Pakodi Chaat

Ingredients:

¼ cup Black Lentils (Urad Dal), soaked overnight • 1 tsp Ginger, chopped • 1 Green Chili, chopped • Salt to taste • A pinch of Soda bi-carb • Oil (as required) • ¾ cup Spring Onions (chopped) • ¾ cups Moong Sprouts, boiled • 2 tbsp CoriandePakodi chatr, chopped • 1 cup Curd • ½ cup Green Chutney • ½ cup Kahjur Imli Chutney

How to make Pakodi Chaat:

For the pakodas, grind ginger, green chilies, soaked and drained urad dal and salt in a mixer, with little water. Make a coarse paste.
Now, add to the paste soda-bi-carb and mix well to make a light and fluffy batter.
Fry spoonfuls of this batter in hot oil. Make sure you fry over low heat, until the pakodas turn golden brown.
Put these pakodas in water for about 45 minutes to make them soft.
Take a serving plate and put 4 to 5 pakodas in the plate after squeezing them, so that there is no water left.
Pour blended curd, little green chutney and sweet chutney over it.
Sprinkle salt, boiled moong dal sprouts and spring onions.
Garnish with fresh coriander and enjoy hot Pakodi Chaat.