indian snacks | vegetarian indian snacks | indian snacks recipes
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
|Moong Daal (Yellow)||1 cup|
|Urad Daal (White)||1/2 cup|
|Asafoetida powder||½ teaspoon (1 small pinch)|
|Oil||For deep frying|
|Chaat Masala||½ tablespoon|
|Roasted Cumin Seed Powder||½ teaspoon|
|Red Chilli Powder||½ teaspoon|
|Tamarind (Imli) Chutney||2 tablespoon|
- 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.
- 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.