Dahi Pakodi Chaat

Delhi’s famous dahi pakodi chaat made with fluffy lentil fritters, topped with yoghurt, tamarind chutney and green chutney. This can be the perfect evening snack that you can enjoy with a hot cup of tea.

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Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Serves: 4 people

Ingredients:

• 1 cup split skinless green gram or dhuli moong dal, soaked and drained
• 1 medium onion, finely chopped
• 2 green chillies, chopped
• 2 tsp ginger, chopped
• 2-3 tbsp fresh coriander leaves
• 3 tbsp rice flour
• 1 tsp coriander seeds
• 1 tsp black pepper powder
• Pinch of asafoetida or hing
• Pinch of baking soda
• Salt to taste
• Oil for deep frying

For Topping:

• 1 cup sweetened yoghurt or as needed (beaten smooth)
• 4-5 tbsp tamarind chutney or as needed
• 4-5 tbsp green chutney or as needed
• 2 tsp chaat masala
• 4-5 tbsp sev

Cooking Directions:

Blend together green gram, chopped onion, green chilli, ginger and 1 tbsp coriander leaves. Add water and make a coarse paste.

Add 1 tbsp coriander leaves, black pepper powder, baking soda, asafoetida, rice flour and salt. Mix well.

Add coriander seeds and mix again.

Heat oil in a heavy bottomed pan on medium flame. Once the oil is hot, drop a spoonful of batter into the oil. Keep adding small portions of the batter but don’t overcrowd the pan. Fry until they turn golden on all sides. It may take 2-3 minutes. Take them out on an absorbent paper.

To assemble the chaat, take 4-5 pakodi in the serving bowl, drizzle yoghurt, tamarind chutney and green chutney. Sprinkle chopped onions, black pepper powder, chaat masala and sev. Serve immediately. Enjoy!

Dahi Pakodi Chaat

Soft and spongy green gram lentil fritters topped with yoghurt, green chutney and tamarind chutney

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine Indian

Servings 4 people

Ingredients

  

• 1 cup split skinless green gram or dhuli moong dal soaked and drained
• 1 medium onion finely chopped
• 2 green chillies chopped
• 2 tsp ginger chopped
• 2 tbsp fresh coriander leaves
• 3 tbsp rice flour
• 1 tsp coriander seeds
• 1 tsp black pepper powder
• Pinch of asafoetida or hing
• Pinch of baking soda
• Salt to taste
• Oil for deep frying

For topping:

• 1 cup sweetened yoghurt or as needed beaten smooth
• 4-5 tbsp tamarind chutney or as needed
• 4-5 tbsp green chutney or as needed
• 2 tsp chaat masala
• 4-5 tbsp sev

Instructions

 

• Blend together green gram, chopped onion, green chilli, ginger and 1 tbsp coriander leaves. Add water and make a coarse paste.
• Add 1 tbsp coriander leaves, black pepper powder, baking soda, asafoetida, rice flour and salt. Mix well.
• Add coriander seeds and mix again.
• Heat oil in a heavy bottomed pan on medium flame. Once the oil is hot, drop a spoonful of batter into the oil. Keep adding small portions of the batter but don’t overcrowd the pan. Fry until they turn golden on all sides. It may take 2-3 minutes. Take them out on an absorbent paper.
• To assemble the chaat, take 4-5 pakodi in the serving bowl, drizzle yoghurt, tamarind chutney and green chutney. Sprinkle chopped onions, black pepper powder, chaat masala and sev. Serve immediately. Enjoy!

Notes

Soak green gram or dhuli moong dal for 4-5 hours.

Keyword Street Food

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