Dhai Pakkoda Chaat - Moong dal Pakoda Chaat Recipe - Dhai pakodi chaat - Snack Recipes - Chaat Recipes

Chaat! Love it in any form or shape. So It is always tempting to try different kind of chaat. I have seen this Dhai Pakoda chaat in many blogs and I wanted to try it for quite sometime. Last time when I visited my friend she served me pakoda chaat. Pakoda was made with horse gram. It tasted nice. However I had run out of horsegram at home. So I decided to use Moong dal. However you can try out with your favourite whole grams like green gram, Horse gram, chickpeas or even with sprouts of your choice. If you use whole grain soak it for 1 hr extra. Now back to the recipe
Ingredients:

For Pakoda

Moong dal - 1 cup
Green chillies - 2 (chopped roughly)
Ginger - 1 inch 
Asafoetida / hing - Generous pinch
Chopped Coriander and mint leaves - 1 tablespoon
Salt to taste
Cumin Seeds - 1 teaspoon
Oil for deep frying
Cooking soda - a pinch

For Soaking Pakodi

Warm water - 2 cups or as required
sugar - 1 teaspoon
Salt if required

For Assembling Pakodi chaat

Sweet chutney - 1/4 cup
Green chutney - 1/4 cup
Sev - 1/4 cup
Chopped Coriander leaves - 1 tablespoon
Roasted Cumin powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Salt to taste
Curd - 1. 5 cup
Milk - 1/4 cup
Sugar - 2 teaspoon


Method:

Wash and soak Moong Dal for 3 hrs. Drain the water. Grind it with ginger, green chillies and cumin seeds (don't add water)
Add chopped mint leaves, salt, soda and hing / Perungayam. Mix well
Heat oil for deep frying. Drop the batter (1 tablespoon) using spoon or hand. Cook it in medium flame till it is cooked (all sides are in gloden brown color)
Drain the extra oil and place it in kitchen tissue paper. 
Mix salt and sugar in warm water. Add pakodas to it. Soak it till you need them or at least 1 hr. Squeeze the water from pakoda and place it in a bowl
Whisk yogurt, salt and sugar. Add pakodas to it. 
Take serving plate and arrange the pakoras Pour yogurt on top of it. Sprinkle sweet and green chutney, cumin, red chilli powder, coriander leaves and sev.
Serve it. Enjoy!
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