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Home    Recipes    Dahi/Yogurt    Dahi ki Pakori

Dahi ki Pakori

Dahi ki pakori--lentil fritters, in a chilled, yogurt sauce
Recipe By : Niru Gupta
Type: Dahi/Yogurt Serving: 4-6 Cooking Time: 60 minutes after the daals are ground

Ingredients

  • Pakories:
  • 1 cup (180 gm) dhuli moong (husked moong lentils) and
  • 2 tbsp (22 gm) dhuli urad (husked black gram),    soaked in water for 4-6 hours
  • Oil for deep-frying
  • A large saucepan containing 6-8 cups of water with 1 tbsp of salt
  • Dahi (the sauce for it)
  • 2  1/2 cups (500 g) dahi (yogurt), beaten smooth
  • 2 tsp salt or to taste
  • 2 tsp roasted and powdered jeera (cummin seeds)              
  • 1/2 tsp chilli powder
  • 1 tsp kala namak (black rock salt)
  • 1 tbsp chopped hara dhania (coriander leaves)
  • 1/4 tsp kali mirch (powdered black pepper)
 

Preparation

  • Drain the water of the daals and grind them very fine, either in a blender or on a stone, using as little water as possible, preferably none.
  • Whip the daal till light-- a little bit of the batter dropped in water should float over it.

  • Heat the oil, and when a drop of batter thrown in comes up immediately, drop tablespoonfuls of batter into it. Lower the heat to medium, and let the pakoris fry till golden on all sides.

  • Lift the pakoris out of the oil with a slotted spoon, and drop them into the salted water. Continue thus till all the batter is used up.

  • Add the salt, black pepper, 1 tsp of the jeera and 1/2 tsp kala namak into the yogurt and mix well. Squeeze out the pakoris, dip them in the yogurt mixture, and arrange on a serving dish. Pour the remainder of the yogurt sauce over them.

  • Garnish with the rest of the jeera, kala namak, chilli powder and the hara dhania, and serve chilled.

 
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Current Rating 5/5 (2 votes)
  
 
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