1cupsplit skinless green gram or dhuli moong dalsoaked and drained
1medium onionfinely chopped
2tbspfresh coriander leaves
1tspblack pepper powder
Pinchof asafoetida or hing
Pinchof baking soda
Salt to taste
Oil for deep frying
1cupsweetened yoghurt or as neededbeaten smooth
4-5tbsptamarind chutney or as needed
4-5tbspgreen chutney or as needed
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!