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    Home » Recipes » Street Food/Chaats

    Dahi Pakodi Chaat

    Published: Sep 30, 2015 || Last updated: Jun 12, 2020 by Farrukh Aziz

    931 shares
    Jump to Recipe

    Dahi Pakodi Chaat is a tantalising street food/chaat of soft and spongy split green gram lentil fritter, chutneys and yogurt, adored by all the chaat lovers.

    Close up shot of Dahi pakodi chaat in brown plate.

    Fried and soaked pakodis can be stored under refrigeration for 2-3 days. My refrigerator is always stocked with green mint chutney and seasonings are ready on the kitchen rack. So whenever we have a craving for this yum dahi pakodi chaat, all needed is to muster them together and terrific Chaat Plate is ready for you to gobble any time of the day. This wonderful dahi pakodi chaat makes an a stunning menu for any occasions, festivities, kitty parties and even potlucks. Let’s go through how we do it at home….

    Here is the link for the Imli ki Chutney and Green Chutney used in Dahi pakodi Chaat:

     1. Khajoor-Imli Ki Chutney

    2. Green Chutney

    DS2_8751-opt1670

    Ingredients:-
    1 cup, split green gram ( dhuli moong dal)
    1 green chili ( you may add more)
    1 teaspoon, ginger, grated
    1 teaspoon, cumin seeds
    A generous pinch of soda
    Salt as required
    Oil for deep frying

    For Soaking pakodis:
    Warm water as required
    1 teaspoon sugar
    salt as required

    For Assembly:-
    ¼ cup, green coriander chutney
    ¼ cup, sweet tamarind chutney
    400 gms, yogurt, whisked well
    ½ teaspoon, rock salt
    ½ cup, onions, finely chopped
    ¼ cup, coriander leaves, finely chopped
    Roasted cumin powder as required
    Chaat masala as required
    Red chili powder as required
    Fine Sev as required
    Lemon juice as required

    Daho pakpdi chaat on brown plate.

    How to make Dahi pakodi chaat Recipe

    Clean, wash and soak moong dal in enough fresh water for 2-3 hours
    Drain the water and grind moong dal along with grated ginger, green chili and cumin seeds to smooth paste without using any water.
    Transfer it into the bowl , add soda and little salt. Whisk well to form batter of thick pouring consistency. Add few tablespoons of water if required. Do not add to much water at a time or else batter will be too thin.
    Combine warm water, salt and sugar in a large bowl
    Heat enough oil in deep pan or kadhai
    Once the oil is hot, carefully drop the spoonful of batter and deep fry on medium high heat until light golden and crisp.
    Drain on to absorbent paper and add the fried dumpling to warm water mixture. Allow it to soak for 45 minutes.
    Repeat the same for remaining batter.
    After 45 minutes or at the time of serving, squeeze the pakodi (dumplings) to drain off the excess water.

    Pakodi Chaat Assembly

    Add rock salt and little water( if yogurt is too thick) to the yogurt and mix well.
    Arrange the squeezed dumplings on the serving plate, slightly press them to crush it a bit.
    Sprinkle the required amount of lemon juice on the pakodis.
    Pour green chutney and tamarind chutney over it.
    Pour whisked yoghurt, sprinkle roasted cumin powder, chaat masala, red chili powder, chopped onions, fine sev and coriander leaves. Serve immediately.

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    Dahi Pakodi Chaat Recipe Card

    📖 Recipe

    Close up shot of dahi pakodi chaat in brown plate.
    4 from 4 votes
    Print

    Dahi Pakodi Chaat

    Dahi Pakodi Chaat is a tantalising street food chaat of soft and spongy split green gram lentil fritter, chutneys and yogurt, adored by all the chaat lovers.
    Course Appetizers
    Cuisine Indian
    Diet Gluten Free, Non Vegetarian
    Prep Time 4 hours hours
    Cook Time 20 minutes minutes
    Servings 6
    Calories 172kcal
    Author Farrukh Aziz

    Ingredients
     

    • 1 cup Moong dal
    • 1 green chili (you may add more)
    • 1 teaspoon ginger ( grated)
    • 1 teaspoon cumin seeds
    • A generous pinch of soda
    • Salt as required
    • Oil for deep frying

    For Soaking pakodis:

    • Warm water as required
    • 1 teaspoon sugar
    • salt as required

    For Assembly:-

    • ¼ cup green coriander chutney
    • ¼ cup sweet tamarind chutney
    • 400 gms yogurt (whisked well)
    • ½ cup onions (finely chopped)
    • ¼ cup coriander leaves (finely chopped)
    • Roasted cumin powder as required
    • Chaat masala as required
    • Red chili powder as required
    • Fine Sev as required
    • Lemon juice as required
    Prevent your screen from going dark

