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:

ALSO READ: Palak Patta Chaat for Summer Nights: Recipe Inside

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)