Chatpata Chaat

Pakodi Chaat

 A combination that truly tastes divine. The fluffy little pakodis which are deep fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney, lots of sprouts and spring onions.

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Preparation Time: 20 mins.
Cooking Time: 15 mins.
Serves 4. 

For the pakodis
1/4 cup urad dal (split black lentils)
6 mm. (1/4″) piece ginger
green chilli, chopped
a pinch of baking soda
salt to taste
oil for deep-frying

Other ingredients
1 recipe Coconut Kadhi
1/2 cup Khajur Imli ki Chutney
1/2 cup green chutney
3/4 cup chopped spring onions
3/4 cup boiled mixed sprouts
2 tbsp chopped coriander (dhania)

 

For the pakodis

  1. Drain the soaked urad dal.
  2. Grind together the urad dal, ginger, green chilli and salt in a food processor to a coarse paste, using a little water.
  3. Mix the prepared paste with the soda bi-carb adding a little water if required till the batter is light and fluffy.
  4. Drop small portions of the batter into hot oil and deep fry on a slow flame till the pakodis are golden brown. (This makes about 24 pakodis)
  5. Soak the deep fried pakodis in water for about 45 minutes. Drain.
  6. Squeeze out the excess water. Keep aside.

How to proceed

  1. Place the pakodis in a serving bowl and pour the hot coconut kadhi over it.
  2. Spoon the khajur imli ki chutney and green chutney on top.
  3. Top with the spring onions, moong sprouts, coriander and serve immediately.

Recipe Source: Pakodi Chaat

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