Tuesday, May 25, 2010

Chavla dal ki Dahi Pakori

Chavla dal is split skinned black eyed beans. In summer you can have these dahi pakoris as a filler between two meals.

For Pakoris:

  • 1 cup chavla (split skinned black eyed bean) dal
  • oil to deep fry
  • 1 tsp grated ginger
  • 2 tbsp finely chopped green chilies
  • Pinch of asafetida
  • Salt to taste

For Dahi:

For Seasoning:


  • Wash and soak dal for 6-7 hours.
  • Grind it to a fine thick batter with minimum water. It should form a smooth soft paste of dropping consistency.
  • Add pinch of hing and churn the dal paste with hand for 5-7 minutes till it incorporates enough air to become fluffy.
  • Now add salt, grated ginger, chopped green chilies.
  • Heat oil in a large frying pan.
  • Drop in small round lumps of batter with the help of moist hands. You can use moist spoon also to do the same.
  • Deep fry pakoris till golden brown. Drain and keep them aside.
  • Once all pakoris are fried, dip them in plenty of salted water (about one litre of water with 1 tsp of salt). Soak for about an hour.
  • Prepare curd mix. In a bowl beat curd and milk together till smooth. Add salt mix, cumin powder, red chili powder.
  • Now take out pakoris from water. Gently press out each pakori between palms and place in dahi mix.
  • Add seasoning to this.
  • For Seasoning: Heat oil in a small pan. Add cumin seeds and curry leaves. When spluttering stops add dry red chili and asafetida.
  • Add this seasoning to curd mix and immediately cover the bowl so that the aroma of the seasoning is absorbed completely by curd. Leave it covered for about 10 minutes.
  • Garnish with chopped mint leaves.
  • Keep in fridge covered till required.

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