Green Gram (Moong Dal) Flour (89%), Salt, Red Chilli Powder, Aniseed Powder, Coriander Powder, Asafoetida Powder, Raising Agent (INS 500 (ii)), Acidity Regulator (INS 330).

Packed in a plant that processes oats, dairy, wheat flour, tree nuts, sesame seeds & mustard.

DIRECTIONS FOR COOKING

1. Add 225 ml to 250 ml water to Moong Bhajiya Mix & make batter ensuring there are no lumps. Rest the batter for 10 minutes. Add Chopped Ginger, Green Chilli & Fresh Coriander as per your taste.
2. Take oil in a frying pan, heat it. Deep fry medium size of Moong Bhajiya (round balls) on low to medium flame until golden brown. Drain excess oil. (When a small portion of batter dropped into the heated oil rises slowly to the top, the oil (165°C) is ready to fry).
3. Enjoy crispy Moong Bhajiya.

Tips: You can eat Moong Bhajiya with fried Green Chillies and Coriander Chutney.

Note: Take maximum oil in frying pan for better frying of Bhajiya and lower consumption of oil.