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It is a delicious spicy chaat made of Moong daal pakoris.For Holi festival, these moong daal pakoris are used for kanji ka pani.
Cooking Time: 0 min
Preparation Time: 20 min
Total Time: 20 min
Servings: 4
Category: Veg
Ingredients
|
FOR PAKORIS |
|
| Moong Daal (Yellow) | 1 cup |
| Urad Daal (White) | 1/2 cup |
| Salt | To taste |
| Asafoetida powder | ½ teaspoon (1 small pinch) |
| Oil | For deep frying |
|
FOR CHAAT |
|
| Curd | 2 cups |
| Chaat Masala | ½ tablespoon |
| Roasted Cumin Seed Powder | ½ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Tamarind (Imli) Chutney | 2 tablespoon |
Method
- Wash and soak urad and moong daal for 4-5 hours.
- Grind both daal together in a food processor (mixer), with enough water to make a thick batter.
- Add salt and asafoetida and beat well until the batter looks almost white.
- Heat oil in kadai. The oil is ready, when a drop of batter sizzles and rises to the top. Smoking oil is too hot.
- Drop dollops of batter into the oil, either using a teaspoon or your fingers.
- Fry on medim flame till it gets light brown in colour.
- Soak in water directly after frying for 5-10 minutes.
- Squeeze each pakora gently between the palms, to get rid of the water and then arrange 5 pakoris in each plate.
- Top with salted curd with a sprinkle of chaat masala, roasted cumin seed powder, red chilli powder and tamarind chutney. (spices will be of individual taste)
- Serve immediately.
Tips:
- Do not soak pakoras in yoghurt too long in advance of serving or they will become very friable and break when served.
- To check, if batter is properly beaten, put a drop of batter in water. If it floats then it is done.