Dahi Pakori (Fried pulse dumplings in yoghurt) recipe
For the pakori (dumplings):
1/2 cup (80 g) 2 3/4 oz Split green gram (dhuli moong dal)
1/2 cup (80 g) 2 3/4 oz Black gram (urad dal)
1 Ginger (adrak), grated, 1 inch piece
a pinch Soda bicarbonate
Salt to taste
Vegetable oil for frying
2 1/2 cups (500 g) 1.1 lb Yoghurt (dahi), strained
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp Cumin (Jeera) seeds, roasted, powdered
100 g (3 1/2 oz) Tamarind chutney
2 tbsp Green coriander chutney
1/2 cup (80 g) 2 3/4 oz Black gram (urad dal)
1 Ginger (adrak), grated, 1 inch piece
a pinch Soda bicarbonate
Salt to taste
Vegetable oil for frying
2 1/2 cups (500 g) 1.1 lb Yoghurt (dahi), strained
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp Cumin (Jeera) seeds, roasted, powdered
100 g (3 1/2 oz) Tamarind chutney
2 tbsp Green coriander chutney
method
1. For the pakori, after soaking the green and black grams for 2 hours grind both together to a smooth paste. Add the remaining ingredients. Whip till the batter is smooth, and of dropping consistency.
2. Heat the oil in a pan; carefully drop spoonfuls of the batter into the hot oil. Fry till golden brown. Remove with a slotted spoon and immerse the dumplings in salted water for 5-7 minutes. Repeat till all the batter is used up.
3. Remove the soaked dumplings; squeeze out the excess water and arrange them in a bowl.
4. Mix the salt with the yoghurt and pour over the dumplings. Sprinkle the spices, tamarind chutney and green coriander relish.
2. Heat the oil in a pan; carefully drop spoonfuls of the batter into the hot oil. Fry till golden brown. Remove with a slotted spoon and immerse the dumplings in salted water for 5-7 minutes. Repeat till all the batter is used up.
3. Remove the soaked dumplings; squeeze out the excess water and arrange them in a bowl.
4. Mix the salt with the yoghurt and pour over the dumplings. Sprinkle the spices, tamarind chutney and green coriander relish.
serving amount
serves: 6
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