Dahi Pakodi Chaat | Sanjeev Kapoor Khazana

Deep fried moong dal dumplings topped with sweet curd and chutneys.

DAHI PAKODI CHAAT

Ingredients

1½ cups split skinless green gram (dhuli moong dal), soaked and drained
1 medium onion, finely chopped + for topping
2 green chillies, chopped
1 teaspoon chopped ginger
2 tablespoons chopped fresh coriander leaves + for sprinkling
1 tablespoon rice flour
Salt to taste
A pinch asafoetida (hing)
A pinch baking soda
1 teaspoon red chilli powder + for sprinkling
Oil for deep-frying
Sweetened yogurt for topping
Tamarind chutney for topping
Green chutney for topping
Chaat masala for sprinkling
Nylon sev for sprinkling

Method

1. Blend together green gram, onion, green chillies, ginger and 1 tablespoon coriander leaves with some water to a coarse paste. Transfer into a bowl.
2. Add rice flour, salt, asafoetida, baking soda, chilli powder and 1 tablespoon coriander leaves and mix well.
3. Heat sufficient oil in a kadai. Drop small portions of the prepared mixture in it and deep-fry till golden brown. Drain on absorbent paper.
4. To serve, top pakodis with some yogurt, tamarind chutney, green chutney and onions. Sprinkle some chaat masala, chilli powder and sev and serve immediately.

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Cuisine - Indian

Course - starter

Dish - starter