    Instructions

    • Clean, wash and soak moong dal in enough fresh water for 2-3 hours
    • Drain the water and grind moong dal along with grated ginger, green chili and cumin seeds to smooth paste without using any water.
    • Transfer it into the bowl , add soda and little salt. Whisk well to form batter of thick pouring consistency. Add few tablespoons of water if required. Do not add to much water at a time or else batter will be too thin.
    • Combine warm water, salt and sugar in a large bowl
    • Heat enough oil in deep pan or kadhai
    • Once the oil is hot, carefully drop the spoonful of batter and deep fry on medium high heat until light golden and crisp.
    • Drain on to absorbent paper and add the fried dumpling to warm water mixture. Allow it to soak for 45 minutes.
    • Repeat the same for remaining batter.
    • After 45 minutes or at the time of serving, squeeze the pakodi (dumplings) to drain off the excess water.

    Assembly of Chaat:-

    • Add rock salt and little water( if yogurt is too thick) to the yogurt and mix well.
    • Arrange the squeezed dumplings on the serving plate, slightly press them to crush it a bit.
    • Sprinkle the required amount of lemon juice on the pakodis.
    • Pour green chutney and tamarind chutney over it.
    • Pour whisked yoghurt, sprinkle roasted cumin powder, chaat masala, red chili powder, chopped onions, fine sev and coriander leaves. Serve immediately.

    Nutrition

    Calories: 172kcal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 129mg | Fiber: 4g | Sugar: 5g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      4 from 4 votes (3 ratings without comment)

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    1. Renuka Sharma says

      October 24, 2020 at 8:36 pm

      5 stars
      Hi...I tried this last evening...my family lovvved it. Awesome recipe...thanks for sharing

      Regards,
      Renuka

      Reply
    2. Vandana Sain says

      November 13, 2015 at 1:34 pm

      Looks delish!
      Confused hence asking this question- your recipe says GREEN gram dal (Dhuli moong dal) but in one of your comments you mentioned Dhuli moong is yellow dal. Which dal to use Green moong or yellow moong?

      Reply
      • Farrukh Aziz says

        November 15, 2015 at 8:20 am

        Hi Vandana,

        Green Gram dal is moong dal in english, but when its mentioned as split green gram, it is actually dhuli moong dal or split husked green gram (the yellow one). Hope, my explanation clears your confusion 🙂

        Reply
        • Vandana Sain says

          November 20, 2015 at 3:54 pm

          Oh ok
          All clear
          Thanks

          Reply
    3. divya says

      October 10, 2015 at 5:56 am

      May be a silly question. . but I need to ask.. dhuli moong is yellow moong dal? or is it halved green moong? Please reply ASAP I want to try it today or tomorrow.

      Reply
      • Farrukh Aziz says

        October 11, 2015 at 5:56 am

        Hi Divya - dhuli moong is yellow moong dal.

        Reply
    4. dixya | food, pleasure, and health says

      October 01, 2015 at 6:23 pm

      i have been craving for chaat for a while now..this looks perfect.

      Reply
    5. Nandita says

      October 01, 2015 at 6:58 am

      Street food is a weakness of mine. This chaat looks so so tempting and gorgeous.. You have got my mouth watering. I will be making this very soon 🙂

      Reply
      • Farrukh Aziz says

        October 01, 2015 at 7:52 pm

        Thanks Nandita 🙂

        Reply
    6. sumati says

      September 30, 2015 at 7:59 pm

      Hi could you please tell me what camera and lens you use to click such amazing photos? I love your blog. You are a master chef.

      Reply
      • Farrukh Aziz says

        October 01, 2015 at 7:51 pm

        Hi Sumati,
        I use Nikon D7000 with 50 mm f/1.8 G lens 🙂

        Reply
    7. ankita suman says

      September 30, 2015 at 8:22 am

      Thank you for your wonderful and awesome recipes...can you please tell us the recipe of green chutney and sweet tamarind chutney...looking forward for your reply...thank you

      Reply
      • Farrukh Aziz says

        September 30, 2015 at 2:04 pm

        Hi Ankita,
        I have added the link for the tamarind and green chutney both in the post, you may have a look 🙂

        Reply
        • ankita suman says

          September 30, 2015 at 2:53 pm

          Thank you so much...take care.

          Reply

    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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