Serves 1
Directions
- 1Add masoor dal, ginger, garlic, and green chilies to a blender.
- 2Blend until a thick paste is formed.
- 3Transfer the mixture to a bowl.
- 4Chop the onions.
- 5Chop the coriander.
- 6Add chopped onions, coriander, coriander powder, cumin powder, chili powder, and salt to the lentil mixture.
- 7Mix well to combine all ingredients.
- 8Heat oil in a pan and drop small portions of the mixture into the hot oil.
- 9Fry until golden brown and crispy.
- 10Remove from oil and place on a serving plate.
- 11For the chutney, add chickpea flour and water to a clay pot and mix until combined.
- 12In a separate pan, heat oil and add mustard seeds, asafoetida, green chilies, and curry leaves.
- 13Pour in the chickpea flour mixture.
- 14Add turmeric powder, salt, and sugar.
- 15Stir well until the mixture thickens.
- 16Add water and continue stirring.
- 17Cut a lemon in half and squeeze its juice into the chutney.
- 18Serve the pakodi with the prepared chutney and a cup of tea.
Ingredients
- Masoor Dal (red lentils)
- Ginger
- Garlic
- Green chilies
- Onion
- Coriander
- Coriander powder
- Cumin powder
- Chili powder
- Salt
- Chickpea flour (besan)
- Mustard seeds
- Asafoetida (hing)
- Curry leaves
- Turmeric powder
- Sugar
- Lemon
Equipment
clay potblenderbowlscutting boardknifeskimmerpanlemon squeezerspoon
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