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.
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.
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.