Pakodi Chaat Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Femina, Femina1, Milk food | 4 | Servings | |
INGREDIENTS
| 1 | c | Moong dal, 200 g |
| 2 | Green chillies | |
| 1 | Cm ginger | |
| 1/4 | t | Turmeric powder, 1 g |
| Salt to taste | ||
| 1/4 | t | Soda bicarb, 1 g |
| Oil for deep frying | ||
| 1/2 | Cup, 100 gdiced | |
| cucumber | ||
| 1/4 | Cup, 50 g diced and | |
| deseeded tomatoes | ||
| 1 1/2 | Cups, 360 mlcurd beaten | |
| 1/2 | t | Salt, 2 g |
| Chilli powder and cumin | ||
| powder to taste | ||
| A handful of chopped | ||
| coriander leaves for | ||
| garnishing |
INSTRUCTIONS
WASH and soak the moong dal for three hours and grind to a paste along with green chillies and ginger. Add turmeric powder, salt and soda bicarb. Beat the mixture with hand. Heat oil in a kadai and deep fry small marble sized pakodis till done. Put the diced cucumber and tomatoes in a deep plate. Place the pakodis over it. Pour the beaten curd over. Serve sprinkled with salt, chilli powder, cumin powder and coriander leaves. Converted by MC_Buster. NOTES : Moong dal bhajias topped with curd Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 364.9mg
Potassium: 105.6mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: 1.1g
Protein: <1g