Dahi Pakori (Fried pulse dumplings in yoghurt)

Dahi Pakori (Fried pulse dumplings in yoghurt)

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Servings: 6
Calories: 157


  • 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


  • 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
Dishes Curries
Cuisine Indian
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