Evening snacks are tricky because we don’t want to get stuffed, but we also feel hungry. It’s the time when we head out to taste the plethora of street foods available nearby – from chaats to panipuri, samosa and pakora. But most of the time, they are harmful to the body, causing various diseases. What if we told you that we can combine healthy and tasty in a chaat recipe for every summer night? Chef Kunal Kapur has done just that and wrapped it up in a super easy and fun Moong Dal Pakora Chaat recipe that can be made at home. Take a look:
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Ingredients:
for Pakori
Moong dal (soaked) – 1 cup
Iced Powder – 1 tsp
Cumin – 1 teaspoon
Turmeric – ½ teaspoon
Chopped Ginger – 1 tsp
Chopped green pepper – 1 tsp
Salt – to taste
for sweet curds
Cottage cheese – 1 cup
Sugar – 3 tablespoons
Salt – to taste
Black salt – ¼ teaspoon
Tamarind Chutney
Tamarind Pulp – 1 cup
Sugar – 4 tablespoons
Iced Powder – 1 tsp
Roasted Cumin Powder – 1 tbsp
Salt – to taste
Black salt – 1 teaspoon
Salt – to taste
Water – 1 ½ cup
linings
Mint Chutney – ¼ cup
Pomegranate – ½ cup
Chaat masala – a generous pinch
coriander sprigs
Method:
To make the tamarind chutney, boil and shimmer all the ingredients until the chutney thickens. To make the sweet curd, mix all the ingredients and set aside. To make the pakori mixture, take moong dal, cumin, ginger, garlic, salt, chili powder, and turmeric together and blend into a fine puree. Drink no or much less water when puréeing. In heated oil, remove small portions of the mixture and fry. Place the pakoras on a plate and drizzle the sweet curd on top, pour in the tamarind chutney, add a spoonful of mint chutney. Sprinkle with chaat masala, garnish with pomegranate leaves and cilantro and serve immediately.
(Recipe: Kunal Kapur, Chef)
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