Pakodi Chaat

by Tarla Dalal

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We have all eaten dahi pakodis and dahi wadas but can you imagine the same pakodis in a coconut kadhi? Yes, there is a combination that truly tastes divine. The fluffy little pakodis which are deep fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney, lots of sprouts and spring onions. The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetra packs at grocery stores, so you need not go through the effort of extracting it.

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Preparation Time: 20 mins.
Cooking Time: 15 mins.
Serves 4.
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Ingredients

For the pakodis
1/4 cup urad dal (split black lentils)
6 mm. (1/4") piece ginger
1 green chilli, chopped
a pinch of baking soda
salt to taste
oil for deep-frying

Other ingredients
1 recipe Coconut Kadhi
1/2 cup Khajur Imli ki Chutney
1/2 cup green chutney
3/4 cup chopped spring onions
3/4 cup boiled mixed sprouts
2 tbsp chopped coriander (dhania)

Method

For the pakodis

Drain the soaked urad dal.
Grind together the urad dal, ginger, green chilli and salt in a food processor to a coarse paste, using a little water.
Mix the prepared paste with the soda bi-carb adding a little water if required till the batter is light and fluffy.
Drop small portions of the batter into hot oil and deep fry on a slow flame till the pakodis are golden brown. (This makes about 24 pakodis)
Soak the deep fried pakodis in water for about 45 minutes. Drain.
Squeeze out the excess water. Keep aside.

How to proceed