Soak moong dal for at least 3 hours.
Coarsely grind it with chili paste and ginger.
Remove the batter to a mixing bowl.
Add chopped onions, cumin seeds, sesame seeds, black pepper powder, red chilli powder, meat masala, amchur, cumin powder, gram flour, cornflour, and salt to taste. Mix all thoroughly.
Heat oil in a thick bottom wok/saucepan. Just before frying the Pakodas, add baking soda. Give the batter a quick whisk.
Take about a teaspoon of batter and carefully drop in the hot oil without overcrowding. Keep the flame medium.
Keep pouring the hot oil over the Pokadas to evenly cook it. Flip them once golden color has been achieved. Fry the other side too. Keep tossing and turning the Pokadas till they are evenly colored.
Remove them to a plate covered with paper towels to drain excess oil.
Serve hot with tea/coffee and your favorite condiment.
