Methi Garlic Pakoda Chaat
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.
Ingredients
Methi Garlic Pakoda Fritters:
- 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
Yogurt for Chaat:
- 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
Garnish for Chaat:
- sev (bhujiya)
- chaat masala
- boondi (chickpea flour droplets)
- pomegranate seeds
Chili-Garlic Chutney:
- 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
Cilantro Chutney:
- 1 cup cilantro , chopped
- 1/2 cup mint , chopped
- 2 tbsp roasted peanuts
- 2 green chilies
- 1 inch ginger
- 2 tbsp ice water , or as required
- pinch asafoetida powder (hing)
- pinch salt
- 1/2 tsp cumin seeds
- 2 tbsp lemon juice
Instructions
Methi Garlic Pakoda Fritters:
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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.
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Take out the paste into a large bowl
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Mix in all the other ingredients.
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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.
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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.
Yogurt for Chaat:
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Mix everything together until well combined into a pouring consistency.
Chilli-Garlic Chutney:
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Grind everything together into a thin paste and adjust seasoning to taste.
Cilantro Chutney:
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Grind everything except the lemon juice into a fine paste using a food processor.
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Transfer to separate bowl and mix in the lemon juice.
Chaat:
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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!
Recipe Notes
- 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!