CHANA DAL DAHI PAKODA CHAAT / FRIED CHICKPEA PATTIES WITH CURD & TAMARIND SAUCE

CHANA DAL DAHI PAKODA CHAAT / FRIED CHICKPEA PATTIES WITH CURD & TAMARIND SAUCE

INGREDIENTS

CHANA DAL PAKODA
Chana dal / split Bengal gram soaked for 3 – 4 hrs	1 cup
Green chillies	4 nos
Ginger grated	1 tbsp
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Oil	For deep frying
Rawa / semolina	½ cup
Wheat flour	½ cup
OTHER INGREDIENTS
Curd	1 cup
Salt	T.T.
Coriander leaves chopped	3 – 4 sprigs
Chilli pdr	¼ tsp
Roasted jeera / cumin pdr	¼ tsp
Chaat masala	¼ tsp
Tamarind and mint chutney http://paripoornapaksiddhi.blogspot.in/2014/05/tamarind-and-mint-chutney.html	¼ cup

 

METHOD:

CHANA DAL PAKODA

1.       Completely drain out the water from the dal. Coarse grind the chana dal with the chillies, ginger, salt and haldi.

 

 

2.       Knead a stiff dough with semolina, wheat flour, salt and water. Keep it covered for 30 minutes.

 

 

3.       Dry grind it in a mixer to make sure it is thoroughly knead. Remove and knead again.

 

 

4.       Divide the dough into 4 balls.

5.       Thinly roll out each ball like a chapati. Use a little touch of oil for rolling if required but do not use flour.

 

6.       Using a cutter or small katori cut out small circles the size of a sevpuri puri. Approximately the width of your little finger. Make sure you have even number of these cut out circles.

 

 

 

7.       Put ½ tsp of the chana dal paste on one half of the puri. Keep it in the centre. Apple a touch of water to the edges of the small puri.

 

 

8.       Cover with another puri. Press down the edges to make sure they are sealed. Press them down with a fork.

 

 

9.       Deep fry in hot oil on both sides till golden brown. Remove and drain on to a kitchen paper.

 

 

 

 

10.   Beat the curd well with salt and make it completely lump free.

 

11.   Make sure your tamarind and mint chutney is ready.

 

12.   In a bowl or serving plate arrange the puris, pour some curd on top, and pour 2 – 3 tbsp of the chutney. Sprinkle a little chilli pdr, jeera pdr and chaat masala on top. Garnish with chopped coriander leaves and serve immediately.

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