Pakodi chaat salad

Yield: 4 servings

Measure Ingredient
1 cup Moong dal; (200 g)
2 \N Green chillies
1 \N Cm ginger
¼ teaspoon Turmeric powder; (1 g)
\N \N Salt to taste
¼ teaspoon Soda bicarb; (1 g)
\N \N Oil for deep frying
½ \N Cup; (100 g)diced
\N \N ; cucumber
¼ \N Cup; (50 g) diced and
\N \N ; deseeded tomatoes
1½ \N Cups; (360 ml)curd, beaten
½ teaspoon Salt; (2 g)
\N \N Chilli powder and cumin powder to taste
\N \N A handful of chopped coriander leaves for
\N \N ; garnishing

FOR THE PAKODI

FOR THE SALAD

FOR THE TOPPING

WASH and soak the moong dal for three hours and grind to a paste along with green chillies and ginger. Add turmeric powder, salt and soda bicarb. Beat the mixture with hand. Heat oil in a kadai and deep fry small marble sized pakodis till done.

Put the diced cucumber and tomatoes in a deep plate. Place the pakodis over it. Pour the beaten curd over. Serve sprinkled with salt, chilli powder, cumin powder and coriander leaves.

Converted by MC_Buster.

NOTES : Moong dal bhajias topped with curd Converted by MM_Buster v2.0l.

Similar recipes