Halwai June 13, 2021

Ingredients:

• For Pakodis:
• Moong dal (yellow) – 2 cup
• Water – 1/4 cup
• Oil for frying
• Turmeric – 1 pinch
• For sauce:
• Tamarind pulp/amchur powder – 3 tbsps
• Kala namak – 1/2 tsp
• Roasted and ground Jeera – 1/2 tsp
• Red Chilli powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Powdered fennel powder – 1 pinch
• Water – 1.5 cup
• Sugar to taste
• Salt to taste
• For Dahi:
• Full Cream Milk Curd – 2 cup
• Powdered Sugar – 1 tbsp
• Kala namak – 1/4 tsp
• Black pepper powder – 1/4 tsp
• Red Chilli powder – 1/2 tsp
• Roasted and ground Jeera – 1/2 tsp
• Fresh Coriander leaves – for garnishing
• Cardamom powder – 1 pinch
• Salt to taste

Method:

  1. For pakodis: Soak moong dal overnight.
  2. Then drain and grind with a little water.
  3. Add a pinch of asafoetida to the ground dal and keep it aside for 15-20 mins.
  4. Then beat the dal batter (in one direction) for at at least 15 mins.
  5. Heat oil in a kadai. Add in spoonfuls of the dal batter and fry on medium heat till light brown.
  6. Then soak the pakodis in warm water with a little salt for 2-3 hours.
  7. For Saunth:
  8. Take a pan. Add imli pulp/amchur, water and keep it on fire.
  9. Add all spices including sugar/jaggery.
  10. Bring it to a boil and then cook on low heat for 10-15 mins.
  11. Then turn off the gas and let it cool.
  12. For Dahi:
  13. Take curd in a bowl and beat it with about 2 tbsps of water.
  14. It should be thick in consistency.
  15. Add all the spices including sugar and cardamom powder.
  16. To serving:
  17. Gently squeeze excess water from pakodis. Dip them in dahi.
  18. Then put the pakodis in the serving dish.
  19. Pour a little dahi on top of the pakodis.
  20. Pour saunth on top of the pakodis.
  21. Garnish with chopped fresh coriander

Recipe courtesy of Shruti