How to make Dahi Pakodi Chaat-SK Khazana -
You just will not be able to resist this chaat made with crisp moong dal pakodis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram (dhuli moong dal), Medium onion
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi Pakodi Chaat-SK Khazana checkout Moong Bean Dumpling, Moong Dal Pakoda, Moong Dal Papad, Dahi Bhalle - SK Khazana . You can also find more Snacks and Starters recipes like Dry Noodles With Prawns And Bean Sprouts Farali Chaat Egg Vermicelli Cutlet Pizza Boat - SK Khazana
Dahi Pakodi Chaat-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 2-2.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Dahi Pakodi Chaat-SK Khazana Recipe
Split skinless green gram (dhuli moong dal) soaked and drained 1 cup
Medium onion finely copped 1 + For topping
Green chillies chopped 2
Ginger chopped 1 teaspoon
Fresh coriander leaves chopped 2 tablespo to sprinkle
Rice flour 1 tablespoon
Salt to taste
Asafoetida (hing) a pinch
Baking soda a pinch
Red chilli powder 1 teaspoon to sprinkle
Oil to deep fry
Yogurt sweetened For topping
Tamarind chuntney For topping
Green chutney For topping
Chaat masala to sprinkle
Nylon sev to sprinkle
Method
Step 1
Blend together green gram, onion, green chillies, ginger and 1 tablespoon coriander leaves with some water to a coarse paste. Transfer into a bowl.
Step 2
Add rice flour, salt, asafoetida, baking soda, chilli powder and 1 tablespoon coriander leaves and mix well.
Step 3
Heat sufficient oil in a kadai. Drop small portions of the prepared mixture in it and deep-fry till golden brown. Drain on absorbent paper.
Step 4
To serve, put some pakodis in each serving bowl, top with some yogurt, tamarind chutney, green chutney and onions. Sprinkle some chaat masala, chilli powder and sev and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
