DAHI PAKODI/DAHI PAKODI CHAAT/दही पकौड़ी चाट
We love our chaat dishes more than our regular cuisine. As the evening falls we all start cravings for street food which is loaded with all the flavours and colours to satisfy our taste buds. Most of us passionately prepare these lip-smacking chaat dishes at home. And honestly, I am one of those who won’t wait to go out to eat that. Most of the time I use to prepare the chatpati chaat dishes at home. We are so obsessed with our street food dishes that we don’t leave a single bit in our plates😋
This DAHI PAKODI CHAAT is one of those lip-smacking street food types. The preparation of this dish has 2 parts. One is to make super crisp deep-fried onion-spinach fritters(pakode) and the other one is to make a layered chaat dish by adding dahi/yoghurt and various chatpati chutneys. Hope you too won’t resist making this dish as soon as you go through this step by step procedure
Preparation time – 20 min
Cooking time – 10 min
Plating time – 5 min
Type – Street Food
Course – Evening Snack
Cuisine – Indian
Author – Bharti Dhawan
INGREDIENTS FOR PALAK-PYAZ PAKODI
• Thinly sliced onion – 1 big or 2 medium
• Washed and finely chopped spinach(palak) – 1 cup(250 gms)
• Besan/gram flour – 1 tbsp
• Rice flour – 1 tbsp
• Salt – To taste
• Red chilly powder – 1 tsp
• Chopped green chillies – 2 nos
• Cumin/jeera – 1 tsp
• Carrom/ajwain seeds – 1 tsp
• Water for soft dough – as required
• Oil – Sufficient for deep frying
INGREDIENTS FOR DAHI PAKODI CHAAT
• Thick curd/yogurt – 2 cups (800 gms)
• Coriander (green) chutney – 2-3 tbsp
• Tamarind chutney (Imly ki khatti-meethi chutney) – 2-3 tbsp
• Black Salt – 1 tsp/to taste
• Chaat masala – 2 tsp
• Pudina-Bhuna Jeera Masala – 2 tsp
• Sugar – 1 tbsp
• Fresh coriander leaves – 1 tbsp
INGREDIENTS FOR GARNISH
• Pomegranate seeds(fresh)
• Glazed cherries
• Coconut shavings
• Boondi or sev for crunch
METHOD FOR PALAK-PYAZ PAKODI
1- Add all the ingredients written under ‘ingredients for palak-pyaz pakodi into a mixing bowl except water and oil
2- Mix everything with hands and make a soft dough by adding little water at a time
3- Keep the dough at rest for 10 minutes. Make equal sized balls and keep at rest for 10 minutes
4- Whilst heat oil in a kadahi. and drop into the medium hot oil to deep fry the onion-spinach pakodi till they get a golden-brown colour
5- keep aside to cool completely
METHOD FOR DAHI PAKODI CHAAT
1- Add powdered sugar and salt to the chilled curd and whisk well
2- Time for layering the chaat. Spread chilled curd in a mixing bowl. Now add pakodi to the curd. Next, add both chutneys, chaat masala and pudina-bhuna Jeera masala on top
3- Add all the ingredients written under ‘INGREDIENTS UNDER GARNISH’. Serve the lip-smacking chaat to enjoy to your fill
YOU MIGHT ALSO LOVE
PANEER VADA CHAAT/A chaat dish with paneer balls
MATRA/MATAR CHAAT/A LIP-SMACKING STREET FOOD
