Methi Garlic Pakoda Chaat

Name: Methi Garlic Pakoda Chaat
Yield: 6 servings
Cuisine: Indian
Ingredients: For Methi Garlic Pakoda Fritters:; 1 cup black eyed beans, whole or split daal; 1/4 cup yellow moong dal (petite split yellow lentils); 1/4 cup split green moong dal (split green gram lentils); 1/2 cup methi (fenugreek leaves), chopped; 1/2 cup green garlic, finely chopped or 3-4 cloves garlic, finely chopped; 1/4 cup spring onions, finely chopped; 1/4 cup cilantro, finely chopped; 2 inches ginger, roughly chopped; 3 green chilies, roughly chopped; 1 1/2 tbsp coriander seeds, crushed; 1 1/2 tbsp fennel seeds (saunf), crushed; 1 tsp cumin seeds, crushed; 1 tsp red chilli powder; 1/2 tsp red chilli flakes; 1/2 tsp garam masala; 2 tbsp sesame seeds; pinch asafoetida powder (hing); to taste salt,; as required oil, for frying; as required Yogurt for Chaat:; 2 cups hung curd or greek yogurt; 1/2 cup tender cilantro stems, finely chopped; 2 tbsp olive oil; 1/4 cup milk; 1 tbsp lemon zest; 2-3 tbsp sugar; pinch salt; 1/2 tsp garlic powder, optional; as required Garnish for Chaat:

Naturally Nidhi @cook_19797283

This Methi Garlic Pakoda Chaat paired with zesty lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chilli-garlic chutneys for a perfect party appetizer.
#sankranti
#naturallynidhi

Naturally Nidhi @cook_19797283

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Ingredients

6 servings

ForMethi Garlic Pakoda Fritters:
1 cupblack eyed beans, whole or split daal
1/4 cupyellow moong dal (petite split yellow lentils)
1/4 cupsplit green moong dal (split green gram lentils)
1/2 cupmethi (fenugreek leaves), chopped
1/2 cupgreen garlic, finely chopped or 3-4 cloves garlic, finely chopped
1/4 cupspring onions, finely chopped
1/4 cupcilantro, finely chopped
2 inchesginger, roughly chopped
3green chilies, roughly chopped
1 1/2 tbspcoriander seeds, crushed
1 1/2 tbspfennel seeds (saunf), crushed
1 tspcumin seeds, crushed
1 tspred chilli powder
1/2 tspred chilli flakes
1/2 tspgaram masala
2 tbspsesame seeds
pinchasafoetida powder (hing)
to tastesalt,
as requiredoil, for frying
as requiredYogurt for Chaat:
2 cupshung curd or greek yogurt
1/2 cuptender cilantro stems, finely chopped
2 tbspolive oil
1/4 cupmilk
1 tbsplemon zest
2-3 tbspsugar
pinchsalt
1/2 tspgarlic powder, optional
as requiredGarnish for Chaat:
as neededsev (bhujiya)
as per tastechaat masala
as requiredboondi (chickpea flour droplets)
as requiredpomegranate seeds
as requiredChilli-Garlic Chutney:
1/2 cupred bell peppers
14garlic cloves
1 tspoil
1/2 tspkashmiri red chilli powder
1/2 tspdeggi mirch masala
2 tbsplemon juice
2 tbspwater
as requiredCilantro Chutney:
1 cupcilantro, chopped
1/2 cupmint, chopped
2 tbsproasted peanuts
2green chilies
1 inchginger
2 tbspice water, or as required
pinchasafoetida powder (hing)
pinchsalt
1/2 tspcumin seeds
2 tbsplemon juice

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Steps

1

Methi Garlic Pakoda Fritters:
Soak black-eyed beans, yellow moong dal and green moong dal for 7-8 hours or overnight. Then, drain and rinse the dal thoroughly and coarsely grind it with the ginger, green chilies, and a little bit of water. A food processor works best for this as we are looking for a coarse paste.
2

Take out the paste into a large bowl. Mix in all the other ingredients.
3

Heat up some oil in a heavy-bottom saucepan and form small balls of the mixture. The balls should be 1 inch in diameter or bite-sized.
4

Once the oil is bubbling and slightly smoking, fry the pakodas on medium for 5-6 minutes until golden. Take the pakodas out on a plate lined with a towel or napkin to absorb any excess oil. To taste if the oil is hot, drop a small piece of the batter into the oil. If the oil is ready, the batter will float to the top and will not change it's colour immediately.
5

Yogurt for Chaat:
Mix everything together until well combined into a pouring consistency.
6

Chilli-Garlic Chutney:
Grind everything together into a thin paste and adjust seasoning to taste.
7

Cilantro Chutney:
Grind everything except the lemon juice into a fine paste using a food processor. Transfer to separate bowl and mix in the lemon juice.
8

Chaat:
In a small cup, make a layer of the yogurt dip and then place 2-3 places of pakodas on top or skewer them onto a small stick and place on top. Garnish with pomegranate, sev, chaat masala, boondi, green chutney, tamarind chutney, and the chilli garlic chutney and enjoy!

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Cooksnaps

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Naturally Nidhi @cook_19797283

on January 14, 2020 01:03

My goal is to simplify the hassles of healthy vegetarian cooking for you and conquer the vast sea of food with traditional and modern recipes.vegetarian + food stories + recipes