Prep time: 4 hours for the dals to soak.
Cooking time- 30 minutes.
Serves- 3-4 people.
Moong Dal (Mung Bean)- 3/4 cups about 75-80 gms.
Chana Dal ( Split Chickpeas) -1/4 cup about 30-40 gms.
Chopped green chilies- 2-3.
Grated Radish- 1 medium-size.
Ginger- about 20 gms half an inch piece.
Oil for frying- about 250 ml.
Water- 1/2 cup.
Jeera (Cumin) seeds- 1 teaspoon
Hing (asafoetida)- 1/2 teaspoon
Baking soda- a pinch or ¼ teaspoon.
Chat masala- 1 teaspoon.
Salt to taste.
Basic green chutney.
Sweet Tamarind chutney.
Wash and soak the dals for 4 hours. Add ginger and the green chillis and grind this to a smooth paste. Now add the jeera, salt, hing, and baking soda and mix it up until it becomes fluffy. Heat oil in a pan, and when the temperature is right, grease your hands and pinch small balls of this batter into the oil. Fry well on both sides until these pakodis turn into a lovely crispy golden brown. Drain the excess oil and transfer on to a serving dish. Now gently garnish with green and tamarind chutney and top it off with the grated radish. Drizzle some chat masala and salt and a little more of the chutneys. Serve hot.
1) Remember to grind the batter smooth without adding any excess water. Watery batter absorbs more oil and the pakodis will not be crisp.
2) Basic green chutney is a paste of a few green chillis, a bunch of coriander leaves, and pudina leaves (optional) with a dash of salt and lemon. Sweet tamarind chutney is a paste of soaked tamarind, dates, and a pinch of salt.
3) You may use additional vegetables like finely chopped onions, grated carrots, and coriander leaves while garnishing the pakodis.
4) You may use water or a little oil to grease your hands. Just remember to be careful while using water, let your hands not drip with water during deep-frying.