Pakodi chaat salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Moong dal; (200 g) |
| 2 | Green chillies | |
| 1 | Cm ginger | |
| ¼ | teaspoon | Turmeric powder; (1 g) |
| Salt to taste | ||
| ¼ | teaspoon | Soda bicarb; (1 g) |
| Oil for deep frying | ||
| ½ | Cup; (100 g)diced | |
| ; cucumber | ||
| ¼ | Cup; (50 g) diced and | |
| ; deseeded tomatoes | ||
| 1½ | Cups; (360 ml)curd, beaten | |
| ½ | teaspoon | Salt; (2 g) |
| Chilli powder and cumin powder to taste | ||
| A handful of chopped coriander leaves for | ||
| ; garnishing | ||
Directions
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.