DAL PAKODA AND DAHI PHULKI
Ingredients
250 grams moong dal (yellow lentil)
1 inch ginger
6 green chilies
1 tsp. full cumin seeds
handful of coriander leaves
1/2 tsp. of red chili powder
salt to taste
DAHI PHULKI
INGREDIENTS
yoghurt (dahi)
sweet tamarind chutney
red chili powder
roasted cumin seed powder
chat masala
coriander leaves for garnishing
SWEET TAMARIND CHUTNEY
Boil 1/2 cup of tamarind in 1 cup of water for 2 to 3 minutes cool.... squeeze
well and strain the tamarind pulp ....
Add 1 heaped cup full of sugar
1/2 tsp. red chili powder 1/2 tsp. of jeera powder to the tamarind pulp also
add 1 cup water and boil well ...Sweet chutney is ready...
You can store the sweet
tamarind chutney in the fridge for a month, and use in any other chaat recipes
as well
METHOD
Grind ginger green chilies and cumin seeds together into a coarse paste
Soak moong dal for 4 to 5
hours drain its water completely and grind into a very coarse paste (do not add
water)
Add ginger chili and cumin
seed coarse paste chopped coriander leaves salt and red chili powder and 1 tsp.
full of oil beat the mixture well so that it becomes light and fluffy
It is important to beat the
mixture well for crispy and fluffy moong pakodas
Heat oil well and scoop out
small portions of the moong dal mixture and drop it into hot oil make small
sized round pakodas then turn the flame to medium and cook till brown and crisp
Drain on paper towel serve
with coconut chutney tomato sauce pudina chutney
DAHI PHULKI
Soak the hot fried pakodas into a bowl full of water for few minutes
After few minutes remove
all pakodas and press gently with palm so that all the water is drained of
Place the pakodas over a
plate spread beaten yoghurt generously over the pakodas then spread sweet
tamarind chutney
Sprinkle chaat masala
roasted cumin powder and red chili powder garnish with coriander leaves serve chilled
