Featuring bold flavors, dynamic dips, and a variety of textures, this Methi Garlic Pakoda Chaat is a perfect appetizer for any party! With lentil fritters (pakodas) that are fried to perfection, a zesty herb and lemon yogurt, and array of chutneys, there’s no better combination of flavors!
The pakoda magic all starts with aromatics like green garlic and spring onions and a mix of lentils. Once they’re fried to a golden brown crisp, all the flavors meld together and create this super savory, punchy taste. Paired with the yogurt dip that has cilantro stems, extra virgin olive oil, and a pop of lemon, the pakodas are brought to life with a splash of freshness!
Topped with garlic, cilantro, and tamarind chutneys, there’s a dynamic blend of sweet, spicy, and tangy flavors. The heat from the chutneys just tickles the back of your throat while the yogurt perfectly balances that heat. The tamarind chutney and cilantro chutney add just the perfect dash of sweet and sour that truly amplify the multidimensional complexity of this seemingly simple chaat.
A lovely medley of chutneys, pakodas, and spiced yogurt, this dish is a flavor bomb of a chaat. Fresh, tangy, and bright, it’s impossible to not feel refreshed after indulging in it!
This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutneys for a perfect party appetizer.
- 1 cup black eyed beans , whole or split daal
- 1/4 cup yellow moong dal (petite split yellow lentils)
- 1/4 cup split green moong dal (split green gram lentils)
- 1/2 cup methi (fenugreek leaves) , chopped
- 1/2 cup green garlic , finely chopped or 3-4 cloves garlic, finely chopped
- 1/4 cup spring onions , finely chopped
- 1/4 cup cilantro , finely chopped
- 2 inch ginger , roughly chopped
- 3 green chilies , roughly chopped
- 1 1/2 tbsp coriander seeds , crushed
- 1 1/2 tbsp fennel seeds (saunf) , crushed
- 1 tsp cumin seeds , crushed
- 1 tsp red chili powder
- 1/2 tsp red chili flakes
- 1/2 tsp garam masala
- 2 tbsp sesame seeds
- pinch asafoetida powder (hing)
- salt , to taste
- oil , for frying
- 2 cups hung curd or greek yogurt
- 1/2 cup tender cilantro stems , finely chopped
- 2 tbsp olive oil
- 1/4 cup milk
- 1 tbsp lemon zest
- 2-3 tbsp sugar
- pinch salt
- 1/2 tsp garlic powder , optional
- 1/2 cup red bell peppers
- 14 garlic cloves
- 1 tsp oil
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp deggi mirch masala
- 2 tbsp lemon juice
- 2 tbsp water
Soak black eyed beans, yellow moong dal and green moong dal for 7-8 hours or overnight. Then, drain and rinse the dal thoroughly and coarsely grind it with the ginger, green chilies, and a little bit of water. A food processor works best for this as we are looking for a coarse paste.
Take out the paste into a large bowl
Mix in all the other ingredients.
Heat up some oil in a heavy-bottom saucepan and form small balls of the mixture. The balls should be 1 inch in diameter or bite-sized.
Once the oil is bubbling and slightly smoking, fry the pakodas on medium for 5-6 minutes until golden. Take the pakodas out on a plate lined with a towel or napkin to absorb any excess oil. To test if the oil is hot, drop a small piece of the batter into the oil. If the oil is ready, the batter will float to top and will not change its color immediately.
Mix everything together until well combined into a pouring consistency.
Grind everything together into a thin paste and adjust seasoning to taste.
Grind everything except the lemon juice into a fine paste using a food processor.
Transfer to separate bowl and mix in the lemon juice.
In a small cup, make a layer of the yogurt dip and then place 2-3 places of pakodas on top or skewer them onto a small stick and place on top. Garnish with pomegranate, sev, chaat masala, boondi, green chutney, tamarind chutney, and the chili garlic chutney and enjoy!
- If you’re making this for a party, you can fry the pakodas up to a day before an then just reheat in oven or air fryer until crispy. They’re best served hot!
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