Moong Dal Pakori Chaat
A tangy and spicy Indian street-style chaat made with crispy moong dal fritters, topped with yogurt, chutneys, spices, and garnishes, creating a perfect balance of flavors and textures.
Ingredients
For Pakori
- Moong dal (soaked) – 1 cup
- Chilli powder – 1 tsp
- Cumin – 1 tsp
- Turmeric – ½ tsp
- Ginger Chopped – 1 tsp
- Green chilly chopped – 1 tsp
- Salt – to taste
For Sweet Curd
- Curd – 1cup
- Sugar – 3 tbsp
- Salt – to taste
- Black salt – ¼ tsp
Tamarind Chutney
- Tamarind pulp – 1 cup
- Sugar – 4 tbsp
- Chilli powder – 1 tsp
- Roasted cumin powder – 1 tbsp
- Salt – to taste
- Black salt – 1 tsp
- Salt – to taste
- Water – 1½ cup
Garnishes
- Mint Chutney – ¼ cup
- Pomegranate – ½ cup
- Chaat masala – a generous pinch
- Coriander sprigs
Instructions
- For making the tamarind chutney mix all the ingredients and bring to a boil, simmer and cook till the chutney thicken. Once it is of a coating consistency remove and cool completely. For sweet curd mix all ingredients and keep aside.
- For making the pakori mix together soaked moong dal, cumin, ginger, garlic, salt chilli powder and turmeric. Grind them all into a fine puree. Use no or very little water while grinding. Heat oil in a deep vessel. Now scoop out small amount of batter (size of a ping pong ball) and drop in medium hot oil.
- Cook all the pakori till they get a little colour on the outside. Remove on a kitchen paper and then place on to the plate. Drizzle sweet curd on top, pour tamarind chutney, add a spoon of mint chutney.
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