Moong dal pakoda chaat recipe

Moong dal is ground and made as pakoda, with which we make this delicious chaat, topped with sweetened yogurt, chutneys.

This has been in my phone sent by my friend Sangeeta. I have been waiting to get all the ingredients that she sent to make this chaat.

But somehow I was not able to get all at once. I forget or it doesn’t happen.

She sent me a pakodi chaat recipe that has moong dal pakodi, which is made with lots of spinach and mint leaves and all the spice powders.

But here I have made a simple plain pakoda and made the chaat she told me. So here’s the recipe that I made in a simplified manner.

Check my other chaat recipes.

Instructions

1. Soak moong dal for 3 hrs minimum. Drain and grind it with green chilli and ginger to a smooth paste. Add water carefully while grinding.

2. Add mint, coriander leaves, salt, asafoetida, cooking soda and ajwain to it and mix well to make a batter.

3. Heat oil and pour 1 tablespoon of batter per pakoda and deep fry in medium flame until golden. Stir and flip in between to ensure even cooking. Drain in paper towel.

4. Add 1 or 2 teaspoon of sugar and little salt in hot water. Add the fried pakoda to it and let it get soaked for atleast half hour. Once done, squeeze gently the water and keep in a serving bowl.

5. In another bowl, beat curd with sugar and salt. Add the soaked pakodas to the curd and let it be aside for 30 mins more.

6. To serve, in a serving bowl, add pakoras along with some curd. Add sweet chutney, green chutney, sprinkle some chilli powder, cumin seeds powder and top with sev.

I like to chill my soaked vada slightly before serving. Best to have it chilled in this summer too!

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Moong dal pakoda chaat recipe

Moong dal pakoda chaat is a delicious snack made with deep fried dumplings soaked and topped with sweetened yogurt, sev, chutneys.

Course Snack

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Soaking time 3 hours

Servings 4 people

1x2x3x

Cup measurements

Ingredients

To make pakoda

• ½ cup Moong dal
• 1 Green chilli
• 1 teaspoon Chopped ginger
• 1 tablespoon Chopped mint and coriander leaves
• Asafoetida a generous pinch
• Cooking soda a generous pinch
• ½ teaspoon Ajwain
• Salt as needed
• Oil to deep fry

Other ingredients

• 1 cup Curd
• ¼ cup Sugar
• Salt as needed
• Green chutney as needed
• Sweet chutney as needed
• 1 teaspoon Red chilli powder
• 1 teaspoon Roasted cumin seeds powder
• 2 tablespoon Chopped coriander leaves
• Sev as needed

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Instructions

• Soak moong dal for 3 hrs minimum.
• Drain and grind it with green chilli and ginger to a smooth paste.
• Add water carefully while grinding.
• On top add mint, coriander leaves, salt, asafoetida, cooking soda and ajwain to it and mix well in a beating manner to make a batter. This is to aerate the batter.
• Heat oil and pour 1 tablespoon of batter per pakoda and deep fry in medium flame until golden.
• Stir and flip in between to ensure even cooking. Drain in paper towel.
• Add 1 or 2 teaspoon of sugar and little salt in hot water.
• After that, add the fried pakoda to it and let it get soaked for atleast half hour.
• Once done, squeeze gently the water and keep in a serving bowl.
• In another bowl, beat curd with sugar and salt.
• Add the soaked pakodas to the curd and let it be aside for 30 mins more.
• To serve, in a serving bowl, add pakoras along with some curd.
• Add sweet chutney, green chutney, sprinkle some chilli powder, cumin seeds powder and top with sev.

Notes

• Adding cooking soda in the pakoda batter, makes it soft and spongy and ensure it gets cooked.
• Make sure the pakodas are soaked well.
• You can add spice powders like garam masala, red chilli and dhaniya powder in the pakoda batter.
• I made more quantity than mentioned in the recipe.
• Curd may be needed more than mentioned.
• You can add chaat masala too while serving.
• Sev can be skipped. 

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