Prep time: 4 hours for the dals to soak.
Cooking time- 30 minutes.
Serves- 3-4 people.
Ingredients:
Moong Dal (Mung Bean)- 3/4 cups about 75-80 gms.
Chana Dal ( Split Chickpeas) -1/4 cup about 30-40 gms.
Chopped green chilies- 2-3.
Grated Radish- 1 medium-size.
Ginger- about 20 gms half an inch piece.
Oil for frying- about 250 ml.
Water- 1/2 cup.
Jeera (Cumin) seeds- 1 teaspoon
Hing (asafoetida)- 1/2 teaspoon
Baking soda- a pinch or ¼ teaspoon.
Chat masala- 1 teaspoon.
Salt to taste.
Basic green chutney.
Sweet Tamarind chutney.
Method:
Wash and soak the dals for 4 hours. Add ginger and the green chillis and grind this to a smooth paste. Now add the jeera, salt, hing, and baking soda and mix it up until it becomes fluffy. Heat oil in a pan, and when the temperature is right, grease your hands and pinch small balls of this batter into the oil. Fry well on both sides until these pakodis turn into a lovely crispy golden brown. Drain the excess oil and transfer on to a serving dish. Now gently garnish with green and tamarind chutney and top it off with the grated radish. Drizzle some chat masala and salt and a little more of the chutneys. Serve hot.
Tips:
1) Remember to grind the batter smooth without adding any excess water. Watery batter absorbs more oil and the pakodis will not be crisp.
2) Basic green chutney is a paste of a few green chillis, a bunch of coriander leaves, and pudina leaves (optional) with a dash of salt and lemon. Sweet tamarind chutney is a paste of soaked tamarind, dates, and a pinch of salt.
3) You may use additional vegetables like finely chopped onions, grated carrots, and coriander leaves while garnishing the pakodis.
4) You may use water or a little oil to grease your hands. Just remember to be careful while using water, let your hands not drip with water during deep-frying.
