Dahi Pakori (Fried pulse dumplings in yoghurt)
Ingredients
- 2 3/4 oz Split green gram dhuli moong dal
- 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
- 1.1 lb Yoghurt dahi, strained
- Salt to taste
- 1 tsp Red chilli powder
- 1 tsp Cumin Jeera seeds, roasted, powdered
- 3 1/2 oz Tamarind chutney
- 2 tbsp Green coriander chutney
Instructions
- 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.
- 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.
- Remove the soaked dumplings; squeeze out the excess water and arrange them in a bowl.
- Mix the salt with the yoghurt and pour over the dumplings. Sprinkle the spices, tamarind chutney and green coriander relish.
Calories: 157 kcal
Carbohydrates: 20 g
Protein: 9 g
Fat: 4g
Saturated Fat: 2 g
Cholesterol: 11 mg
Sodium: 387 mg
Potassium: 274 mg
Fiber: 6 g
Sugar: 5 g
Vitamin A: 727 IU
Vitamin C: 4 mg
Calcium: 120 mg
Iron: 2 mg